09 August 2008


In my last post I started making kimchi.

Here it is:

Eating a decent amount feels quite good. It's tart, quite spicy and just wonderful. The eggplant in the kimchi keeps its texture and form, as if raw, but it looses all color, taking on the pink of the pepper and the flavor of the brine. Straight-up delicious.

And here is David, a few days ago, trying it as a condiment for sautéed cucumber, zucchini and Japanese eggplant with rice: