I've been to Sudbury to visit our friends, more precisely friends of parents. The wife is an artist who works with clay. Her backyard is where her works of art and nature meet-her potteries and the clay arts mingle together harmoniously with the flowers, vegetables and fruits. She made a basket full of freshly picked vegetables for me.
|The ripe melon is waiting to be harvested.|
|Tori (또리) is from Korea too.|
|I got some Yeol-Moo (a Korean type of radish) from her. Every part of the Yeol-Moo is to be relished.|
|I made some Yeol-Moo Kimchi (열무김치) which is a popular summer food in Korea.|
|I also made some Perilla (깻잎김치) Kimchi.|
I usually have Kimchi paste handy in my freezer to make impromptu Kimchi like today. This is my master recipe which always works fantastic with any "Kimchable" vegetables. e.g Korean cabbage, Napa cabbage, Perilla leaves, and all sorts of radishes.
The basic recipe for Kimchi paste (makes one gigaserving)
- the juice of 1 Korean pear, 1 onion, about same size of Korean radish (Moo)
- sticky rice glue paste (to make this, cook 1 Tbsp of sticky rice powder with 1 cup of water)
- 2 cup Dashi
- 2 cup fresh shrimp
- 8 cup Gochugaru (Korean red pepper powder)
- 2 cup garlic paste
- 2 Tbsp ginger paste
- 150 ml Korean fish sauce
- 2 cup Korean salted shrimp(새우젖)
- 1/4 cup sugar (or Korean green plum syrup 매실청 or both mixed together depends on your taste)
Blend everything together, working on several batches, mix everything well. Keep it in the refrigerator or freezer until needed.