Photos: Baja Tierra Kitchen
- Updated
Bajo Tierra Kitchen in Tucson makes Sonoran Kimchi sold at Food Conspiracy.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Cynthia Smith and Elianna Madril spend hours at the table plucking cilantro leaves and chopping the daikon before they are mixed with the other ingredients and fermented for their dish Sonoran Kimchi in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
A mix of fresh peppers, ginger, scallions, daikon radish and cilantro are divided into buckets by Cynthia Smith and her volunteers to serve as the base ingredients for their Sonoran Kimchi dish in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
The three women of Baja Tierra Kitchen in Tucson, Ariz. work in a small, shared kitchen off of 15th Avenue to prepare their specialty, Sonoran Kimchi on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Locally grown cilantro and cabbage are freshly delivered to the Baja Tierra Kitchen for them to prepare the Sonoran Kimchi, a southwestern spin on a classic Korean dish on September 17, 2016 in Tucson, Ariz.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
The three women of Baja Tierra Kitchen in Tucson, Ariz. work in a small, shared kitchen off of 15th Avenue to prepare their specialty, Sonoran Kimchi on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Locally grown cilantro, daikon and cabbage are diced and added with the rest of the ingredients for the Sonoran Kimchi in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Alyssa Dormer, a volunteer chef at Bajo Tierra Kitchen, peels the daikons, a form of radish, before they are chopped and mixed with the other vegetables for their dish Sonoran Kimchi in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Cynthia Smith pours out dried chiltepin peppers from her garden to use in her Sonoran Kimchi dish for extra spice in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Alyssa Dormer, a volunteer chef at Baja Tierra Kitchen, divides the chopped daikon radishes between the five-gallon buckets containing the other ingredients waiting for their 20 day fermentation period in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Cynthia Smith and Alyssa Dormer of Baja Tierra Kitchen prepare the last of the ingredients for their Sonoran Kimchi in Tucson, Ariz. on September 17, 2016. Made only once before, the group will prepare several batches to sell at the Food Conspiracy on 4th Avenue.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Baja Tierra Kitchen's Sonoran Kimchi puts a southwestern spin on the classic Korean dish made of fermented vegetables. The dish is being sold at the Food Conspiracy on 4th Avenue in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Baja Tierra Kitchen's Sonoran Kimchi puts a southwestern spin on the classic Korean dish made of fermented vegetables. The dish is being sold at the Food Conspiracy on 4th Avenue in Tucson, Ariz. on September 17,2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
- Updated
Elianna Madril, far left, Cynthia Smith, middle, and Alyssa Dormer are the women behind Baja Tierra Kitchen and the Sonoran Kimchi dish being sold at the Food Conspiracy store on 4th Avenue in Tucson, Ariz. on September 17, 2016.
More like this...
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Cynthia Smith and Elianna Madril spend hours at the table plucking cilantro leaves and chopping the daikon before they are mixed with the other ingredients and fermented for their dish Sonoran Kimchi in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
A mix of fresh peppers, ginger, scallions, daikon radish and cilantro are divided into buckets by Cynthia Smith and her volunteers to serve as the base ingredients for their Sonoran Kimchi dish in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Locally grown cilantro and cabbage are freshly delivered to the Baja Tierra Kitchen for them to prepare the Sonoran Kimchi, a southwestern spin on a classic Korean dish on September 17, 2016 in Tucson, Ariz.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Alyssa Dormer, a volunteer chef at Bajo Tierra Kitchen, peels the daikons, a form of radish, before they are chopped and mixed with the other vegetables for their dish Sonoran Kimchi in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Alyssa Dormer, a volunteer chef at Baja Tierra Kitchen, divides the chopped daikon radishes between the five-gallon buckets containing the other ingredients waiting for their 20 day fermentation period in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Cynthia Smith and Alyssa Dormer of Baja Tierra Kitchen prepare the last of the ingredients for their Sonoran Kimchi in Tucson, Ariz. on September 17, 2016. Made only once before, the group will prepare several batches to sell at the Food Conspiracy on 4th Avenue.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Baja Tierra Kitchen's Sonoran Kimchi puts a southwestern spin on the classic Korean dish made of fermented vegetables. The dish is being sold at the Food Conspiracy on 4th Avenue in Tucson, Ariz. on September 17, 2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Baja Tierra Kitchen's Sonoran Kimchi puts a southwestern spin on the classic Korean dish made of fermented vegetables. The dish is being sold at the Food Conspiracy on 4th Avenue in Tucson, Ariz. on September 17,2016.
Baja Tierra Kitchen
- Jordan Glenn / for the Arizona Daily Star
Elianna Madril, far left, Cynthia Smith, middle, and Alyssa Dormer are the women behind Baja Tierra Kitchen and the Sonoran Kimchi dish being sold at the Food Conspiracy store on 4th Avenue in Tucson, Ariz. on September 17, 2016.
More like this...
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