Adventures in Other Lands.

So...... sometimes there are things that happen and unless you are somehow connected, you miss out. the Kimchi crisis is one of those very things.   Unless anyone has been following the problems with crops this year, there is a Napa cabbage shortage in Korea.  This might seem like a small thing but Napa Cabbage is the source of Kimchi...  Much maligned fermented cabbage, sort of hot saurekraut. (I must confess I am a known maligner.)

So here is the story.  I have been hosting a series of Korean students attending a college in the University district.  They have been very happy to eat what ever I prepare but they all have tentatively asked for Kimchi.

Well I sort of resisted the temptation to take the little darlings to Owejimia and let them see all the things that are available for their consumption.  I  also heard these statements from Young Kim and Kujo that kimche was very very expensive and there was a supply problem in Korea.  NPR confirmed the rumor and then the Seattle Times printed the article.  http://seattletimes.nwsource.com/html/nationworld/2013073788_kimchi05.html

Well....  Who knew that a riot could be started if the President suggested Kimchi could be made from cheaper round cabbage.  I guess that means I have to give it a try.

Google and Wikepedia are our friends.  Martha has a good spin.  So, review of recipes, look at the pictures, go to the Korean Tofu House, taste some and dive in.

One Napa Cabagge. (79 cents a pound), ginger, garlic, Japanese radish, green onions, red pepper flakes, fish sause and a prayer.

Mix it all together and then wait.  Opps, maybe the red pepper was supposed to ground and not in flakes.  Did I soak the leaves in salt water long enough? The fish sauce was Thai, will that make a difference?  If I do this again what kinds of pepper should I use?  I wonder if I can do this with Chipolte instead of red?  Should I add bean sprouts and water chestnuts?  Should I find the sourse for aging jars? 

See this could be a very slippery slope! 

So the tasting will be next week. 
On a sweeter note the final fruit for the fruitcake has been gathered and is ready to soak. 

All in All life is good, unless you open my fridge and take a gander.