Kimchee

I bought a jar of green onion kimchee today. When I got home I brought two forks in and DH and I took a fork full. And even through the language barrier I may have found a source for the Thai limes I'm looking for, maybe...

I'll PM you.

__________________
I've been running in circles and think I can see myself up ahead!

I felt better today and had 1/4 c of kimchee for breakfast.

I went in to wake up DH this am and he said "how MUCH did you eat" ? A little later I saw a kitty playing with something outside. I went out and it was a vole, I think. So I got a small trash can and scooped it up to show DH to see if he knew what it was. I was impressed that the little booger stood on his back legs in defiance of the young cat. Anyway DH looked at the creature in the trash can and proclaimed "it stinks". With reflection and assessment the vole didn't stink, it was still me .

Got to get HIM eating some kimchee and rice today. I will stop eating the delicacy on Thursday night. Kids coming for Christmas...

Korea is a cold country. Kimchi is a (VERY) warming food. It only makes sense that Santa eats kimchi!

"What's that smell, Grandma?"

"Well, you see, kids, Santa goes through a lot of cold, so he needs something to keep him warm. When you smell kimchi, it means Santa's around. Sometimes it's at Christmas. Sometimes during the rest of the year it's just him checking up, and updating his 'naughty'n'nice' list for next Christmas."

Thank you wogglebug! I read your post out loud to my DH and DD and we all laughed and agreed. I am holding off on the kimchee but I think DD will try it tonight or tomorrow. I now have a new respect for Santa's culinary wisdom. Cookies are nice but kimchee is better.

Amazon sells the peppers for kim chee.

We just made some kimchi with homegrown napa cabbage and daikon. Delicious. And our first time growing the daikon. They are enormous and hilarious. One of them got to be about twenty inches and half of it sticking out of the ground. For sheer novelty and to impress your friends and neighbors, daikon is worth growing. Unless you don't like radish.

My understanding is that there are tons of different recipes for kimchi. You use the vegetables you have, do the lacto-fermentation thing and then store it to preserve the harvest. A lot of leeway there in terms of what you want to make it out of.

I found these sites to be enlightening about the process.

First: http://www.maangchi.com/recipes/kimchi

She's so funny, but her knife skills are no joke.

And this from Sandor Katz who is apparently the guru of the fermentation set.

www.wildfermentation.com