Fermentation is an act of trust – Sandor Katz, The Art of Fermentation
A few days ago we were in Aurora visiting Bill. We took him out for a Chinese lobster lunch and brought him along on the errands – always more fun with company. Two stops: Galleria for Korean ingredients (kimchi making was on the horizon) and One’s Better Living for Japanese ceramic dishes.
Today was kimchi day.
I really enjoyed having all that kitchen space to work in. As I worked through the process, I found myself thinking about making kimchi at maoVee and at Camelot – smaller kitchens, same ritual. There’s something I love about having made it in different spaces over the years.
Having a kimchi fridge in the basement is a genuine luxury. Keeping those pungent smells out of the day-to-day makes everyone happier.
Grateful for the lunch and errand adventure with Bill, for finding the right Ontario ingredients, and for the gochugaru from Matthew – it really does make all the difference.
