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한국 사람이 되어거는 것 같아요
10/03/08
한국 사람이 되어거는 것 같아요
It seems like I am becoming a Korean.
Yesterday I bent over the table at school, arranging papers. My hair hung in my face. I noticed a black hair and brushed my hand at it, figuring it was one of Good Man's hairs.
No.
It was my hair.
I had a long, long black hair. Growing out of my head.
I've never had black hair growing out of my head.
And today...
Sliced
Water
Stirring
Rinsing
Thinking
Smelling
A whiff of fish sauce.
Making
Mixing
Laughing
Orange
Preparing
Finished!
Good Man wanted 깍두기 (daikon kimchi). He asked me if I could make it, and even found a video for me, but he was worried I couldn't make it.
I've cooked Korean food for him before, so I couldn't figure out what his issue was. Turns out he was worried that I would mind that there's fish sauce in it. I know there is, and I ate it that way in Korea.
Making the daikon kimchi was fine until nearly the last step.
In Korea, thin plastic kitchen gloves are very common. I never put anything on my hands while I cook.
But when I stuck my hands in the mixture... Well, it felt like something I'd never, ever want to put in my mouth. It felt disgusting, and I told Good Man so in colorful terms.
Good Man said, "In Korea we have a saying, 한국음식의 비결은 손맛에 있어요. It's the hands that make the food taste good."
And a few minutes later, when I saw my orange fingers and even oranger fingernails, I realized that I actually needed kitchen gloves.
The kimchi is now in a glass Lock&Lock container on our porch, fermenting or rotting or singing and dancing or whatever it is kimchi does on a porch.
10 comments
Here's the site for the Lock&Lock Glass. http://www.locknlock.com/glass1/glass_info.asp
Robbin--I did some Googling this morning to try and figure out the answer. I could not get a straight answer on what the temperature should be. Some said just above freezing, others said the low-70s. I read on one website the the lower the temp, the slower the fermentation and also the milder the taste. I asked Good Man and he said to leave it outside. We're going to call Mother tonight and ask her opinion, too, but I'm not sure she'll be helpful because she has a kimchi fridge.
Did you get yours in the US?
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