Originally Posted by
gaobest
I’m so happy to see this post. I had been concerned with an apparent absence. Yay.
I do feel inspiration to try to ferment ala bancha. I love Korean food.
Our kitchen was a virtual no-go area for about a month thanks to intrusive and constant harassment by a next door neighbour. After a very serious incident - in the aftermath of which her house became the set of CSI London for a day - she’s been taken away (again - 4th time now). All has been quiet and we’ve been attempting to recover. Each season of this sordid saga (which began in Easter last year) has been worse than the last.
Would love to get hold of Gosari (fernbrake), that’s my favourite kind of non-kimchi bancha.
Will have to figure out where to get more young turnips. The season is short (now until July) and we’ve nearly finished our first batch.