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In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>[contextly_sidebar id=\"z83tTpd5wCRp3bc26Mzog967LOTteGui\"]\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.","status":"publish","parent":0,"modified":1551303407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1826},"headData":{"title":"'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive | KQED","description":"The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132687 https://ww2.kqed.org/bayareabites/?p=132687","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/27/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive/","disqusTitle":"'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive","nprByline":"Jonathan Lambert, NPR Food","path":"/bayareabites/132687/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132687/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive","authors":["byline_bayareabites_132687"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_12046","bayareabites_1499","bayareabites_16272","bayareabites_449","bayareabites_14756"],"featImg":"bayareabites_132728","label":"bayareabites"},"bayareabites_111599":{"type":"posts","id":"bayareabites_111599","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111599","score":null,"sort":[1471889452000]},"guestAuthors":[],"slug":"how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond","title":"How South Korea Uses Kimchi To Connect To The World — And Beyond","publishDate":1471889452,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3\u003c/p>\n\u003cp>Everybody eats, which is what makes food a perfect choice to resolve conflicts and foster connections among nations. The concept is called \"gastrodiplomacy,\" and South Korea is one of its strongest champions.\u003c/p>\n\u003cp>The country is one of the world's best at branding itself through food, using its cuisine as a kind of \"soft power\" to help spread South Korea's influence. And even as the government supports its citizens in opening Korean restaurants around the world, it pays special attention to promoting that most ubiquitous of Korean foods: kimchi.\u003c/p>\n\u003cp>\"The Korean government studied a kind of diplomacy using Korean culture, music and especially Korean food,\" says Byung Hong Park, who is in charge of agriculture, food and rural affairs at the Korean Embassy in Washington, D.C.\u003c/p>\n\u003cp>\"Kimchi is like air in Korea,\" says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the Korean Demilitarized Zone (DMZ), the strip of land that serves as the border between North Korea and South Korea. \"It always has to be in the refrigerator in every house, a big batch.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kimchi is not just cabbage salad — it is essential to the culture of the country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million tons of it is consumed each year. Even the Korean stock market reflects this obsession: The \"Kimchi Index\" tracks when Napa cabbage and the 12 other ingredients — chili, carrots, radishes and anchovies among them — are at their best prices.\u003c/p>\n\u003cp>\"When I was young, my mom used to make 200 heads of cabbage, wintertime Kimjang,\" says YouTube's Korean cooking star, Maangchi.\u003c/p>\n\u003cp>Kimjang, the tradition of making kimchi, brought together entire villages and neighborhoods to turn hundreds of heads of cabbages into a source of food and nutrition for people who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators.\u003c/p>\n\u003cp>The ritual of Kimjang is so vital to the country's identity that UNESCO added the tradition to its \u003ca href=\"http://www.unesco.org/culture/ich/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881\">representative list of the intangible cultural heritage of humanity.\u003c/a> But the tradition is also threatened, as modern life continues to separate families and make fast food more popular than slow, traditional home-cooking.\u003c/p>\n\u003cp>\"It was the time when the women would gather and gossip. There would be matchmaking,\" says Sunhui Chang, who grew up in Incheon, South Korea, but is now chef and owner of the restaurant FuseBox in Oakland, Calif. \"There would be some marriages that came about during the time of kimchi making.\"\u003c/p>\n\u003cp>Hyunjoo remembers the ritual that took place each November in her village: \"You wouldn't greet your neighbors with 'Hi, how are you?' but with 'How many heads of cabbage are you doing?' \"\u003c/p>\n\u003cp>The kimchi-making traveled from house to house through the village. \"One person trimming the ginger, one person cutting the cabbage, one person cutting the radish,\" Hyunjoo says. \"It's very labor intensive. You need the help of others.\"\u003c/p>\n\u003cp>And though Kimjang was a way to bring the community together, Hyunjoo recalls volatile fights between her mother and a neighbor. \"They're yelling at each other,\" she says, \"and a few days later they're sitting next to each other cutting cabbage, joking together, making food together.