Art of making kimchi

[ponyo]

Made batch of dongchimi (radish water kimchi). Kimchi doesn't have to be spicy. If you like pickle, you'll love dongchimi. The liquid is pure gold.

 

[nutxo]

The regular kimchi mixed with green scallion kimchi was sublime. These all didn't skip on the shrimp - a much better flavor than that Korean brand at Costco.

I'll have to get some white radish kimchi next time and mix all three together for even greater possibilities.

Padma Lakshmi's season of Taste the Nation was really good. A short 4 episode holiday themed season. Looking at holidays mostly from a lesser known perspective. The Jews for Hanukkah, the American Cubans for Christmas, the Wanpanoag Indian tribe from the new England area for Thanksgiving. Episode 4 was new years through the lens of Korean Americans. Good stuff.

Yeah. That jar stuff at costco sucks.

When I was a kid we had a vet of the Korean war lived next door and he ate some jar stuff and got me to take a bite and it was foul. When I joined the service my ship visited Korea twice and I tried it again and was hooked. Over the years I would always try the kimchi at every Korean joint we hit. A few years back a local asian store started carrying a locally made brand and its amazing, most of the time. It's not very consistent and sometimes it just way to mild.