Brisbane Local Food

Growing local

It's finally happened: a kimchi fridge

Neighbours are moving overseas so, as befits the occasion, a garage sale was called.

And I got myself a bar fridge el cheapo.

You are looking at  my new home at home for kimchi, sweet pepper paste and sundried tomatoes -- with fermented squid on the bottom shelf.

[I haven't had the courage to try the squid yet ...just saying so if I poison myself at some future gastronomical stage: it was the calamari.  My passion for Cephalopods may yet be the end of me.]

I also run with a mean fermented chili and mustard -- both of which are in there somewhere in the shadows.

Not only have I been skilling up, but more of the stuff that gets fermented, I'm growing outback.

Some folks may keep beer in their bar fridge -- whereas I'm extracting energy from vegetable carbohydrates in the absence of oxygen.

Ah the kimchi lifestyle....

Managing my habit does take planning as I certainly don't want to run out of the stuff. I also need to look to the seasons to decide what my ingredients can be.

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Comment by Dave Riley on December 22, 2018 at 15:01

Red dot=same batch.

I'd like to use different colours if I can find the dots. Written sticky labels are so hard top remove.

I'm making my kimchi hotter each time and fiddling with my chili preferences. With my recent ferment session, I have more in my fridge. Not only based on cabbage but a radish and a cucumber kimchi as well. A cucumber kimchi is very tasty. Just as simple to make.

Much as I like the standard cabbages -- womboks do thrive in kimchi and they tend to have their best season in the cooler months.

Whereas now the summer kimchis kick in...at least in Korea  -- during the Northern Summer.

This is the summary from a fascinating article:(LINK) -- based on NORDIC/Kimchi fusions

Korea has four distinct seasons, which also influences the Kimchi culture. Kimchi made of Chinese cabbage is common to prepare at the end of autumn before winter comes when the cabbage is harvested. In winter, white radish (daikon) is used to make watery white Kimchi which is called ‘Dong-chi-mi’. Newly-harvested cabbage, water parsley and mustard leaf are the main ingredients for spring Kimchi. Due to the high temperature in summer, it is usual to make short-term Kimchi with cucumber, young small radish stems and chives (doopedia). All year round, wild plants from mountainous areas are also one of the most common ingredients for making Kimchi. For example, ‘sesame leaf’ (Perilla spp.; unrelated to Sesame, Sesamum indicum), balloon flower root (Platycodon grandiflorus), pumpkin leaf, and other plants are used for making Kimchi according to the season.

So, I guess, regardless of the weather--or your location: with kimchi the world is your oyster.

Comment by Christa on December 22, 2018 at 12:58

Squid also makes good bait for fishing, that is if all else fails.  Are the red dots code for hot stuff?

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