Weekly Reading | Full Help
For me, the holiday season gives me a chance to reflect back on my senior year and practice gratitude for all that I have experienced. One of the highlights of 2019 was the opportunity to go to South Korea, where I learned the story of Nasoya kimchi.
I have long been a fan of (and a proud ambassador) of Nasoya foods. The tofu label is home to me. I was so excited for the first time to sample the Nasoya kimchi this summer: it is totally vegan, but it has wonderful curries that I share with kimchi thanks to the use of nutritious yeast instead of fish.
I always enjoyed kimchi, both as a side dish and part of other dishes (fried kimchi in rice Power plates it is one of my favorite recipes in the book, not to mention one of the simplest). But the truth is that I have never known so much about the history or traditions associated with kimchi, nor the process of how to do it, until now.
The week before Thanksgiving, I traveled with the Nasoya members of the Seoul team. It's the longest trip I've ever come home from, and I'll always remember the trip to one of my best concerts.
I am happy to have had a travel experience involving culture, theory, history, food, and the opportunity to get a glimpse of how Nasoya kimchi was made and where it came from. On our first day, we spent a lot of time exploring and exploring different neighborhoods in Seoul. It was cold and bright, and I loved taking in the colors and the local views.
This morning, we were taken on a tour of the Pulmuone Center, the sister name of Nasoya in Korea. Pulmuone was a pioneer in organic farming methods and was concerned about sustainability long before the & # 39; s principles were widespread. And the appearance of his iconic screen included a look at many traditional kimchi styles and their fermentation times, which I found to be very attractive!
That day, we enjoyed a wonderful lunch at Balwoo Gongyang. Have you seen one of them? Chef's Table who appeared in Buddhist monk Jeong Kwan? If you have done so, then you can find out about what Temple Food is. I used to see this event, but I was excited to learn about Temple Food for the first time, as our server explained to us the principles & # 39; s behind us.
It is, she told us, the cuisine shared by 1,700 years of Korean Buddhism history. It is based on herbs, but it is also free of coconut & # 39; alliums & # 39 ;, the purpose is to get rest and nutrition at the same time. Our lunch included water chemistry (which I would soon learn is often served as a meal in Korean cuisine – it's cold, delicious, soup with kimchi in it), soup, rice with mushrooms , sweet potato fries, and has a wonderful burdock root. the dish, and – my favorite – a pumpkin pie recipe that I quickly fell in love with.
Lunch was a multi-course feast, but fortunately we all found some place for some afternoon fun. These include smashing the best mushrooms I have ever tasted, and history, tea, local specialties.
If you've ever added wet dates and sipped on boiling water, then you know it smells delicious. This tea contains mild dates that are only partially painful. The result is a sweet, creamy flavored cream with small portions of soft dates and fine pine nuts on top. It is one of the best drinks I have ever had, and I do not know how to die at home looga do.
During the afternoon, we visited the Kimchikan Museum, which is an entire museum (managed by Pulmuone) dedicated to the history of kimchi in Korean culture. It was cool, packed with old pots used to make kimchi centuries ago, informative presentations on kimchi types and seasons, and a video mix of kimjang, or process. tradition of preparing and preserving kimchi. . This is done in early winter, when cabbage is the best place, and I felt lucky to be in Korea for a time of the year when I could see it (which I will soon see).
In the evening, we enjoyed another wonderful, traditional food. This one included several dishes of the same sample we had for lunch, but with a large amount of kimchi, random slices of vegetables I collected, and sweet tea with sweet cinnamon. We passed the time we returned to our hotel, knowing that the next day would be filled.
On my second day of travel, we traveled south to Seoul and went to Hanok, or North Korea's cultural home, near Daejeon. Hanoks was first built on 14thth century; This has been passed on between generations of families for centuries.
Family members of the Hanok family still prepare the kimchi in accordance with traditional methods: clearing cabbage, salt, sprouting garlic, chilis, fish sauce, and other spices, and letting it taste sweet immediately.
These days most families have unique walls of kimchi, but we did see a lot of traditional dishes during our visit; traditionally, these are buried under temperature control for one year.
