Hawaiian · IV The Method
Kim Chee — Korean-Hawaiian Fermented Vegetables
I
Origin
Korean-Hawaiian
II
Description
Won bok (napa cabbage) is salted, drained, then mixed with Korean chili flakes (gochugaru), garlic, ginger, fish sauce, and sugar. The mixture is packed into jars and fermented at room temperature for one to seven days. Hawaiian kim chee is generally fermented shorter than Korean kimchi, producing a milder, fresher flavour.
III
The Thread
—The fermentation connects to the Pacific fermentation tradition: Taiwanese millet wine, Hawaiian poi, Māori rēwena paraoa. Controlled microbial transformation.
—The fermentation connects to the Pacific fermentation tradition: Taiwanese millet wine, Hawaiian poi, Māori rēwena paraoa. Controlled microbial transformation.
IV
Flavour Context
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Pillars V — VII
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