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Tutorials: How to make kimchi — How to make sprouts
Are you sure you want to see this?
(yes, it's my fridge)
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The Labeled Lunch: Nov. 18
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- Nori -- crispy salty seaweed
- Asian pear -- my favorite fruit
- Curled parsley -- just picked from our community garden plot
- Sauteed swiss chard & beet greens -- also straight from the garden
- Brown rice & barley -- the staple
- Stir-fried broccoli & sprouts -- sprouts are: lentil, mung bean, radish & clover
- Raw fenugreek sprouts -- something new for me, recommended by May
- Kimchi -- the fiery Korean pickled cabbage, homemade by Jason
- Jiwon's hand -- operating a pair of coconut palmwood chopsticks
