America’s so called “caviar of the South” gets some Korean kick with my version of the pimento cheese incorporating spicy kimchi.
For all its piquant flavour, this poor man’s pleasure is super easy and inexpensive to make. And check this out: using kimchi as one of only three ingredients gives it an even bigger boost. Rather than bringing together typical ingredients such as pimentos (sweet red peppers), onions, and whatever else (every grandma in the American South probably has her own recipe) separately just add kimchi for a minimal ingredient/minimal fuss recipe.
With fermented cabbage (which accounts for about 75% of its contents), radish, garlic, onion, chilli powder, salt, carrot and ginger), kimchi work wonders with this classic Southern recipe.
For a more traditional pimento cheese recipe, have a look at Southern Living’s version.
KIMCHI PIMENTO CHEESE Yum
Ingredients
• 350g grated mature Cheddar;
• 215g kimchi (I use Yutaka’s 100% Natural Traditional Korean Kimchi);
• 150g mayonnaise;
• Black pepper to taste (optional).
Method
• Drain the kimchi and keep the liquid on the side for later;
• Finely chop the kimchi;
• Mix together the cheese, kimchi and mayonnaise;
• Gradually incorporate the liquid drained from the kimchi into the mixture until it’s as wet and spicy as you would like (I’d say 1/3 to ½ of the liquid should do the trick);
• Have a taste and see if you think it needs any black pepper.
Serve
Pimento cheese is a terrific dip. Try with celery or serving it old school Southern style with Ritz crackers or Saltines. It’s a great condiment too and adds heaps of flavour (especially with the kimchi kick) to burgers and hot dogs.
Advanced: Mix with peanut butter or crab.
Extra super advanced: Add a drop (or three) of whiskey to the recipe.
Read more tikichris recipes.
