Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
I typically make two quart jars of my favorite kimchi, kkakdugi, at a time. The last time I did, though, the second jar became a bit too fermented (it gets very soft and loses that radish crunchiness I like) for my taste. With a lonely, soon-to-be-rubbery daikon in the crisper drawer, it simply made sense to make a small batch of this spicy probiotic condiment.
I have eaten my fair share of “local food”, meaning the multicultural food culture the diverse people of Hawaii have created and made uniquely their own, and includes influences from ethnic Hawaiian, Korean, Chinese, Japanese, Portugese, and Filipino food. When you eat “local food”, you’re eating from a cultural melting pot that has successfully married unlikely partners such as Spam and the sticky rice and nori from sushi. Don’t call it Spam sushi – it’s Spam musubi (pronounced “moo-soo-bee”, accent on the first syllable). It used to be a guilty pleasure, but I no longer eat it because it (1) contains factory farmed pork , (2) contains sodium nitrite, and (3) is high in sodium. Continue reading “Dinner For Breakfast: Loco Moco”→
Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?