Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs covers not just the usual pickles and krauts, but chutneys, relishes, pastes, kimchis
, and more.
According to the subtitle, this book offers "creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes.
When the World's Fair came to nearby Knoxville, Tennessee, the Korean display introduced me to hot and spicy kimchi.
The first thing I did when I had the book in my hands was turn to the section on kimchi, hoping it would help me perfect my Korean recipe.
The results were interesting, tasty on a taco, but nothing like the Korean kimchi I craved.
Ginger, garlic, and red chili pepper are the predominant seasonings for most kimchis, while cabbage, radishes, and onions are the vegetables used to form their bulk.
Kimchi is probably the most renowned of these preserved vegetables.
Seasonal kimchi is made with spring and summer vegetables, such as zucchini, summer squash, cucumbers, sprouts, and pea vines.
The use of kimchi has been historically documented for at least 2,000 years.
A few years back, I sampled the most delicious rendition of this version of kimchi through former Candaba Mayor Jerry Pelayo.
I recall that bite of kimchi to be as sublime as fine wine-rounded, perfectly balanced, robust yet with a mellow finish.
It's rolled white kimchi (Korean cabbage without chili powder) placed inside a whole Korean pear and served cold.