I’ve
been reading about the GAPS diet that a couple of my friends have been following, a diet that eschews sugar (okay with me) and processed foods (okay) and grains (not
so okay for me) and goes heavy on protein and vegetables and fruits and good
fats (all okay). It’s more complicated – some cheeses good, others bad;
some nuts good, others bad – but you’ll have to look up the details for yourself. What
I want to highlight in this diet, all about encouraging good gut bacteria, is that fermented foods are supposed to be very good
I
was inspired. It’s been a while since I’ve posted anything on this blog, and it’s also
been quite some time since I’ve tried anything new and adventurous in my little
kitchen.Well, what could be more adventurous (especially for a non-Korean) than homemade
kimchee?
I
went to one of my favorite cookbooks, The Frugal Gourmet On Our
Immigrant Ancestors,
by Jeff Smith, and was not disappointed. Jeff Smith has great Ethiopian recipes
in this book, so I figured he would have the staple of Korean
cooks, the dish by which prospective Korean brides are judged by the prospective
husband’s family (or so I’ve read). Smith’s American
version begins with cabbage from California’s Napa Valley.
Fresh
grated ginger, fresh grated carrot, and finely diced garlic all play supporting
roles. The finely diced radish was my improvisational addition.
The
same crushed red pepper flakes that excite pizza or Mexican cooking or Szechuan dishes have a place here, too, but I started with a small amount. Ingredients can
often be added to dishes, but subtracting them is usually impossible. As a
friend of mine said years ago, “There’s no putting the toothpaste back in the
tube.”
I
had bought ingredients for a simple chili supper when David announced that he
had invited a friend. My sister, visiting from Illinois, is fine with chili. But a guest? The kimchee will not be ready for days! My sister and I had to go out shopping for scallions, just to get it together!
Friend
called. Still sick. Didn’t think he could be sociable through the evening.
Fine. We’ll be roasting a turkey in a couple of days, and by then the kimchee
should be ready.
How
will it taste? I’ll let you know!
