Special Sauce - John's Kimchi's Special Paste

So my first day at the farmers market starts on May 3, 2017. I decided today was the day I started to craft my kimchi in anticipation for the upcoming markets. First and foremost, and the most critical aspect of crafting John's Kimchi is its paste, and it is somewhat labor-intensive, but I would like to invite you all to follow me on the journey: 

 Peeled garlic all day long

Peeled garlic all day long

 Chunks and chunks of ginger :) 

Chunks and chunks of ginger :) 

 Seemingly, a mountain of onions 

Seemingly, a mountain of onions 

 A million pounds of fish sauce

A million pounds of fish sauce

 Unfortunately, I had to recruit the assistance of little, baby fermented shrimps :(. You can still see their little eyes staring at you, but its too late to say I'm sorry 

Unfortunately, I had to recruit the assistance of little, baby fermented shrimps :(. You can still see their little eyes staring at you, but its too late to say I'm sorry 

 John's Kimchi base, comprising of water, sugar and flour. Many of my customers enquire as to why I use flour and sugar in my paste, and I make something up such as: well, the flour and the sugar, with the assistance of the bacterias inherent in the vegetables, helps to break everything down in order to produce lactic and acidic acid that contributes to the tangy and tart nature of John's Kimchi

John's Kimchi base, comprising of water, sugar and flour. Many of my customers enquire as to why I use flour and sugar in my paste, and I make something up such as: well, the flour and the sugar, with the assistance of the bacterias inherent in the vegetables, helps to break everything down in order to produce lactic and acidic acid that contributes to the tangy and tart nature of John's Kimchi

 The union of parts - this is the most crucial step, because I always want to puree and blend everything down to its individual molecule, so that you don't accidentally bite into a whole garlic glove and such 

The union of parts - this is the most crucial step, because I always want to puree and blend everything down to its individual molecule, so that you don't accidentally bite into a whole garlic glove and such 

 A towering amount of Korean pepper flakes. Many of my customers ask me what differentiates my product from the kimchi that is readily available on Asian market shelves, and I just simple answer: Korean pepper flakes. There is a process of cultivating, curing and processing of Korean peppers in order to bring it to its processed form. The whole process imparts upon the peppers a rounder, earthier tone, with a hint of sweetness on the tonsils at the very end of consumption. This is not something that you can purchase in bulk for cheap at your local wholesales markets

A towering amount of Korean pepper flakes. Many of my customers ask me what differentiates my product from the kimchi that is readily available on Asian market shelves, and I just simple answer: Korean pepper flakes. There is a process of cultivating, curing and processing of Korean peppers in order to bring it to its processed form. The whole process imparts upon the peppers a rounder, earthier tone, with a hint of sweetness on the tonsils at the very end of consumption. This is not something that you can purchase in bulk for cheap at your local wholesales markets

 The finished product 

The finished product 

It is an absolutely amazing feeling to be back to working for myself again. I can control the quality, and the decisions that goes into growing my business. And I love taking out the time necessary to craft the most delicious kimchi available, in the whole entire universe. 

Please stay tuned to more upcoming progress reports. 

-The Kimchi Whisperer-