'tis the season...for kimchi making. carnage everywhere - shreds of cabbage, red pepper like a boss, and a lingering anticipation of the impending fermentation.
and a new scent for the season..."eun haeng". i learned some korean this week - a survival phrase. "eun haeng smells bad" (be thankful that i can't transmit smell via the internet). another fermented delicacy! it seems that the worse something smells, the better it is for your health. although, as a student explained, it is also poisonous if you eat too much. wonderful. people take these seeds from ginkgo trees, ferment them, and allow the scent to permeate the entire neighborhood (and our school). as wikipedia so delightfully describes (for your convenience, i have highlighted my favorite parts),
"When eaten in large quantities or over a long period, especially by children the gametophyte (meat) of the seed can cause poisoning by MPN (4'-O-methylpyridoxine). MPN is heat stable and not destroyed by cooking. Studies have demonstrated that convulsions caused by MPN can be prevented or terminated with pyridoxine.
Some people are sensitive to the chemicals in the sarcotesta, the
outer fleshy coating. These people should handle the seeds with care
when preparing the seeds for consumption, wearing disposable gloves. The
symptoms are allergic contact dermatitis or blisters similar to that caused by contact with poison ivy. However, seeds with the fleshy coating removed are mostly safe to handle."[lovely, lovely leaves. evil, evil seeds.]
AWESOME! something so dangerous MUST be delicious. it's like bungee jumping for your digestive system!
