Northern Californian winters are all about cold dampness — rain, lots of rain. For me, the only purpose for winter is to get the full benefit of a hot bowl of 김치찌개 kimchi jjigae, or kimchi stew. That’s a dish Koreans commonly make to finish off a jar of kimchi that has become too sour and mostly “juice,”...
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There’s arguably no food more recognizably Korean than spicy cabbage kimchi. But what is quintessentially American? Few meats are more so than bison. Hunted nearly to extinction in the 19th century, the American buffalo was brought back from the brink of extinction to such abundance that it is becoming more common on American...
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This video was filmed in the hills of Lake County California, just north of Napa Valley to make a point about “regionalizing,” or adapting recipes for local ingredients. “Regionalizing” is a trend in culinary circles. Fermented foods are becoming popular for their health-promoting benefits. Baechu kimchi,...
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Chef Hector Marroquin of Pupusa Griddle in St. Helena, Calif., continues to perfect his kimchi recipe. He sent me this message on Sept. 13 from Facebook: I made about three gallons of kimchi…. I used about a cup of the older kimchi juice I had as a starter. I was surprised how quickly the fermentation process started. Then he...
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Delilah Snell, a master food preserver (MFP), taught a class in kimchi-making at the Eat Real Festival in Oakland, Calif., on Aug. 29. [See the Sept. 2 post "Korean cuisine rolls into Eat Real Festival 2010, San Francisco Bay area."] At a stage in the “urban homesteading zone,” Snell spent 19 minutes going through the ingredients...
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Among the more than 80 caterers, mobile and brick-and-mortar restaurants, and food-related vendors at the second annual Eat Real Festival in the San Francisco Bay area were two Korean “taco trucks,” a nouveau hanshik restaurant, a ramen restaurant serving kimchi and a food-preservation specialist teaching how to pickle...
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This is the second interview-style video we filmed outdoors. The first one — about The Smoked Olive — was recorded earlier the same May 2010 day at the same farmer’s market. (We’ll be posting that interview in the near future.) The Smoked Olive interview grew out of scouting the market for background video. We were...
read moreI wrote a guest post for the Amateur Gourmet’s new community blog. Check it out. This isn’t the first time Adam Roberts and I have crossed paths. Way back, I made a tribute post to his comic book send ups, called “The Amateur Kimchi,” and it got a little bit...
read morePosted by Tammy I didn’t have time to make a YouTube video version of this recipe before Thanksgiving, but I didn’t want the recipe to collect “dust” on my computer’s virtual shelf so I submitted my kimchi stuffing recipe to Food52‘s Thanksgiving stuffing recipe contest. I made it for my family...
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Can you believe that this was Eun Jeong’s first time making kimchi? I’ve already made kimchi three times in the past couple of years. Back when I made my Zen’s Signature Kimchi two years ago, she discouraged me from doing so because it was a lot of work. So, I don’t know where she got this bug to make it...
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