Eat Real Festival 2010

Tammy Quackenbush of KoreafornianCooking.com and ZenKimchi Food Journal reports on Korean cuisine's big presence at the Eat Real Festival in Oakland, Calif., Aug. 27-29, 2010. Featured in the video are pulled-noodle-making by Ark Restaurant chef Gordon Xiao, kimchi-making by Master Food Preserver Delilah Snell of Project Small and brief introductions to Korean food vendors Seoul on Wheels, MoGo BBQ and Namu.

For more information about the making of this video, go to http://www.koreaforniancooking.com/2010/09/behind-scenes-eat-real-festival-20...

Category:

Howto & Style

Tags:

• Eat Real Festival
• Korean cuisine
• kimchi
• Seoul on Wheels
• MoGo BBQ
• taco truck
• food truck
• Korean taco
• Namu
• pulled noodle
• Gordon Xiao
• Delilah Snell
• Project Small
• fermented food

[MikeOfKorea]

Kimchi doesn't go bad, does it!  LOL

[Tamar1973]

@MikeOfKorea Not really. If you brine it properly, keep it stored in a sealed jar and put in the refrigerator, it shouldn't go bad in the sense of making one sick but it will get more and more sour. Once it gets overtly sour, some might mistake that for going bad, though if they aren't used to it.

[bowulf]

Those chefs put us amateurs (at least me) to shame... 

[Tamar1973]

@bowulf Practice makes perfect. They get lots more practice than those of us who do something else as a day job.

[Daikamaitachi]

...Kimchi more than a few months old I think would be safe if you keep it stored properly in an air tight container, else I've been really gambling a lot.

[Tamar1973]

@Daikamaitachi Yep. Refrigeration does slow down the process, too.

[Tamar1973]

@bundangbear You want to go somewhere with no foodie culture, I'll take you to Billings, MT the next time I have to go back there.

[Tamar1973]

@bundangbear No, it didn't. I can't imagine the average Bay Area types being willing to experiment with fermenting raw, salty shrimp or oysters. LOL! As Delilah told me off camera, some of this is baby steps.

[Horus515]

Hopefully one day our world will be SO peaceful, that all minor disagreements will center around such things as what is best to do with older kimchi. LOL. Great vid.

[bundangbear]

Tell me, that "Napa Cabbage kimchi" Delilah Snell was making, did it have shrimp or fish paste in it? I see that "Napa Kimchi" at the chain stores, and NONE of it has fish paste in it; hence, would go bad too soon. As there are 300 kids of kimchi, that napa stuff is "real" kimchi," but not the common mainstream "Kimchi" of Korea, which any ajumma would laugh at throwing away anytime too soon.

[bundangbear]

Oh wow the one thing I really hate about far Northern NY is the absence of foodie culture. This vid really demonstrates the immensity and variety of foodie culture in the foodie capital USA. I'm in Burlington, VT for the week, and I see a burgeoning foodie culture here. I just had Korean tacos!

[ErikjStudios]

I HATE being in deep Kimchi!