The complication is that when I ran out of on-hand supplies I had to venture out into the darkness and pouring rain to pick some more.
My previous batch was made from my own cabbages but none of them were wombok. This earlier batch was a 'summer' Kimchi.
You can make Kimchi with a lot of different vegetables as a primary ingredient. My new cook book (image at left) offers quite a few of these options.
My problem is that I love the one I now make so much that I am unwilling to wander.Fortunately the 'seasons' will rule and I'll be making kimchi with what I can get to make it with.
There are more than 160 foundational recipes for Kimchi, and every Korean family has its own version of the basic recipe based on their regional style.
I know I've waffled on about ferments in the past but I reckon Kimchi is where the zone is at. The flavor impression is like the attributes of good wine tasting. Various. Deep. Nuanced. Spicy and subtle.
[You can even make it without chili: say, by using sweet peppers instead.]
I'm also going to say the same about Knäckebröd -- rye based crisp bread. With additional seeds, the flavour depth is extraordinarily rich.
Knäckebröd means 'hard bread' and that's the essential tweak to meaning, usage and delight. We've been so used to soft breads -- usually made on white flour -- that it is a culinary shock to adapt to a stiff biscuit like platform that is a crisp bread.
Knäckebröd also ticks more nutritional and utility boxes than bread.With an awesome health profile, the rye base ensures that these crisps last longer than wheat floured breads.More satiating -- but maybe not as versatile.
You cant make a one on one sandwich with it, for instance -- or use it like a roll.
But you don't have to toast it as Knäckebröd is already toasted! Nor slice it -- as it is already 'sliced'.
With Vegemite; it works a treat! The satiation level has been proven to be very high compared to other grains/breads.
So snack away...
Finally, I come to Filmjölk (fermented milk/yogurt)-- which means that I'm still in Scandinavian mode. I may start my day with a coffee hit -- memories of Barcelona cafe con leche -- but having your muesli without a drowning dollop of Filmjölk is no longer a morning option at our place.
How the Scandinavian preference mixes in with the Korean Kimchi habit is one of each day's thrills. But that's what addictions are. I just gotta get my fix.
Indeed, what we are looking at here is a primary menu around which any and everything else fits.
The trick is that kimchi is regularly served as part of banchan, an array of dishes served alongside every Korean meal, from breakfast to dinner.
It's like the courses in an Italian dinner.
Kimchi makes a useful pickle and is a marriage made in heaven when used on a taco. By itself on a Knäckebröd the flavours pull in different directions. But place a slice of corn beef or pastrami between Kimchi and Knäckebröd -- well, then, it's taste take off time.
When I made yogurt per se -- i used it as a sauce on meats and in curries. But I haven't the desire to deploy the Filmjölk that way. It may be a tad runny, but I just haven't experimented.The problem with normal yogurts is that you have to find excuses to use them -- whereas 'Filmjölk and cereal' is a marriage that transcends time of day and national borders.
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