\"\u003c/p>\n\u003cp>Chang says sharp gender divisions prevailed during Kimjang. \"Men weren't really allowed to be around,\" he says. \"I was always told that if the men started hanging around and touching the kimchi, it would be bad kimchi.\"\u003c/p>\n\u003cfigure id=\"attachment_111601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg\" alt=\"South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.\" width=\"2000\" height=\"1366\" class=\"size-full wp-image-111601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1440x984.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-960x656.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station. \u003ccite>(NASA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kimchi in space\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For decades after the Korean War of the 1950s, the nation barely had enough money to feed itself, let alone enter the space race. It wasn't until 2008 that South Korea chose Soyeon Yi, a woman who had grown up in Gwanju, to be the country's first astronaut. \"When I was a kid, I couldn't even dare to be an astronaut,\" Yi says. \"Korea doesn't even have a space agency!\"\u003c/p>\n\u003cp>The government had worked for nearly a decade to invent Korean space food. Ten essential dishes were created, two of which were kimchi (freeze-dried and canned). It is difficult for Koreans to imagine a day without kimchi, let alone an entire space expedition.\u003c/p>\n\u003cp>\"Having kimchi in space, you are far from your home planet,\" Yi says. \"When you eat your own traditional food, it makes you feel emotionally supported.\"\u003c/p>\n\u003cp>The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. \"After radiation the kimchi became so saggy. [It] looked like it was 100 years old,\" says Yi. \"I cannot say it's a really tasteful kimchi, but still I like it because I can feel my home.\"\u003c/p>\n\u003cp>\u003cstrong>K-Pop/K-Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>K-Pop, the popular Korean music genre, burst onto the scene with its global hit \"Gangnam Style.\"\u003c/p>\n\u003cp>\"We call the Korean food '\u003ca href=\"https://www.youtube.com/watch?v=Qiwtg0zYSWo&feature=youtu.be\">K-Food,'\u003c/a> like 'K-Pop' music,\" says Park of the government-created campaign designed to popularize the country's cuisine.\u003c/p>\n\u003cp>\"The government gave financial support to Korean restaurants in the U.S.,\" says Hyunjoo, who six years ago started a line of kimchi called \"Sinto Gourmet\" in America. \"They want more people outside Korea to eat more Korean food.\"\u003c/p>\n\u003cfigure id=\"attachment_111612\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg\" alt='Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish.' width=\"640\" height=\"640\" class=\"size-full wp-image-111612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish. \u003ccite>(Sihyeong Yu/Courtesy of the Kimchi Bus Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Kimchi Bus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>The \u003ca href=\"https://www.facebook.com/kimchibus/\">Kimchi Bus Project\u003c/a> was launched five years ago by Si-Hyeon Ryu, a chef and writer from South Korea. Ryu, whose travels are supported by the Korean government, has trekked to 32 countries — from the United States to Argentina to Italy — cooking traditional Korean food and spreading his love of kimchi.\u003c/p>\n\u003cp>\"People on the street know just about North and South Korea,\" he says, but not much about Korean cuisine. \"If I explain about kimchi, they will understand about Korea.\"\u003c/p>\n\u003cp>\"The Korean government is very conscious of food culture,\" says Johanna Mendelson Forman, a professor at American University in Washington, D.C., who specializes in gastrodiplomacy. \"The proliferation of Korean restaurants is an extension of that culture. Korea uses that 'kimchi diplomacy' as a way of branding itself.\"\u003c/p>\n\u003cp>Yi describes a night of kimchi diplomacy in space: \"I had a special Korean food night. I made dinner for all other six astronauts on the space station. I still remember one of my Russian colleagues — he tried to tell me it's good. But his face told me ... 'ugh, what the hell it is?' \"\u003c/p>\n\u003cp>\"I think food is not just a thing we eat for living,\" says Yi. \"Food helps us trust each other. In Korea we have a saying: Whoever prepares for you the good meal ... you cannot betray them.\"\u003c/p>\n\u003chr>\n\u003ch3>Kimchi Fried Rice\u003c/h3>\n\u003cp>\u003cem>This recipe comes to us courtesy of Hyunjoo Albrecht of \u003ca href=\"http://www.sintogourmet.com/portfolio_page/kimchi-fried-rice/\">Sinto Gourmet\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_111603\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg\" alt=\"Sinto Gourmet Kimchi Fried Rice\" width=\"600\" height=\"904\" class=\"size-full wp-image-111603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089-400x603.