Extend the short asparagus season by fermenting some into a vibrant kimchi, and then using that in an amazing springtime tart

Spring always reminds me of the diversity of kimchi. As some of my favourite produce comes into season, asparagus is easily at the top of the list, and turning it into a vibrant, tangy kimchi is a great way to extend its short season. All of the elements of the kimchi are then used in a tart: the brine is mixed into the cheesy base, which is then topped with the kimchi and finished with a final dollop of the kimchi paste to brighten the dish. Continue reading…
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