Dearie me. I was once more beset by cabbages.
Multiple heads of the green stuff were inhabiting my kitchen and wearing a look that said if I didn’t do something soon, their mate turnip would show up and then there’d be real trouble. This time, however, I would take charge of the situation. Nothing like a bit of fermentation to show those brassicas just who was boss. Yes indeed, the time had come to make kimchi.
Kimchi a la Spud
So, have you ever felt oppressed by vegetables?
Don’t laugh (well, maybe just a chuckle then…).
A few years ago, I signed up for weekly deliveries of organic veg. Great idea. A selection of in-season fruit and veg delivered to the door, locally sourced where possible. Fresh, good quality kitchen materials always on hand. What’s not to love about that?
So, week-in-week-out, the veg arrived on cue and I lunched and dined on the spoils and even made the occasional jar of pickle. Happy days. Sometimes, though, I would struggle to get through my weekly vegetable quota and, if I forgot to cancel subsequent deliveries in time, a certain degree of vegetable stock-piling would ensue. I would always attempt to work through the little vegetable mountain as best I could, given my deep-seated abhorrence of food waste. There were times, though, when it would get the better of me and I would soon start to feel oppressed by its continued presence. The ringleaders of this vegetable-led oppression were cabbage and his buddy turnip.
The Chief Oppressors
That’s what I said out loud, and to nobody in particular, as I was finishing this morning’s piece of toasted rye bread. It was the taste of caraway seeds that seemed to be the source of my particular enjoyment of said piece of toast (and the second one which quickly followed it!).
I somehow get the feeling, though, that caraway seeds are not front and centre in many peoples spice racks (am I wrong?). It’s undoubtedly an ancient spice, likely to have been used in the Stone Age, certainly used by the ancient Egyptians, and quite fashionable in Elizabethan and, later, in Victorian times. It’s also pretty popular in traditional German and Eastern European fare, but not really featured much around these parts, guv (except, perhaps, in the odd bit of rye bread from your local Eastern European shop).
Could it be that it has just fallen out of flavour? (sorry, just couldn’t resist that one…!)