Good food is a way of taking care of each other. – Alice Waters
During our nomad years, I was always on the hunt for Korean restaurants, everywhere we traveled to. Surprisingly, there was almost always a little family run restaurant to be found. In recent years, I’ve been making Korean food from scratch.
Naples has an Asia Mart, selling all the essential Korean ingredients – vegetables, spices, sauces etc. They also make gallon jars of kimchi & sometimes radish kimchi (Kkakdugi). For many years, this was how I would get my K-food.
When Eric Kim came out with his Korean American: Food that Tastes Like Home cookbook, I had to try Jean’s Perfect Jar of Kimchi. The first time I made it was a joyful experience. Following the recipe, every ingredient was used up completely and the kimchi fit perfectly into 2 – 1 gallon jars. That’s never happened since then.
Tried a new recipe by Judy Joo, for the current batch and found it had a brighter taste. Others who tried it felt it was less spicy than previous batches.
The best part of having home made kimchi is when it gets sour and making dishes like Kimchi JJigae.
Grateful for
so many Korean chefs out there today sharing recipes,
access to Korean ingredients,
and for being able to make it at home.
