Hiking Sorak Mt. was a glorious and extremely challenging experience. At times I thought no way on earth can I go another step and then I did. Yet, for how challenging it was we were able to finnish the various sections faster than the map predicted for us :)
Ultimately the purpose was to look over the places we would be bringing the campers and make final lodging plans and reservations, and we had some great success!
I have to comment on how breathtaking it was to climb and at every turn behold a new sene of wonder and hugeness. The snow and ice had its own hand in creating a whole new kind of hiking experience. The snow gave the landscape beauty and mystery and at the same time had a unique effect on our hiking. I used spiky shoes straps for grip on the snow and was often challenged by the slipperiness of the well packed down snow from the many climbers who proceeded us. Yet, on the way down the mountain i was pleasantly surprised and mostly delighted to find the snow a great moving agent. Me and the other leaders would take to our bums and slide down the steep slopes. At some points I was a little afraid for my life. It didn't take long to build up some good speed and at points stopping took all our energy.
Obviously I made it alive and no worse the wear, but to be honest I was quite soar from the whole trip for a good two days!
Sunday, December 23, 2012
Tuesday, December 11, 2012
Sunday, December 9, 2012
Kimchi
Step 1 - Prepare Cabbage
First cut the cabbage in half and cut away and remove all bad outer leaves/sections as well as the stem if there is any remaining. Next cut the cabbage just one to two inches right down the center from the stem area.
Step 2 - Soak Cabbage
Wash the cabbage and make ready the salt bath. Salt bath consists of water and lots of salt (salt to taste and beyond). Once prepared put cabbage into salt bath and let sit 8-10 hours over night works as well maybe even better because no real waiting is involved. Cabbage is done soaking when it is nice and flexible all the way through and a little slimy feeling.
Step 3 - Wash Cabbage
If making large quantities, the three bucket system works well dunking and rinsing one cabbage at a time through a series of baths and laying it out that the water might drain out. If only interested in making small amounts feel free to be creative. The main idea is to remove the salt from the outside while keeping the flavor inside. The fleshy part of the cabbage should taste pleasantly salty once washed/drained.
Step 4 - Make the Spicy Sauce!
This is a high security portion and ultimately nothing is fixed so make your own concoction and enjoy. For the Kimchi we make the sauce consisted of radish cut in strips, pepper powder, water, vinegar, fermenting/yeasty fish guts, green onions, garlic, salt, onion, various greenery and more pepper powder. Again stir and season to taste whatever that might mean to you. It should taste maybe a little hotter than you would normally eat and have a smell that could clear the room. Unless of course you like the smell.
Step 5 - Sauce the Cabbage
Now take your sauce and generously coat each layer of the cabbage leaves until you have a reddish tent and general mess about the whole thing. Now wrap the longer leaves around and form into a tight ball. Put into an air tight container root side down in order for all the saucy stuff to soak into the whole thing properly. If you make enough the sauce will end up pretty much everywhere so be careful!
Step 5 - Refrigerate the Cabbage
If you desire to make your refrigerator smell like Kimchi, place the container inside it and in eat as desired. Note as well that the longer one waits to devour the delicacy the better it tastes. It is recommended to wait at least three months for a deeper taste. Also note that if you do not wish your refrigerator and all its contents there in to smell and potentially taste of Kimchi it might be best to find a location where you could bury it in a earthen jar. Burry the jar up to the top and no deeper.
Step 6 - Eat the Kimchi
You now have some delicious kimchi to eat as a side dish for breakfast, lunch and dinner :) O yeah, it works well to take sizers and cut the kimchi into smaller sections for more comfortable eating when the time comes. Enjoy!
Pictures to Follow...
First cut the cabbage in half and cut away and remove all bad outer leaves/sections as well as the stem if there is any remaining. Next cut the cabbage just one to two inches right down the center from the stem area.
Step 2 - Soak Cabbage
Wash the cabbage and make ready the salt bath. Salt bath consists of water and lots of salt (salt to taste and beyond). Once prepared put cabbage into salt bath and let sit 8-10 hours over night works as well maybe even better because no real waiting is involved. Cabbage is done soaking when it is nice and flexible all the way through and a little slimy feeling.
Step 3 - Wash Cabbage
If making large quantities, the three bucket system works well dunking and rinsing one cabbage at a time through a series of baths and laying it out that the water might drain out. If only interested in making small amounts feel free to be creative. The main idea is to remove the salt from the outside while keeping the flavor inside. The fleshy part of the cabbage should taste pleasantly salty once washed/drained.
Step 4 - Make the Spicy Sauce!
This is a high security portion and ultimately nothing is fixed so make your own concoction and enjoy. For the Kimchi we make the sauce consisted of radish cut in strips, pepper powder, water, vinegar, fermenting/yeasty fish guts, green onions, garlic, salt, onion, various greenery and more pepper powder. Again stir and season to taste whatever that might mean to you. It should taste maybe a little hotter than you would normally eat and have a smell that could clear the room. Unless of course you like the smell.
Step 5 - Sauce the Cabbage
Now take your sauce and generously coat each layer of the cabbage leaves until you have a reddish tent and general mess about the whole thing. Now wrap the longer leaves around and form into a tight ball. Put into an air tight container root side down in order for all the saucy stuff to soak into the whole thing properly. If you make enough the sauce will end up pretty much everywhere so be careful!
Step 5 - Refrigerate the Cabbage
If you desire to make your refrigerator smell like Kimchi, place the container inside it and in eat as desired. Note as well that the longer one waits to devour the delicacy the better it tastes. It is recommended to wait at least three months for a deeper taste. Also note that if you do not wish your refrigerator and all its contents there in to smell and potentially taste of Kimchi it might be best to find a location where you could bury it in a earthen jar. Burry the jar up to the top and no deeper.
Step 6 - Eat the Kimchi
You now have some delicious kimchi to eat as a side dish for breakfast, lunch and dinner :) O yeah, it works well to take sizers and cut the kimchi into smaller sections for more comfortable eating when the time comes. Enjoy!
Pictures to Follow...
Monday, December 3, 2012
I have a Working Phone
Just this afternoon, my co-worker Daeboum helped me to complete the process of making a bank account and getting my cell phone service up and running!
here is my phone that just ran out of batteries!
On the way back from Techno Mart where we did our business we stopped by a food stand and purchased some warm pancake type things and they were uber good. They were cooked fresh right in front of us and i asked if it was normal to make them fresh even though they had some ready on the side and learned that the lady who was cooking them was making sure they would be fresh for me! that was nice and they were good :)
here is my phone that just ran out of batteries!
On the way back from Techno Mart where we did our business we stopped by a food stand and purchased some warm pancake type things and they were uber good. They were cooked fresh right in front of us and i asked if it was normal to make them fresh even though they had some ready on the side and learned that the lady who was cooking them was making sure they would be fresh for me! that was nice and they were good :)
Subscribe to:
Posts (Atom)