On Pickles and Traditions, or What Is This Kimchi!
Published: 2019-11-28Tags: от лехата до устата, кимчи
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
The new batch of KIMCHI comes tomorrow to "Roman Wall"! Grab your empty jars or containers and I will be waiting for you after 10 o'clock. I will also bring potatoes and… hard to believe, but our items are sold out down to here! We are waiting for the new greenhouse to warm up the greens and the salad mix, and — life and health permitting — in two weeks, whoever has subscribed for a box from the CSA "Grown with Love" will be able to enjoy them again.
🌶🌶❤️ I wonder how to introduce our new product, because I know that, while for many of you the mere thought of KIMCHI causes profuse salivation, to the rest it means absolutely nothing and probably sounds more like the latest word in hairstyles, coming from Tokyo, or like a new generation of Tamagotchi, than like something edible. But in fact KIMCHI is a traditional pickle, without which, in its native Korea, one literally does not sit down at the table.
I could almost bet that here, where practically every family, as some kind of sacred ritual, performs every year the ceremony of putting sauerkraut into a barrel, and where the fiery hot pepper is an indispensable companion of another national speciality — bean soup — and is usually given a place of honour on the table next to the bread, KIMCHI will most certainly appeal to everyone!
Well, it is nothing other than a slightly hot sauerkraut — be it of the Chinese variety — seasoned with the spices emblematic of Asia: ginger, fish sauce, miso and garlic.
A whole day would hardly be enough for me to praise the properties and qualities of naturally fermented foods, or how beneficial they can be for the human body.
It is enough for me just to emphasise how incredibly tasty they can be, and from this tribune to declare, most responsibly, that however much of an adventurer you feel the first time you try KIMCHI, you inevitably and immediately become addicted to it!
That is why I recommend that you not simply serve it with lunch and dinner, but also cook it for lunch or dinner! (look for recipes for kimchi stew, kimchi fried rice, kimchi soup, even kimchi pancakes)
And finally, I would like to answer the question of a customer from the farmers' market, who some time ago asked whether we had anything criminally hot.
YES! And in addition, it is also criminally tasty and beneficial!
Our home-made KIMCHI is prepared by a traditional Korean recipe and contains:
- Lovingly grown Chinese cabbage, daikon radish, carrots and spring onion
- Sea salt
- Farm garlic
- Ginger
- Special Korean chilli for kimchi
- Fish sauce (we also have a vegan version with seaweed instead)
- Light miso paste (from fermented soy)
KIMCHI must be stored in a glass or porcelain container in the fridge, where it can keep for up to 6 months!
This Saturday, at the Grown with Love table. 🌶❤️