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sinto Gourmet Kimchi Fried Rice \u003ccite>(Hyunjoo Albrecht/Courtesy of Sinto Gourmet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Ingredients (Makes 2 portions)\u003c/h4>\n\u003cp>3 strips bacon, cut into strips about 1/4-inch lengths\u003cbr>1/3 cup yellow onion, chopped\u003cbr>1 cup red Napa cabbage kimchi, drained and chopped with juice saved\u003cbr>2 cups steamed white short-grain rice, chilled in refrigerator\u003cbr>2 tablespoons canola or vegetable oil\u003cbr>Salt and pepper\u003cbr>1/2 tablespoon butter\u003cbr>2 eggs cooked sunny side up (optional)\u003cbr>2 tablespoons green onion, sliced thin (optional)\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>1. Cook bacon in a 12-inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.\u003c/p>\n\u003cp>2. In the same pan with bacon fat in it, add the yellow onion and kimchi. Saute until the onion becomes translucent and kimchi is somewhat sweated out for about 3 to 4 minutes.\u003c/p>\n\u003cp>3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula, then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger kimchi flavor, add kimchi juice a tablespoon at a time as you continue to stir fry.\u003c/p>\n\u003cp>4. Take pan off the heat, add bacon and butter, and mix well\u003c/p>\n\u003cp>6. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.\u003c/p>\n\u003cp>\u003cstrong>IMPORTANT:\u003c/strong> Don't try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The traditional dish is so essential to the nation's culture and identity that the government promotes it globally in an effort to foster understanding and peace among countries.","status":"publish","parent":0,"modified":1471889594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1510},"headData":{"title":"How South Korea Uses Kimchi To Connect To The World — And Beyond | KQED","description":"The traditional dish is so essential to the nation's culture and identity that the government promotes it globally in an effort to foster understanding and peace among countries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111599 http://ww2.kqed.org/bayareabites/?p=111599","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/22/how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond/","disqusTitle":"How South Korea Uses Kimchi To Connect To The World — And Beyond","source":"Asian Food and Drink","sourceUrl":"https://ww2.kqed.org/bayareabites/category/asian-food-and-drink/","nprImageCredit":"Ahn Young-joon","nprByline":"The Kitchen Sisters, NPR Food","nprImageAgency":"AP","nprStoryId":"489805398","nprApiLink":"http://api.npr.org/query?id=489805398&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/22/489805398/how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond?ft=nprml&f=489805398","nprRetrievedStory":"1","nprPubDate":"Mon, 22 Aug 2016 09:02:00 -0400","nprStoryDate":"Mon, 22 Aug 2016 04:36:00 -0400","nprLastModifiedDate":"Mon, 22 Aug 2016 09:02:10 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3?orgId=1&topicId=1053&aggIds=91851784&d=423&p=3&story=489805398&t=progseg&e=490889244&seg=7&ft=nprml&f=489805398","nprAudioM3u":"http://api.npr.org/m3u/1490895650-800120.m3u?orgId=1&topicId=1053&aggIds=91851784&d=423&p=3&story=489805398&t=progseg&e=490889244&seg=7&ft=nprml&f=489805398","path":"/bayareabites/111599/how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3?orgId=1&topicId=1053&aggIds=91851784&d=423&p=3&story=489805398&t=progseg&e=490889244&seg=7&ft=nprml&f=489805398","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160822_me_how_south_korea_uses_kimchi_to_connect_to_the_world_and_beyond.mp3\u003c/p>\n\u003cp>Everybody eats, which is what makes food a perfect choice to resolve conflicts and foster connections among nations. The concept is called \"gastrodiplomacy,\" and South Korea is one of its strongest champions.\u003c/p>\n\u003cp>The country is one of the world's best at branding itself through food, using its cuisine as a kind of \"soft power\" to help spread South Korea's influence. And even as the government supports its citizens in opening Korean restaurants around the world, it pays special attention to promoting that most ubiquitous of Korean foods: kimchi.\u003c/p>\n\u003cp>\"The Korean government studied a kind of diplomacy using Korean culture, music and especially Korean food,\" says Byung Hong Park, who is in charge of agriculture, food and rural affairs at the Korean Embassy in Washington, D.C.\u003c/p>\n\u003cp>\"Kimchi is like air in Korea,\" says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the Korean Demilitarized Zone (DMZ), the strip of land that serves as the border between North Korea and South Korea. \"It always has to be in the refrigerator in every house, a big batch.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kimchi is not just cabbage salad — it is essential to the culture of the country. There are hundreds of different varieties of kimchi in Korea, and about 1.5 million tons of it is consumed each year. Even the Korean stock market reflects this obsession: The \"Kimchi Index\" tracks when Napa cabbage and the 12 other ingredients — chili, carrots, radishes and anchovies among them — are at their best prices.