Kimchi Pickled Eggs,


Hard boil a few eggs and halve them. Then add a large splash of rice vinegar and half a teaspoon of sugar to the two or so inches of juice left in the kimchi jar and shake it up to combine. Drop the egg halves in the jar, shake it again and let it sit in the fridge for the rest of the weekend.  The whites took on an orange tint, the yolks became creamier and more flavorful thanks to the acid and the whole thing just reeked SO GOOD