Culinary Adventures with Camilla

Here we are at Day Three of the #7Days7ColorsChallenge! You can read more about it:  here . Today is brought to you by the color yellow. Yellow is my older son's favorite color, so we eat a lot of yellow foods. Ever since he was small, if I served stuffed bell peppers, I might have used green or red or orange. He had to have the yellow one! Earlier this summer I saw a baby pineapple from Melissa's at our local grocery store. Naturally, I bought it. It was adorable and delicious. Here are a few recipes from the blog that were yellow... Cavendish Cream Pie Egg Salad with Anchovy Toast Polenta-Stuffed Peppers Pickled Golden Cauliflower A friend recently commented that I pickle a lot of things. I guess that's true. I love the pop of flavor that pickles add to my plate. I recently posted about Pickled Pumpkin and Pickled Beans . Pickled Radishes and Pickled Blueberries   are some of my favorites. I've even Pickled Shrimp !  When a friend gave...

Gimjang  is the traditional process of preparing kimchi. This is not that. I'm pretty sure actual Koreans wouldn't consider this kimchi either. But, it's similar to what I buy in the refrigerated section at Whole Foods...and they call that kimchi. So, I'll do the same! There's a Korean saying:  "There are as many types of gimchi as there are holes in the ground." Reason being that that's how gimchi/kimchi is traditionally made. A friend who lived in Korea for many years informed me that traditional kimchi is made in fall, left in kimchi pots in the ground for several months during winter, to ferment naturally. Although most Koreans now, she wrote, have special "kimchi refrigerators" - sort of like wine fridges - that keep the kimchi at the right temperature until it's ready in spring. Wow. I want one of those! So, my version of fermented cabbage may be the furthest possible process from authentic  gimjang , but it tastes great a...