Dear fellow ferments and ferwoments,
Being raised in a South Korean home, Kimchi has been a big part of my childhood.. it was a given that every meal had the optional kimchi side dish, pretty much every single day in bottomless abundance.. though I took it for granted then and didn’t even understand the major health benefits, these days it’s a different story.. Today, I understand a little bit about the bacteria’s protagonist role AND I can FEEL the effects of this simple food preparation method every time I eat sauerkraut or kimchi or fermented carrots etc.. my gut tells me how wonderful the good bacteria makes it feel and so forth.. maybe something like a supportive relationship with a long time best good friend..
I wish to do a Fermented Veggies Tour in the US.. it’s just an idea at the moment.. and basically in my head it looks likes this:
Dez shows up in your neighborhood [by invitation], makes ferments and visits with fellow PERMIES folk, and then shimmies along to the next visit, after ferments are ripened.. leaving behind a small pantry of gut-loving cultures for the partakers to enjoy or gift etc for weeks or months.. it’s not the originalest idea sure—does this sound fun to anyone? :) moosage me if so.
(I’m not sure what I would ask for in exchange, if anything at all. Suggestions welcome. It is an experiment after all. Just putting the idea out there to see if anyone vibes with it..)
The vision is happier guys and guts, and spreading yummy food techniques with laughter and brine.. Fermented veggies can be a regular occurrence in everyone’s diet, and I’m fairly confident that there’s a flavor of ferment that could suit even the wariest of such a funky super food..
What’s my favorite thing about ferments? The feels—it’s refreshing, supportive, and so simple. As soon as I finished jarring the sixth mason jar of veggies a few weeks back (from my previous post), the joy in uncle-ing them for seven days grew, but so did the fear of messing up.. turns out this amateur didn’t mess any of them up! They all six taste better than expected and all I did was allow them the space and time to do their thing.. Katt the cook is here with her daughter and I almost witnessed them enjoying my kimchi with their steak.. (almost I say because they ate it so fast! I was shocked and thrilled lol!).. suffice it to say that the fear of messing up has shrunk, and I just want to share more of the joy of a simple way to eat tastier, friendlier vegetables..
Sincerely
Dez
Ps. By the way the ingredients for my kimchi recipe are Napa cabbage, carrot, onion, garlic, ginger, turmeric, coriander, black pepper, salt.
Pps. The veggies now have an ever so slightly fizzy texture which if you know me, I gotta have some fizzy bubbly in my life! Why not through this method?
