Here are all the ingredients you need for a quick kimchi batch, in one picture. Can you tell what they are? The photo is from Bill who made the batch in less than a week. I tasted the results last Saturday at a pop-up breakfast operation, Carne en la calle, and it was tasty.
Connie Choe won the kimchi-making contest I entered back in May and for good reason. Her kimchi, Granny Choe’s, is tasty and is sold only by mail—an excellent strategy for fermented food. The pickle is made in small batches with surprise ingredients (pine nuts, parsley… dates?!), then gets packed almost immediately and shipped so that it ferments en route and arrives fresh.
Here’s the trophy she won, with a cute head of bok choi on top.
Now you might wonder whether it’s fair for someone who makes kimchi professionally to win a contest full of amateur kimchi makers. To you I say: Would it have been fair for my life to go on without my knowing about this particular and particularly delicious brand of kimchi? No. No it would not. And that’s why I am sharing it with you today.
How does she make it? This video (via boingboing) explains everything.
CRITTER is holding a kimchi contest next Saturday, May 9, from 1 to 5 pm at the Studio for Urban Projects in San Francisco, 3579 17th Street (between Dolores and Guerrero). In addition to eternal glory, the makers of the best three pickles will win cash prizes. There’s still time to make a quick batch. See the details on the CRITTER blog or RSVP at firstname.lastname@example.org or 415.674.2861.
Even if you don’t enter the contest, you should come to flex your tastebuds and help judge. Now, the question is, should I enter with my long-running batch that’s been fermenting since January (in the picture) or make up a fresh one?