\u003c/p>\n\u003cp>\"When I was young, my mom used to make 200 heads of cabbage, wintertime Kimjang,\" says YouTube's Korean cooking star, Maangchi.\u003c/p>\n\u003cp>Kimjang, the tradition of making kimchi, brought together entire villages and neighborhoods to turn hundreds of heads of cabbages into a source of food and nutrition for people who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators.\u003c/p>\n\u003cp>The ritual of Kimjang is so vital to the country's identity that UNESCO added the tradition to its \u003ca href=\"http://www.unesco.org/culture/ich/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881\">representative list of the intangible cultural heritage of humanity.\u003c/a> But the tradition is also threatened, as modern life continues to separate families and make fast food more popular than slow, traditional home-cooking.\u003c/p>\n\u003cp>\"It was the time when the women would gather and gossip. There would be matchmaking,\" says Sunhui Chang, who grew up in Incheon, South Korea, but is now chef and owner of the restaurant FuseBox in Oakland, Calif. \"There would be some marriages that came about during the time of kimchi making.\"\u003c/p>\n\u003cp>Hyunjoo remembers the ritual that took place each November in her village: \"You wouldn't greet your neighbors with 'Hi, how are you?' but with 'How many heads of cabbage are you doing?' \"\u003c/p>\n\u003cp>The kimchi-making traveled from house to house through the village. \"One person trimming the ginger, one person cutting the cabbage, one person cutting the radish,\" Hyunjoo says. \"It's very labor intensive. You need the help of others.\"\u003c/p>\n\u003cp>And though Kimjang was a way to bring the community together, Hyunjoo recalls volatile fights between her mother and a neighbor. \"They're yelling at each other,\" she says, \"and a few days later they're sitting next to each other cutting cabbage, joking together, making food together.\"\u003c/p>\n\u003cp>Chang says sharp gender divisions prevailed during Kimjang. \"Men weren't really allowed to be around,\" he says. \"I was always told that if the men started hanging around and touching the kimchi, it would be bad kimchi.\"\u003c/p>\n\u003cfigure id=\"attachment_111601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg\" alt=\"South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station.\" width=\"2000\" height=\"1366\" class=\"size-full wp-image-111601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1440x984.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nasaphotokimchi_enl-4b721b7b10470186feb988ca4d0b762ad864f7c1-960x656.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">South Korean astronaut Soyeon Yi, seen here with Russian Federal Space Agency cosmonaut Yuri Malenchenko (middle) and NASA astronaut Peggy Whitson (right), prepared kimchi for her fellow space travelers aboard the International Space Station. \u003ccite>(NASA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kimchi in space\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For decades after the Korean War of the 1950s, the nation barely had enough money to feed itself, let alone enter the space race. It wasn't until 2008 that South Korea chose Soyeon Yi, a woman who had grown up in Gwanju, to be the country's first astronaut. \"When I was a kid, I couldn't even dare to be an astronaut,\" Yi says. \"Korea doesn't even have a space agency!\"\u003c/p>\n\u003cp>The government had worked for nearly a decade to invent Korean space food. Ten essential dishes were created, two of which were kimchi (freeze-dried and canned). It is difficult for Koreans to imagine a day without kimchi, let alone an entire space expedition.\u003c/p>\n\u003cp>\"Having kimchi in space, you are far from your home planet,\" Yi says. \"When you eat your own traditional food, it makes you feel emotionally supported.\"\u003c/p>\n\u003cp>The kimchi, however, had to be radiated to kill all the microorganisms in the probiotic-rich dish. \"After radiation the kimchi became so saggy. [It] looked like it was 100 years old,\" says Yi. \"I cannot say it's a really tasteful kimchi, but still I like it because I can feel my home.\"\u003c/p>\n\u003cp>\u003cstrong>K-Pop/K-Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>K-Pop, the popular Korean music genre, burst onto the scene with its global hit \"Gangnam Style.\"\u003c/p>\n\u003cp>\"We call the Korean food '\u003ca href=\"https://www.youtube.com/watch?v=Qiwtg0zYSWo&feature=youtu.be\">K-Food,'\u003c/a> like 'K-Pop' music,\" says Park of the government-created campaign designed to popularize the country's cuisine.\u003c/p>\n\u003cp>\"The government gave financial support to Korean restaurants in the U.S.,\" says Hyunjoo, who six years ago started a line of kimchi called \"Sinto Gourmet\" in America. \"They want more people outside Korea to eat more Korean food.