Back when Pops was in the navy defending the free world from the communist peril, he’d devote the bulk of his R & R to learning the ins and outs of crafting kimchee from the locals around Inchon and Haeju Island. And on my 21st birthday I was honored when he passed his beloved earthenware kimchee pot on to me in what I promise to make a Murray family ritual. It’s the very same vesseI I used at the restaurant to make our soon to be famous cauliflower kimchee. After I harvested the cauliflower from our rooftop organic garden, I packed it with chiles, garlic, salt, onions, and my secret, oyster liquor, and buried it in the construction site next door. Last night I reaped the benefits of the long wait when I unearthed our kimchee and discovered this beauty. I made Ted taste it, and if he’s still okay in a couple of days, I might even give it a try myself.
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