A can, but like no other

Cardboard box.jpgThe boxes we had to send were huge. I mean, they weighed more than my daughter who is 20 months old. All told, we managed to send about 75kg through the post. That’s more than I actually weigh. Kimchi box.jpgBut, the most revealing thing seen at the local post office were can specifically designed to package and send Kim-chi. Wow. These were made of tin, and had a re-sealable lid. Obviously the senders and Korea post take this sort of thing seriously. I just love marmite, just as well it comes in 500g jars. In comparison, these can probably take a 2 or 3 kilos of Kim-chi.

Kim-chi, is Koreas’ national food. But since, it’s a product of fermentation, it also can smell if you’re not used to it. Personally, I like my kim-chi aged. It’s more sour but less fiery. The opposite is true for young kim-chi. One conceivable probable with the ‘kim-chi can’ would be that fermentation produces gas. Leave the can long enough unrefrigerated, it can lead to a explosive and smelly broken parcel.

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Memories, and the taste of stone Bibimbap

Memories of bibimbap.jpgNormally, I don’t seek out spicy foods, it makes me itch. So, from this I normally don’t eat Korean traditional foods because so much of it is spiced. However, today all of us were out and decided to fill the gap. A Kim-babap Na-ra hove into view and we choose our meals. I choose a cheese don-cass, while my wife opted for a stone bibimbap. This, once served, had in it a lot of pepper sauce. Stirring it into the rice, mung bean shoots and a lot of other Korean vegetable goodies, it turned into a scarlet red mixture. Still, I ate some. I remember the times I’ve had this type of bibimbap before and I also remembered the crunchiness of the over cooked rice, made so by the hot stone bowl, and, where I’d eaten it was in Jeon-ju. A city famous for it’s good food and of course, bibimbap.  I also ate the kim-chi, which was fresh and some of the oden. All of them spicy and all of them eaten with a swing of water. My only wish was that the kim-chi was aged kim-chi. In my opinion it tastes better, since it has the qualities of being less spicy and more sour because of the fermentation. Still, it was a good meal, cheap, familiar and even a little bit homely.

Kim-chi, too much of a good thing


Kim-chi is Koreas’ signature dish. No meal is complete without it.

If you remove the spice component of the dish then you get something closely resembling saurkraut. Both of which are ferrmented products, caused by lactic acid bacteria.

It’s actually the time of year that Kim-chi is made, by the mothers and daughters throughout Korea. More about making Kim-chi and the surrounding culture can be found here.

It all sort of ties in well with the market place days that occur in country towns. Here, people come out and try to hawk off the goods they have. You could get everything from out-of-style clothing to food that is literally grown by the stall owner. Yes, very homely.

I used to eat a lot of kim-chi. Too much makes me itch, makes me break out in hives and generally makes me feel unconfortable. Much too much gives me the shits. No wonder. It’s the body’s way of rejecting something that it doesn’t like.