Guy and I once visited a lovely brewery in Sonoma Valley, California. Acres of wheat, hops and barley swayed slightly in fields nearby. We soon made our way inside a rustic building for a tour of those golden, shiny, cylindrical kegs of liquid deliciousness. I was happy then.
But the earth shifted slightly when, on an otherwise gloriously sunny day, I was made privy to exactly how beer is made. This putrid abomination of a process changed me. I had suddenly seen and smelled too much and some things are best kept secret. I might have done well to remember that.
Actually. I did remember it. For about a day and a half. Then I reckoned that beer makes the world a better place, regardless of how repugnant the process by which it goes from hops to pint glass. But that’s a different blog altogether. I’ll start working on it straight away.
Well, so. Making kimchi is likewise gross. There’s all kinds of things you have to do that involve words I hate – like smear and moisten and squish and ferment. It’s obscene. But so is beer. And I haven’t stopped drinking that, now have I?
Check it out. Photos are taken from the day Guy and his 6th graders made 4 different batches of my favorite Korean food, with it’s whole shrimp smooshed up in there, eyeballs and all.
It looks like surgery, I know. But it really is delicious.