You can call me Kim, Kimchi
February 9th, 2009
Kimchi loot
I think a good way to start this blog devoted to the research and writing of my upcoming spring 2010 Sasquatch Books title Food Lover’s Guide to Portland is to show you what I made last weekend, and jarred this weekend…
I promise to hold my hand over my mouth the next time I talk to you
Kimchi! I’ve been making kimchi for several years now and love how every batch is unique. For this crock I added burdock, lotus root and dried chiles from a friend’s summer harvest. I also used my new mandolin and I’m happy to say that this time all of my fingertips can still be inked and printed if I do something illegal. The last mandolin I owned was apparently a vampire.
I signed my contract with Sasquatch on January 9th and have since been creating my master list — a long list of all purveyors, farmers, chefs, food and drink artisans, ingredients and more that I want to include in the book. It’s going to be an all-consuming and ongoing process — businesses open, businesses close, and unfortunately there’s been a lot more of the latter lately.
The ethnic market chapter of the book sent me to Anzen Importers on NE MLK across from the convention center last weekend. Before I knew it I had all the necessary ingredients for a big batch of spicy, fermented kimchi. I highly recommend this market. They carry tasty local miso, sushi grade fish, waikame salads, and a lot of nice produce.
February 9th, 2009 at 2:48 pm
You can call me Kim, too
I’m so excited about the book …
February 9th, 2009 at 4:43 pm
Thanks Kim! I may be asking advice from you since you’ve got a book or two under your belt.
February 9th, 2009 at 7:07 pm
Looks great, Kim! Congratulations on the book and your new site!
February 9th, 2009 at 7:08 pm
Oops, I mean Liz! Too many Kims!
February 9th, 2009 at 7:23 pm
Thanks so much Eugenia! And, you can call me whatever you want.
February 9th, 2009 at 10:43 pm
Congratulations, Liz! Can’t wait ’till the book comes out. There are so many food places to discover around Portland; what a great idea!
February 10th, 2009 at 12:23 am
Hi Liz! It’s your new friend and fellow sheet mulching aficionado, Paul. Quite an impressive bit of writing and reviews you’ve done. And I definitely want to try some of that kimchee you made! I had no idea the variety and number of ingredients involved.
February 10th, 2009 at 9:42 am
Thanks Diane! It’s a really fun project and I’m learning so much every day.
Hey Paul! Thanks for looking at my site and blog. That small jar of kimchi — the one in the spicy pickled okra jar — has Wendy’s name on it, the one next to it is for Amanda, and the big one is ours. Next batch will be a lot bigger though and you can definitely have some. I’ve never added lotus or burdock to my kimchi and I’m really liking both — esp. the lotus root.
February 10th, 2009 at 10:10 am
This site needs scratch and sniff.
Nice start, Liz! I look forward to learning more about food and Portland with you.
Anthony
February 10th, 2009 at 10:53 am
Thanks Anton! Scratch and sniff would be amazing here. The kimchi might scare some people off. The weirdest scratch and sniff sticker I ever had was a T-bone. It smelled like pepper and liquid smoke.
Fry me up some…(subliminal)…of your…(message)… doughnuts.
February 11th, 2009 at 9:49 am
Congrats, Liz! One question: What is the item in the photo that looks like a huge rusty nail? ~Angie
February 11th, 2009 at 10:59 am
Thanks Angie! The rusty nail is the burdock root. I used half of it thinly sliced on the mandolin for the kimchi. It’s not pretty but it tastes good.
January 28th, 2010 at 2:43 pm
[...] Findlay Market (where I’m from — Cincinnati, not the market of course) including the spicy kimchi and the beautiful box of culinary salts. Our friend Alice and her family gave us herb-infused olive [...]