Whew.. The NaBloPoMo is finished. All in all, it was a good challenge to make myself write even a little each day. So I'd recommend it. But I'm glad the daily looming "must post by midnight" is finished.
Anyway, last night I made Daniel Boulud's Kimchi recipe from his cookbook, "Braise." I love love love the cookbook. Some of the recipes are time-consuming prep-wise but usually well worth it in the end. This may be the one exception.
Kimchi is a fermented dish from vegs (usually cabbage) with varied seasonings. Well, Boulud takes cabbage and has you braise it in a spicy liquid instead of fermenting it. First, you salt the cabbage and have it sit for hours. Then, you dice pears, bell peppers, scallions, ginger, etc. which is what makes it so time-consuming. And in the end.. I'd rather just buy kimchi. The braised kimchi is good but not good enough to make the day long cooking process worth it. I have a huge batch of this in the fridge and there's no way it'll be eaten before its demise. The little jars of kimchi that I can get as the Asian store are much better and last longer. Oh, well. Anyone want to come over for some homemade kimchi?