Kimchi time!

Nayoon hooked me up with the goods!

thank you thank you thank you thank you thank you!

yum yum yum yum yum yum yum!

I love budgeting.

Most people who know me are wondering who I am and what I did with Lisa.  I know it sounds weird.  And you can bet I wouldn't have said, "I love budgeting" 3 months ago when I likened it to having my hair pulled out while living like an ascetic.  But I've come around to the idea.  Guess it's because I'm just anal and controlling enough that seeing where every penny goes give me a giddy sense of empowerment.

In the past three months, I've paid more on my one remaining credit card than I would have thought possible, and have gone no further into debt.  CC is paying off his last card as well, and when we finish, we'll only owe on the mortgage.

My biggest weakness is dining out (because I LOVE food), but having a set budget for that means we get to eat out once a week, and the anticipation makes it even more special.  And CC has been great about talking me down when I'm weak.  I've also discovered I can make many things I love at home.  I mean, I've always enjoyed cooking, but I just never thought about making my own satay or kimchi or yogurt.  Did I mention empowerment?  It's so cool to realize I can easily make food that would cost $3.69+ a pint at the grocery store for only about $1.50 and a little time.

I was under the mistaken impression I was in control of my money without a budget. I was of the "Budget?  We don't need no stinkin' budget!" school.  Now I've seen the light.  And, while I don't expect this post to convert everyone to budgeting (I'm not a missionary on any level), I just wanted you to know it's working for me.

Making kimchi: Part Two

February 15th - While off work on my snow morning, I finished the kimchi.  At least to the point of letting it sit and ferment more.

To the brined cabbage, I added fresh ginger, garlic and scallions, the Korean red pepper, salt and sugar.

Here's the first jar, filled and capped with a bag of brine.

I filled one quart and one pint with the original kimchi mixture.  To the rest, I added 1 teaspoon of the dried anchovy mix seen in the photo above.  I've eaten kimchi both ways, so I wanted to try making it both ways.  The finished count was 3 quarts total.

 

Pretty, isn't it?  Now I just have to wait 3 to 6 days, depending on how sour I want the taste.

Making kimchi: Part One

February 14th - I love kimchi.  love, Love, LOVE!

I decided to celebrate the day by attempting to make kimchi, that irresistably spicy, tangy, fermented cabbage pickle from Korea.  A few months ago, I discovered a book, The Joy of Pickling by Linda Ziedrich, at the local library, and had to buy it so I could try the recipes.  Naturally, kimchi was the first thing I tried.  A few years ago, my friend Nayoon and her hubby came for a visit, and she brought me Korean red pepper and anchovy powder.  I finally used it.  Thanks, Nayoon!

Here's the Chinese cabbage being chopped.  Two heads, cored and chopped into 2" pieces.

Here's the cabbage packed into the churn Mom loaned me.  Thanks, Mom!

Here's the cabbage with brine, weighted by a plate and a heavy glass.  Now we wait 12 hours for the cabbage to brine and reduce in volume.

Oops!  Almost forgot the daikon radish.  Chopped that and added it to the brining cabbage.  Re-weighted it and covered it with a dishtowel.  Now...back to waiting.  Impatiently, I might add.