PC: KSB

Finding joy in cabbage

I was deprived before college, though I did not realize it. Of what was I deprived, you ask? Kimchi.

Yes, a life without kimchi is a deprived life.

You can pair it with rice; you can cook it into a soup; you can have it as a side to any meal. Kimchi is flavorful and is a type of spicy I cannot explain. My taste buds would cry tears of longing without it (read: it’s mouthwatering).

Am I being dramatic? Perhaps, perhaps. Is there a point to this blog? Not much, except to proclaim the wonders of a food my family and old friends may not know. But please, allow me to explain:

Kimchi is a special food to me, for I did not grow up eating it. In fact, I was not introduced to this Korean staple until a friend introduced it to me two years ago. Since then, I have been dabbling in basic Korean dinners, inactively desiring to learn more.

I keep kim (seaweed) in my cabinet, and in my fridge I store kimchi (spicy fermented cabbage). Although I eat Korean food on weekly or biweekly basis—not often compared to Koreans or first or second generation Korean Americans, I imagine, but 100% more than my friends from back home—it still delights me.

Once I attended a local Korean church to celebrate a friend’s baptism. After the worship service, baptisms and testimonies, we ate lunch, and I carried home the plastic cup of kimchi I didn’t have time to finish. My peers looked at me strangely, I assume because kimchi is so normal to them, but to me it remains special.

I am already wondering if I can find any kimchi in Goma, DRC, this coming summer. Will other missionaries have some, or will I have to do without it for a few months? As far as I know, Koreans do not populate eastern Congo.

Of course, I know I will be introduced to a host of other fabulous foods which I’ll struggle to find when I return to the States next school year, and maybe then I will write another blog about the wonders of Congolese food. Nonetheless, tonight I am appreciating the Korean wonder (or staple, but a wonder to me), kimchi.

If you have never tried it, I am not sure how to prepare you. I cannot compare its smell or taste to any other type of food I have tried in the States. Some say kimchi is an acquired taste, a “real” Korean food that not every non-Korean American might consume. Its fermented nature contributes to its distinct flavor. I suggest you try it for yourself.

It may change your life . . . or rather, your tastes.

Begin simply: start with a serving of brown rice, grab a pack of kim in which to wrap the morsels and eat it with the kimchi. Prepare to be amazed.

You’re welcome.

 

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