Making kimchi in Seoul.A couple of weeks ago, our friend invited us over to her house to help with the annual kimjang -- or kimchi making. We gathered on her living room floor and her mom and aunt instructed us on the messy art of creating Korea's most famous dish.
The post-kimjang feast.After we packed all the tuperware in the house with fresh kimchi, we sat down for a homemade feast of boiled pork, green onion pancakes and, of course, kimchi.
Eating at home.The kimchi was some of the best we've had in Korea. We've been eating it one cabbage head at a time and it's only getting better with age. Whether that's from the recipe or just because we had a hand in making it, I don't know.
The Korean government has been trying to globalize Korean food quite a lot lately. But it seems that their efforts will get a boost early next year when chef Jean-Georges Vongerichten and his wife launch their 13-part PBS series on Korean food, "The Kimchi Chronicles." The NY Times recently posted a preview of the show and I'll be interested to see how it turns out.
The Korean government has been trying to globalize Korean food quite a lot lately. But it seems that their efforts will get a boost early next year when chef Jean-Georges Vongerichten and his wife launch their 13-part PBS series on Korean food, "The Kimchi Chronicles." The NY Times recently posted a preview of the show and I'll be interested to see how it turns out.
The key is to reach the right ripeness in fermentation without being too raw or "rotten." And I prefer a crisp, spicy texture and hate the leafy parts.
ReplyDeleteNot that it matters when I go home... so I prefer store-bought.
Looks delicious! I gotta watch that kimchi show!