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Farmer's Market -- 8 Oct 2016 (Pumpkin Day, 17th of Grape Harvest, Year 225)
White kimchi, regular kimchi, 2 dozen eggs, ham & cheese croissant, pain du chocolate, magness pears, spy, black twig, and honeycrisp apples, garlic, baby ginger, mushrooms, and a tomato (caprese sandwich!).
I've been eating kkakdugi for breakfast every few days, and wonder if it would be worth the money and effort to try making my own. The recipe I have starts with 5 lbs of daikon radishes, which seems like a lot more than I need at any one time. I did ask the salesguy at No. 1 Sons and he suggested the next time, I could try leaving out the sugar and using a savory broth when I make kabocha porridge, or any of the Korean porridges, since I found it way too sweet. I think I will, at least once.
Also, I asked and the booth that sells the magness pears (which are SUPER tasty, much better than Bartletts or Bosc) will be having their Juliette pears in a few weeks -- I definitely want to buy a bunch of those and can them, because they are amazing!
I've been eating kkakdugi for breakfast every few days, and wonder if it would be worth the money and effort to try making my own. The recipe I have starts with 5 lbs of daikon radishes, which seems like a lot more than I need at any one time. I did ask the salesguy at No. 1 Sons and he suggested the next time, I could try leaving out the sugar and using a savory broth when I make kabocha porridge, or any of the Korean porridges, since I found it way too sweet. I think I will, at least once.
Also, I asked and the booth that sells the magness pears (which are SUPER tasty, much better than Bartletts or Bosc) will be having their Juliette pears in a few weeks -- I definitely want to buy a bunch of those and can them, because they are amazing!