Chef Judy Joo, renowned for her work at the Food Network and among other things producing good food, was on the trip too. I watched her make kimchi with the help of family members. It was fascinating to watch their expert, organized movements as they scraped and folded cabbage leaves. In a way, the rhythm of the process reminded me of bread.
The next day, we did a little bit of environmental observation. This includes a trip to the beautiful Mireuksaji Stone Pagoda, which dates to the 7th.th century. It is Korea's oldest and largest stone pagoda, designated as a national treasure. It was wonderful to see it in person, and I also enjoyed learning about the extensive restoration process currently underway so that the pagoda can continue for future generations.
When we returned to Seoul, we had the opportunity to visit the Nasoya kimchi factory. I loved this part of the trip; it allowed me to see how a time-honored process is being compressed in the distribution of the modern world.
I was not able to take photos inside the factory because food safety and sanitation were so tight, but it was so much fun. I have seen the cabbage be cut in accordance with the process of making kimchi. And I was left with a nerve-wracking chemistry in Nassaya, which I have never bothered with.
Adopting a traditional, ancient way of preparing food and weighing it in our fast-paced modern world has never been easier, and some facts are always lost. But I was really impressed with how truly respectful the production is at the factory, along with all the considerations for safe management (RD can't help me but think of it since the food service took over!).
The last day of the trip, which I spent in Seoul, was very special. Judy Joo and I shared a vegan party (at least a dozen containers are on that table!) While chatting with a camera about the benefits of kimchi.
I touched on the & # 39; banquet of cooked and imagined foods, as well as the fact that kimchi is rich in fiber and many nutrients found in cruciferous vegetables. These phytochemical compounds may help prevent many chronic conditions. Of course, kimchi can add a spicy flavor to a meal without too much fat or sugar, making it a warm and healthy choice.
In the meantime, Judy was able to walk me through every table, explaining his background and showing some of the ingredients used. I ate a lot of Korean food that I have never tasted, including a sprout flower root, a few local leafy greens, and a few different root vegetables. Judy was an expert on all of them and I felt fortunate to have a part of her knowledge.
During our conversation, Judy and I also shared our shared love of Nasoya kimchi and access: it is both vegan and gluten free, which means that more people around the world can enjoy it!
When I reflect back on this journey, the overwhelming emotions I feel are gratitude. Not only the opportunity to taste the delicious food and the beautiful views with the expert guidance, but also the opportunity to get out of my comfort zone.
When I shared parts of this trip on Instagram, several friends and followers shared how much they loved traveling and dining experiences. I love such openness and courage, but the truth is that I am not a born traveler. I am a habitual person, and depending on my activities, sometimes they are too much. It takes me a long time to spread my wings, which is part of the reason I see the world less than my friends and family.
I don't know if I would have the ideas to travel to Seoul alone, and that's part of why it's so special and fortunately given the opportunity. And I traveled with friends who could teach, guide, and at the same time – very happy, as I am a vegan who interprets my recipes. I didn't take the company I had delegated to even a little; it is part of the reason why I had such an experience.
Like many food lovers, I love to try the flavors and ingredients and dishes from around the world. But I can’t claim to do it with real or real experience. This cross-cultural experience showed me how to learn about the dish by seeing and experiencing where it came from. There is no such thing, and I am proud that my understanding of kimchi, and of Korean food in general, is deeply ingrained.
Ultimately, but more importantly, I am taking the expansion experience-like this as an opportunity to acknowledge it as long as I recover.
I don't know that I could have taken a trip like this fifteen years ago, and if I had, I wasn't sure I would enjoy it. I would spend a lot of time worrying about what I was eating and unlike what I was saying, I try to plan and research my options so that everything knows in advance, without them. on sight and sound where I try to calculate the take on the day in my head, and live in fear of the unknown.
Being able to enjoy the great privilege of seeing so much in this world, and giving up on doing it as well as seeking out food experiences, is one of the many reasons I am grateful for my recovery.
Thanks for following today as I shared memories of my kimchi trip! Needless to say, my trip to South Korea inspired some fun experiments in the kitchen, including one simple recipe I already loved that I can't wait to share with you soon. Have a great Sunday.
get rid of
This article is sponsored by Rest. All ideas are mine. Thank you for your support!