I decided that I need to make this second attempt at having the same blog, (it’s like I found a lost pet…not like I’m lazy) a positive one. As a result, it seemed quite fitting that my first post be a Positive Kimchi. Also, after a couple of sleeps I’m realizing how stupid that name is and how much I would make fun of someone else if I saw that blog title on their blog. That being said, I’m not someone else and since clearly (just check my grammar) I’m not big on editing, I don’t have to read this blog again. That being said, I’m hoping I’ll be inspired in the next couple of weeks and come up with a new title.
Anyways, since the no one reading this is likely in a hurry, I should keep this post going. So this post is actually going to be quite easy for me. In celebration of the fact that this is my second post in one week, I’m going make this blog all meta and shit and choose kimchi itself as this posts “Positive Kimchi”. Are you following.
If you’re not sure what Kimchi is, allow me to explain. It is essentially Korea’s national food (maybe officially an not essentially…). It consists of fermented cabbage that is then smothered in a spicy red pepper saucey thing called “saal”. I think it’s called saal, I’m not really sure how you would Romanize it, but it’s something like that.
So for the first 11 month or so that I was here I wasn’t entirely convinced that this dish was even edible. Early into my journey here my Aunt Joanne sent me an article telling me that the always reliable and reputable Dr. Oz had named Kimchi as a “super food”. I guess that means it’s really healthy…or it fell in a vat of radioactive waste and now fight crime, I think it’s the former though. This essentially confirmed my childhood suspicion that most things that are really good for you are awful (see: exercise, a balanced diet, abstaining from huffing etc.) However, my feelings over the past couple of months have changed. I swear to you, I never thought I would ever be able to think of Korean food as more than an inconvenient filler. None of the flavors really did much for me (with the exception of BBQ, that was love at first bite [call back, what?]) now, however, I thoroughly enjoy most Korean food and there have actually been moment where I have craved Kimchi. For the past couple of weeks I’ve actually been thinking about how it could improve classic western food. I’m thinking some sort of primavera pasta to start (they’re both red) and then moving onwards from there. If this happens (spoiler: it won’t) I’ll let you know.
So, I guess this post is about both Kimchi and Korean food more generally. However, if I use Korean food again (I will, 78% of my brain capacity is spent planning what I will eat) please don’t come down hard on me for it. If you get a chance, try some Kimchi. If you like it right away, that’s awesome (a little weird, but awesome). However, if you think it tastes like pickled fish socks that some mixed with tobasco sauce some one had left out in the sun, that’s okay too. I do think though, that it will grow on you.
Alright, that’s all for today. I’m gonna update with a picture of my current favorite thing to eat Kimchi with shortly.