\"\u003c/p>\n\u003cfigure id=\"attachment_111612\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg\" alt='Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish.' width=\"640\" height=\"640\" class=\"size-full wp-image-111612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchibus_sq-77e4e1bfa8fdd7a324c80418181bd522ed1fa4cb-s700-c85-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Si-Hyeon Ryu, who launched the \"Kimchi Bus Project\" five years ago, has trekked to 34 countries to spread his love of the traditional dish. \u003ccite>(Sihyeong Yu/Courtesy of the Kimchi Bus Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Kimchi Bus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>The \u003ca href=\"https://www.facebook.com/kimchibus/\">Kimchi Bus Project\u003c/a> was launched five years ago by Si-Hyeon Ryu, a chef and writer from South Korea. Ryu, whose travels are supported by the Korean government, has trekked to 32 countries — from the United States to Argentina to Italy — cooking traditional Korean food and spreading his love of kimchi.\u003c/p>\n\u003cp>\"People on the street know just about North and South Korea,\" he says, but not much about Korean cuisine. \"If I explain about kimchi, they will understand about Korea.\"\u003c/p>\n\u003cp>\"The Korean government is very conscious of food culture,\" says Johanna Mendelson Forman, a professor at American University in Washington, D.C., who specializes in gastrodiplomacy. \"The proliferation of Korean restaurants is an extension of that culture. Korea uses that 'kimchi diplomacy' as a way of branding itself.\"\u003c/p>\n\u003cp>Yi describes a night of kimchi diplomacy in space: \"I had a special Korean food night. I made dinner for all other six astronauts on the space station. I still remember one of my Russian colleagues — he tried to tell me it's good. But his face told me ... 'ugh, what the hell it is?' \"\u003c/p>\n\u003cp>\"I think food is not just a thing we eat for living,\" says Yi. \"Food helps us trust each other. In Korea we have a saying: Whoever prepares for you the good meal ... you cannot betray them.\"\u003c/p>\n\u003chr>\n\u003ch3>Kimchi Fried Rice\u003c/h3>\n\u003cp>\u003cem>This recipe comes to us courtesy of Hyunjoo Albrecht of \u003ca href=\"http://www.sintogourmet.com/portfolio_page/kimchi-fried-rice/\">Sinto Gourmet\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_111603\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg\" alt=\"Sinto Gourmet Kimchi Fried Rice\" width=\"600\" height=\"904\" class=\"size-full wp-image-111603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kimchi-fried-rice_enl-99925da70518a0bb88f40589393c288be3044089-400x603.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sinto Gourmet Kimchi Fried Rice \u003ccite>(Hyunjoo Albrecht/Courtesy of Sinto Gourmet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Ingredients (Makes 2 portions)\u003c/h4>\n\u003cp>3 strips bacon, cut into strips about 1/4-inch lengths\u003cbr>1/3 cup yellow onion, chopped\u003cbr>1 cup red Napa cabbage kimchi, drained and chopped with juice saved\u003cbr>2 cups steamed white short-grain rice, chilled in refrigerator\u003cbr>2 tablespoons canola or vegetable oil\u003cbr>Salt and pepper\u003cbr>1/2 tablespoon butter\u003cbr>2 eggs cooked sunny side up (optional)\u003cbr>2 tablespoons green onion, sliced thin (optional)\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>1. Cook bacon in a 12-inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.\u003c/p>\n\u003cp>2. In the same pan with bacon fat in it, add the yellow onion and kimchi. Saute until the onion becomes translucent and kimchi is somewhat sweated out for about 3 to 4 minutes.\u003c/p>\n\u003cp>3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula, then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger kimchi flavor, add kimchi juice a tablespoon at a time as you continue to stir fry.\u003c/p>\n\u003cp>4. Take pan off the heat, add bacon and butter, and mix well\u003c/p>\n\u003cp>6. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.\u003c/p>\n\u003cp>\u003cstrong>IMPORTANT:\u003c/strong> Don't try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111599/how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond","authors":["byline_bayareabites_111599"],"categories":["bayareabites_2998","bayareabites_12"],"tags":["bayareabites_13191","bayareabites_1499","bayareabites_15574","bayareabites_14233","bayareabites_9006"],"featImg":"bayareabites_111600","label":"source_bayareabites_111599"},"bayareabites_78374":{"type":"posts","id":"bayareabites_78374","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78374","score":null,"sort":[1392829447000]},"guestAuthors":[],"slug":"diy-kimchi-easy-to-make-it-your-own","title":"DIY Kimchi: Easy to Make It Your Own","publishDate":1392829447,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>[contextly_sidebar id=\"7n19mZmz5dWRw8ROKPUB2mL0ejcdZF0U\"]\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"DIY Korean kimchi pickles may \u003cem>sound\u003c/em> intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen","status":"publish","parent":0,"modified":1567628779,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1730},"headData":{"title":"DIY Kimchi: Easy to Make It Your Own | KQED","description":"DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78374 