Kimchi Dishes are Sprouting Up in Pittsburgh

By Andrea Bosco
Kimchi Dishes in Pittsburgh - Andys at Fairmont Pittsburgh

Photographs by Cayla Zahoran


“Leading the charge” as a Korean favored and savored staple is kimchi. It’s sour, spicy, and packs serious health benefits. Similar to Sauerkraut, the traditional fermented cabbage is sprouting up on local menus, like this version new to Andys at Fairmont Pittsburgh. Executive Chef Jason Dalling pairs housemade kimchi and pickled ginger with Teriyaki wings for a bold bite — certainly soul-warming on a blustery winter’s eve. He says the menu addition pays homage to the centuries-old tradition, as it was first discovered as a means of preserving vegetables for winter months, preventing widespread starvation. “We’re not burying clay pots in the backyard like traditional Korean kimchi, but it’s the same concept,” says Dalling. “Start with cabbage and wilt it with salt. Then make a purée of chiles, carrots, fruits, garlic, and ginger — really, anything goes. Mix the cabbage thoroughly with the purée and store in a jar, making sure there is enough liquid to completely cover the cabbage. Allow the jar to sit at room temperature so that fermentation can begin. Three to five days will produce a good quality, flavorful kimchi. I like to refrigerate my kimchi after this period to slow the fermentation. Remember, at this point, you’re really controlling what is now a live organism.” With its rise to popularity comes its peppered presence on Pittsburgh menus. “Kimchi is high in fiber and low in fat, and believed to aid in circulation, digestion, and improving the health of skin and hair follicles.” Preserve your tastebuds for a gratifying serving of kimchi at Andys. You’ll reap the benefits of natural probiotics and vitamins, and warm your bones.

Andys at Fairmont Pittsburgh — 510 Market St., Downtown. 412.773.8884. andyswinebar.com
Kimchi Dishes in Pittsburgh - Andys at Fairmont Pittsburgh

The Roman solider and statesman Cato recommended fermented cabbage for headaches, insomnia, and melancholy. Learn more on the history of fermentation and kimchi in local author Jill Ciciarelli’s book, “Fermented: A Four-Season Approach to Paleo Probiotic Foods.”


In pursuit of kimchi? Try these hot haunts.

Legume
Beef and Kimchi Soup

Soba
Seared rare tuna with a sesame crust, Korean barbecue sauce, kimchi, cucumber-red onion salad, ginger-fried rice, and peanuts

PGH Taco Truck
Kimchi Taco

Franktuary
Kimchi Balls with pickled ginger and sesame + Pickle Platter: kraut, spears, seasonal vegetables, and kimchi

Tamari
Korean Braised Short Rib with cauliflower purée, Brussels sprout kimchi, shiitake, hon shimeji, and beet chips

Station Street
Kimchi Dog: Hot dog, Kimchi, Kewpie Mayo, Nori, Bonito

Sushi Fuku
Kimchi Salad

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