Friday, August 26, 2011
I saw this recipe to kimchi fried rice on someone's Facebook feed a while ago and couldn't get it out of my head.
Now, obviously, this being Estonia, it wasn't as easy as it would be somewhere else, you know a place where the population is more than 10 people and the ethnic diversity exceeds that of one skin color and two nationalities (yes, I'm exaggerating). You can't exactly go to your around the corner Korean grocery to get some kimchi here. So DIY time it was.
I used this recipe and chinsese cabbage to make kimchi. There is a local version of fermented cabbage in Estonia, but it's quite different - ordinary white cabbage and no spices, also I haven't really ever made it myself, so the three days of occasional bubble checking in the glass jar I used for my kimchi and the fact that it was on my kitchen floor was a source of constant excitement. To be totally honest, I was quite sure it would end up bad. I mean, it doesn't look exactly pretty.
But it's oh so good. Really, totally worth the wait and the mild repulsion the process might induce. Such an explosion of flavor.
I scrambled my eggs for the fried rice, just topping the bowl with a fried egg seemed odd. Otherwise I followed the recipe to a T and to rave reviews.
I'm definitely making it again and I now want to kimchi everything. I think I'm starting with carrots.