This post shares another recipe from my book that empowers you to be able to transform seasonal harvests in an extremely nourishing format that can be preserved for the long term
Great article! New follower here. Came for the sandor quote and stayed for the miso. Speaking of microbes, I’ve just begun Helminthic therapy. I’ve introduced Necator Americanus hookworms (just 5) to my body and they’re somewhere at the moment between my lungs and intestines where they’ll settle in for the long ride, a few months I hope if I’m careful with my food choices (who would have thought that the tropics is filled with so many anti worm foods, isn’t nature f’king cool?). Lots of scientific papers on it and Ted talks etc.
although I sometimes feel to lazy to read your long articles in one shot, when I do, I am rewarded with the talent of one of the best spiritual food writers of our era: You.
I know you work hard on everything you do and wanted to let you know it’s greatly appreciated!
I wish I could write as well and as passionately as you about food and it’s implications beyond the physical for humanity.
You are doing your part and more, in building this future we all crave.
Your comment brought a big smile to my face and joy to my heart. :)
I am humbled by your kind words and grateful that what I share resonates and that the message is understood fully and received by good people such as you.
I am honored to walk this path along side you sister.
Thanks, Gavin. Not sure if you mentioned it, but everyone should be aware that the fermented pastes need to be added after the stove is off b/c you don't want to pasteurize the living probiotic bacteria. It's crazy yoghurt is sold with sugars and with most of the fat taken out, pasteurized, defeating the purpose.
When I grew up in Seoul, we had huge earthen jars, sometimes buried in the ground with kimchee, denjang, kkochujang, anchovy paste, etc.
With more and more people becoming self-sufficient, fermented pastes and fermented foods in general will become bigger with all that extra food from our gardens.
Thank you for mentioning that, I will add the suggestion about not boiling the miso paste to the post above when I have a chance.
I had not thought of the fact that some reading this may be new to miso and end up boiling the paste (destroying all the beneficial organisms in it). I like to use our raw miso paste in salad dressings or as an ingredient in a dip for tempura etc to take full advantage of the probiotic benefits as I sometimes wonder how much beneficial bacteria can really survive in the hot temperature of a typical soup broth (even after it is removed from the stove) but then again bacteria survive in extreme environments on Earth (and beyond) so who knows :)
OoooOO your description of buried crocks filled with kimchi is making my mouth water!
I love Korean food so much as the style of the flavors involved are my favorites. Considering your intimate knowledge of Korean food I would really appreciate if you could offer any suggestions for how I might use our first batch of homemade Doenjang to make a vegetarian Doenjang-jjigae. What veggies would you suggest Korean style fermented bean stew?
Yeah, Korean food has soul for sure! Thai and Vietnamese are pretty good too, in a more delicate way with the herbs and spices. I love Indian food also, but try to avoid the oil frying.
I like squash, radish, green onions (another food to put after the stove is off, lemons also), enoki or miitake mushrooms (dried shiitake is good, but I prefer this more with miso soup), Korean or Napa cabbage (btw, Napa cabbage is slightly different but no one mentions this), soybean or mung bean sprouts, Korean peppers, garlic, clams or mussels, and old kimchi in jjigae. Whenever kimchi gets too old, we dump it into jjigae or in bokumbap - fried rice, or mung bean pancakes, but again, I'd rather not fry foods. This is another instance where you're denaturing the probiotics by overcooking it, but since it's too old anyways, it's sort of appropriate since your taste buds determine when the fermentation is at its peak and when the balance of pro and antibiotics is off. Oh, I prefer not eating tofu, noodles, powders, and other low chi foods that have a long shelf life.
Great article! New follower here. Came for the sandor quote and stayed for the miso. Speaking of microbes, I’ve just begun Helminthic therapy. I’ve introduced Necator Americanus hookworms (just 5) to my body and they’re somewhere at the moment between my lungs and intestines where they’ll settle in for the long ride, a few months I hope if I’m careful with my food choices (who would have thought that the tropics is filled with so many anti worm foods, isn’t nature f’king cool?). Lots of scientific papers on it and Ted talks etc.
Wow. WOW.
Okay, I WILL put your book at the top of my WISH LIST!! Coming Soon, in ... May, I will say.
Wonderful, wonderful, so many wonderful things. ^_^
Thank you!!! xo
Let me concur with AI, you're a treasure and it's important work that you're doing nourishing our knowledge base and connection to our food.
Dear Gavin,
although I sometimes feel to lazy to read your long articles in one shot, when I do, I am rewarded with the talent of one of the best spiritual food writers of our era: You.
I know you work hard on everything you do and wanted to let you know it’s greatly appreciated!
I wish I could write as well and as passionately as you about food and it’s implications beyond the physical for humanity.
You are doing your part and more, in building this future we all crave.
Much love brother,
Alain
Hey Alain!
Your comment brought a big smile to my face and joy to my heart. :)
I am humbled by your kind words and grateful that what I share resonates and that the message is understood fully and received by good people such as you.
I am honored to walk this path along side you sister.
with much love from your 'neighbor' in Ontario,
-Gavin
Thanks, Gavin. Not sure if you mentioned it, but everyone should be aware that the fermented pastes need to be added after the stove is off b/c you don't want to pasteurize the living probiotic bacteria. It's crazy yoghurt is sold with sugars and with most of the fat taken out, pasteurized, defeating the purpose.
When I grew up in Seoul, we had huge earthen jars, sometimes buried in the ground with kimchee, denjang, kkochujang, anchovy paste, etc.
With more and more people becoming self-sufficient, fermented pastes and fermented foods in general will become bigger with all that extra food from our gardens.
Thank you for mentioning that, I will add the suggestion about not boiling the miso paste to the post above when I have a chance.
I had not thought of the fact that some reading this may be new to miso and end up boiling the paste (destroying all the beneficial organisms in it). I like to use our raw miso paste in salad dressings or as an ingredient in a dip for tempura etc to take full advantage of the probiotic benefits as I sometimes wonder how much beneficial bacteria can really survive in the hot temperature of a typical soup broth (even after it is removed from the stove) but then again bacteria survive in extreme environments on Earth (and beyond) so who knows :)
OoooOO your description of buried crocks filled with kimchi is making my mouth water!
I love Korean food so much as the style of the flavors involved are my favorites. Considering your intimate knowledge of Korean food I would really appreciate if you could offer any suggestions for how I might use our first batch of homemade Doenjang to make a vegetarian Doenjang-jjigae. What veggies would you suggest Korean style fermented bean stew?
Thank you for the thoughtful comment :)
Yeah, Korean food has soul for sure! Thai and Vietnamese are pretty good too, in a more delicate way with the herbs and spices. I love Indian food also, but try to avoid the oil frying.
I like squash, radish, green onions (another food to put after the stove is off, lemons also), enoki or miitake mushrooms (dried shiitake is good, but I prefer this more with miso soup), Korean or Napa cabbage (btw, Napa cabbage is slightly different but no one mentions this), soybean or mung bean sprouts, Korean peppers, garlic, clams or mussels, and old kimchi in jjigae. Whenever kimchi gets too old, we dump it into jjigae or in bokumbap - fried rice, or mung bean pancakes, but again, I'd rather not fry foods. This is another instance where you're denaturing the probiotics by overcooking it, but since it's too old anyways, it's sort of appropriate since your taste buds determine when the fermentation is at its peak and when the balance of pro and antibiotics is off. Oh, I prefer not eating tofu, noodles, powders, and other low chi foods that have a long shelf life.