A Hot Red Mess

For a long time, I've wanted to experiment with saurkraut-laden Polish dishes and use a different cabbage preparation, kimchi.  The problem is, these dishes are already perfect as they are, and I don't want to offend various family members.  Most saurkraut dishes also involve kielbasa, which is a very distinct flavored sausage.  Kielbasa shines in a sea of saurkraut, or mass of white starch.  Kielbasa isn't meant for flavor competition.

My first attempt for experimentation is with a classic dish that I showcased last year after an infuriating episode of Next Food Network Star.  It's something I grew up with; a soul-warming combination of kielbasa stewed in a pot of saurkraut, apples, and potatoes.  This time, I decide to use chicken legs instead of kielbasa, throw in an asian pear, and substitute kimchi for saurkraut.

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