|One bunch of kale and 3 carrots yields about 2 cups of kimchi|
Carrots and kale abound in our garden, although for this experimental round of kale kimchi, I used the kale and carrots that came in my weekly CSA box. The idea is that in the near future, I can make kimchi from all the things growing in my garden, sans ginger and garlic. Oh, I know I can grow garlic here because other people do, but my garlic turns out wormy. Two seasons of wormy garlic and my drive to continue growing it is in the gutter.
|Carrots and Russian red kale|
Reducing sugar intake has been a thing around here thanks to reading Fat Chance: Beating the Odds Against Sugar and Salt, Fat, Sugar: How the Food Giants Hooked Us. Admittedly, I am one bummer of a dining companion right now because I'll tell you how putting that sugar- and carb-laden dessert in your mouth will mess up your liver. Oddly, people don't want to talk about it, although I find it fascinating and I just bring it up because I think my companion will think it's fascinating as well and not because I am admonishing that person's choice of food. Apparently, I am out of control because the boy will come home, grab a beer, and go into another room as fast as he can so I won't talk to him about liver damage and visceral fat. He's glad that I'll be reading Cooked: A Natural History of Transformation next.
|Beautiful red pepper paste made with fish sauce, rice flour, ginger, and garlic|
Tonight's dinner is pork belly braised with soy sauce, Chinese rice wine, star anise, cinnamon, dried chills, and plenty of ginger and garlic. The two pound pork belly from our meat CSA was beautiful, and I used half of it for a kimchi stew and the other half for this Chinese stew.
Time to eat! I hope you all have a wonderful summer!