http://blogs.kqed.org/bayareabites/?p=78374","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/19/diy-kimchi-easy-to-make-it-your-own/","disqusTitle":"DIY Kimchi: Easy to Make It Your Own","path":"/bayareabites/78374/diy-kimchi-easy-to-make-it-your-own","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78374/diy-kimchi-easy-to-make-it-your-own","authors":["5485"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_16285","bayareabites_1499","bayareabites_14738","bayareabites_8986","bayareabites_16284"],"featImg":"bayareabites_78386","label":"bayareabites"},"bayareabites_59621":{"type":"posts","id":"bayareabites_59621","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59621","score":null,"sort":[1365357154000]},"guestAuthors":[],"slug":"why-you-shouldnt-wrinkle-your-nose-at-fermentation","title":"Why You Shouldn't Wrinkle Your Nose At Fermentation","publishDate":1365357154,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi-1024x576.jpg\" alt=\"Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings. Photo: Chung Sung-Jun/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-59626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings.\u003cbr>Photo: Chung Sung-Jun/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Weekend Edition Sunday\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cp>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.\u003c/p>\n\u003cp>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.\u003c/p>\n\u003cp>They are doing what cooks have always done: fermenting food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's delicious, it's nutritious and it's basically rotten. Fermentation is the hot culinary trend, and as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.","status":"publish","parent":0,"modified":1365357154,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":461},"headData":{"title":"Why You Shouldn't Wrinkle Your Nose At Fermentation | KQED","description":"It's delicious, it's nutritious and it's basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59621 http://blogs.kqed.org/bayareabites/?p=59621","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/07/why-you-shouldnt-wrinkle-your-nose-at-fermentation/","disqusTitle":"Why You Shouldn't Wrinkle Your Nose At Fermentation","nprByline":"Bonny Wolf","nprStoryId":"176463491","nprApiLink":"http://api.npr.org/query?id=176463491&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation?ft=3&f=176463491","nprRetrievedStory":"1","nprPubDate":"Sun, 07 Apr 2013 13:08:00 -0400","nprStoryDate":"Sun, 07 Apr 2013 08:00:00 -0400","nprLastModifiedDate":"Sun, 07 Apr 2013 13:08:08 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3?orgId=1&topicId=1060&ft=3&f=176463491","nprAudioM3u":"http://api.npr.org/m3u/1176482773-7e9833.m3u?orgId=1&topicId=1060&ft=3&f=176463491","path":"/bayareabites/59621/why-you-shouldnt-wrinkle-your-nose-at-fermentation","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3?orgId=1&topicId=1060&ft=3&f=176463491","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi-1024x576.jpg\" alt=\"Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings. Photo: Chung Sung-Jun/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-59626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings.\u003cbr>Photo: Chung Sung-Jun/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Weekend Edition Sunday\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cp>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.\u003c/p>\n\u003cp>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.\u003c/p>\n\u003cp>They are doing what cooks have always done: fermenting food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59621/why-you-shouldnt-wrinkle-your-nose-at-fermentation","authors":["byline_bayareabites_59621"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11511","bayareabites_11510","bayareabites_1499","bayareabites_1585","bayareabites_11512","bayareabites_184","bayareabites_11513","bayareabites_10921"],"featImg":"bayareabites_59622","label":"bayareabites"},"bayareabites_1559":{"type":"posts","id":"bayareabites_1559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1559","score":null,"sort":[1224533825000]},"guestAuthors":[],"slug":"happy-bellys-kimchi-dog","title":"Happy Belly's Kimchi Dog","publishDate":1224533825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ","status":"publish","parent":0,"modified":1224870162,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":541},"headData":{"title":"Happy Belly's Kimchi Dog | KQED","description":"Now that Namu is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, Happy Belly, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1559 http://blogs.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/","disqusTitle":"Happy Belly's Kimchi Dog","path":"/bayareabites/1559/happy-bellys-kimchi-dog","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1559/happy-bellys-kimchi-dog","authors":["5018"],"categories":["bayareabites_2998"],"tags":["bayareabites_1500","bayareabites_1498","bayareabites_1499"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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