by Deva | Oct 21, 2013 | Featured, Kimchi
There was a brief stretch in my first month in Korea when I stopped eating kimchi. I blame culture shock. I had not yet grown my Asian palate and had made the expat’s error of expecting certain colours and shapes to correspond to familiar tastes. I spent far too...
by Tammy | Aug 23, 2013 | Featured, Kimchi, Korean Recipes, Top Posts, Top Posts - Winter
Recently, I joined a CSA (community-supported agriculture) farm affiliated with our local community college. Our CSA promises, “a share of whatever is ripe and ready to eat.” That share recently included a small bunch of kale. Hubby is not a fan of kale,...
by Tammy | Apr 12, 2011 | Kimchi, Korean Recipes, Top Posts, Top Posts - Winter
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...
by Tammy | Feb 1, 2011 | Kimchi, Street Food, Top Posts
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...
by Tammy | Dec 23, 2010 | Kimchi, Modern Korean, Top Posts, Top Posts - Winter
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...
by Tammy | Sep 17, 2010 | Featured, Kimchi, Top Posts, Top Posts - Winter
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...
