It seems like a lot of people got on a bread baking kick during CoronApocalypse; that’s cool. I took a different route. I have been perfecting kimchi.
First, I need to go back. To the dawn of time…or, at least my time. My sisters are probably in agreement that our favorite meal growing up was hot dogs, sauerkraut, and dumplings. Which would fill the house with the smell of sauerkraut. And while a lot of people might think, “eww,” I’m thinking, “put that scent in a candle and I would buy the heck out of it.”
Jump ahead to marrying Justin. When my parents visited us in Germany, before Shea was born, my Mom asked, “what are some meals you would like me to make while I’m here?” I already knew my number one choice! Of course this also lead to a hilarious moment, when Justin put a bite of dumpling in his mouth, made an awkward face, and said, “I don’t think I can swallow this.” My Mom still laughs about it.
But this isn’t a dumpling story. Eventually, Justin told me he did not like sauerkraut. This seemed…unacceptable. What kind of Slovak are you!? He told me the reason he didn’t like it, is because his Mom made it in his bedroom. I spent years picturing Poor Justin, heading off to kindergarten, smelling of fermenting cabbage, because his mom was keeping crocks of it in his bedroom. Poor Justin.
I decided I would only ever make my beloved meal if Justin had to work overnight…which, in the army, happens often. Especially a decade ago, when he was working 24 hours on, 24 hours off. I could air out our apartment and hide the evidence before he came home at 4am! It was a stellar plan—until the one time he got out of his overnight shift, on the exact day sauerkraut was sitting in a crockpot, stinking up the place. I decided to give up the habit, and not offend the poor man.
Years later I found out that Justin’s Mom didn’t actually start her sauerkraut production until after Justin had joined the army and moved away, and to this day I don’t understand why that was the excuse given to me as to why he didn’t like it.
We’re almost to present day. Stay with me.
Three years ago, Justin left for Korea. And he started eating all types of kimchi. We would talk on the phone and he would tell me about this food or that food, that he had tried and liked. Who are you, and what the heck did you do with my husband??
Once back in the states, Justin and I would go out for lunch dates to a little Korean restaurant in Columbus. Suddenly, CoronApocalypse. I started perfecting my bulgogi, and different banchan. After weeks and weeks of trying different recipes from Pinterest, I got myself a Korean cookbook, and I started my adventures in Kimchi.
Making kimchi is an art. I started with small batches. One would be too salty, and the next would be too spicy. Justin and I have eaten so many batches of melt your face off kimchi, but eventually I perfected the ratio of garlic and gochugaru (red pepper flakes, although Xander is adamant that it’s a character from Beyblade Burst).
Of course, if you like kimchi, you’ll love kkakdugi, which Justin tells me means diced radish; it makes more sense than my explanation: COCK-doogie, because daikon tends to be pretty…phallic.
I have actually started planning dinner around kimchi. I cook so much Korean food these days, just so I can load a plate up with rice and kimchi! I also regret not starting making kimchi in Kentucky, simply so I could’ve asked my little Korean Aquacise ladies my kimchi questions: what’s the best container for storage? How long is it good for? Can you still eat it when it gets fizzy?? So many questions.
Of course, I’m not actually a professional, as I’ve only been at this kimchi game for less than 6 months. So, if you want to watch a pro, check out Maangchi.
I still don’t quite understand how you can dislike sauerkraut, but enjoy kimchi. But you know what?! I’ll take whatever fermented cabbage I can get!
