Season Three, Winter 2007-2008

Kimchee is a fermented cabbage that is eaten with most meals in Korea. Preserving the cabbage in salt kills off the bad bacteria, while promoting the growth of healthy bacteria, creating a crunchy vegetable in the depths of Winter. Kimchee aids digestion, provides B Vitamins, and offers a nice pungent flavor to meals. This is not the traditional method of making kimchee, but an easy introduction.

Pancakes are a fun Korean dish to make. Ours are made with acorn squash for texture, and black sesame seeds for fun. Simply dip them in a seasoned soy sauce and enjoy.

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Bibimbop is a dish that many Korean families eat for dinner. Different vegetables are served with meat, rice, and an egg, which is served with a spicy red sauce. Our version includes some Winter vegetables lightly seasoned and garnished. Cosmologically, the dish introduces colors representing all of the cardinal directions, bringing balance to the meal.

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