pretty bottles of kombucha… made with mulberry leaf tea brought home from my temple stay in the mountains last fall. hoping my morning drink will fill me with the same sense of calm and awakening that temple did :)
fermentation
in korea, fermented foods were traditionally stored underground when most homes didn't have refrigerators to keep things cold. the below ground temperature was natures refrigerator. now, fermented foods are kept above ground in earthenware jars that keep cool in the heat.
slow food
(our teacher and her niece, a student of korean slow food)...
one of the highlights of the documentary was a trip to gyeongju, the ancient capital of korea, for a lesson on korean fermentation processes. korean cuisine is the epitomy of slow food because its core ingredients are doenjang (soybean paste), gochujang (chili paste), kanjang (soy sauce) and of course kimchi... all are fermented, some for up to five years. the longer it is fermented, the higher quality and richer taste it has.
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