Friday, January 13, 2012


For a significant portion of the people 2012 has begun on the sour side, with the terrible feeling of being bloated like a red lion fish because of the obligatory end of year orgies of gluttony which they have taken part in lately and which would make any Medieval banquet look pale in comparison, with a hypish January detox to rejuvenate their agonizing liver as well as to illusionally loose all the weight they have accumulated during the festivities and with a drastically tight budget or a bank account in the red as they have irresponsably satiated their appetite for consumerism by living way over their means...
In my case, it has started on a positive note. No need to take desperate decisions to rectify bad past actions or repare what has been annihilated by careless bingeing and money spending. I have continued to lead a healthy lifestyle and to keep my feet on the ground for, in my opinion, excess is quite pointless and makes us even more miserable once the deed has been perpetuated.
“What, then, is the true Gospel of consistency? Change. Who is the really consistent man? The man who changes. Since change is the law of his being, he cannot be consistent if he stick in a rut.”
- Mark Twain
Even if I am a dreamer by nature, I perpetually make sure to be grounded, not to lose touch with reality and to be conscious of my limits. I am not against changes, foolishness or risk taking in homeophathic dosage provided that they are free of consequences, ugly repercussions and nasty surprises. Hence, meaningless resolutions, getting back on track and frenzied dieting are not for me. Equilibrium is my middle name and this is the reason why I am capable of keeping my head out of the water even in difficult periods when the line between comfort and precariousness is incredibly thin or blurry and that a little nothing can plunge you into danger.
"You've been flying so high you don't know
That you're blind to the writin' on the wall
But some day you'll look down
And you'll find you've got no place to fall
When the bright lights're gone you'll be standing alone
Forsaken in the naked light of day
Then you'll know that it's all over but the dying
And you've still got the devil to pay [...]"
- Lyrics taken from Johnny Cash's song "Devil To Pay"
Over the years, I have learnt to become careful and not to gamble with my physical and psychological wellness or to mess with pecuniary matters and not tempt the devil in any way as he never grants long leases and on top of that the uncanny bastard always wants his cash back, with interest.

I have had to go through so many storms for the last 8 years, to sail my boat during multiple tempests and have survived them thanks to my determination, clarity of thought and quest for harmony, so I really don't want to destroy my hardly-earned semi-stability and security. Consistency rules my life, yet in a progressive and non rigid way.
"All work and no play makes Jack a dull boy,
All play and no work makes Jack a mere toy."
- Maria Edgeworth, Harry and Lucy Concluded
But don't be fooled by my seemingly angelic existence. Be reassured, I am far from being flawless. Like all of you, a small sprinkle of sin doesn't represent a menace to me as long as it is not out of control. Our existence would be boring without transgression, but I also believe that too much of a good thing is not a good thing either. There are borders not to surpass and the same applies to holiness. You have to strike a balance between virtuousness and vice, and be wise, otherwise both behavior patterns become extremely deletarious and can lead us to our ruin.

You see, sometimes I love pigging out, but I don't do that on a daily basis. For example, during the week, my meals are very hearty, light, modest and meatless. I sustain myself on kilos of cereals, pulses and vegetables. Then, when the weekend arrives I cook and eat all the fatty, rich and "expensive" ingredients that never make it to my table from Monday morning to Friday lunch time. Cheese, cream, butter, bread, wine, meat and fish reappear on my plate. Shamelessly and with the biggest of pleasures, I allow myself to splurge on those goods as my body as well as soul need them and only quality produces are allowed in my house.

In this manner, debt, crazy fasting and yo-yo effects are words which don't exist in my vocabulary, so o
nce the holidays are over, I don't need to adopt a different attitude in order to heal the wounds of my irresponsability. I mean, how can one have fun and enjoy something when your stomach and system are crying for help, you are throwing precious cash out of the window and you know that afterward you'll have to pay for the broken pots?!

y fridge is perpetually filled with an assortment of seasonal greens which represent the base of my alimentation. Actually, most of the dishes I prepare are composed of at least two or three legumes. I really want to have choice and be able to improvise original meals without problem or having to run out to buy what's missing. Variety is very important. For example, during the winter, I generally stock up on fresh and regional produces such as carrots, potatoes, white cabbage, white radish, fennel, Brussel sprouts, root celery, leek, beets, pumpkin, cauliflower, kohlrabi, etc... As you can see, this wonderful selection enables me not to plan my dinners in advance or be limited and give me enough scope for using my imagination
as well as creativity.

Last week, P. came back home with three mammoth white radishes. He had come across them while buying our weekly groceries at the supermarket and was convinced that they might interest me. How thoughtful of him. Of course, thousands of ideas immediately flowed through my head. One in particular captivated my attention: I could put together some "Kimchi". After all, Koreans make that condiment with daikon, so why shouldn't I try developping my own version?

A few seconds later, I was surfing the net in search of tips and technical advice. Once I had gathered all the information I needed, I rushed straight to my kitchen and got crackling. Being a "pro" when it comes to inventing formulas, I wrote down my recipe as I went along.
"Aside from the war itself, there were two aspects of Korea, both olfactory, which kept the country from seeming to be an Eden, at least to Americans and Europeans. One was the ubiquitous buffalo-pulled “honey wagon,” in which the frugal peasants collected their own excrement for spreading on their fields, and which possessed a smell so deep, pungent and penetrating that it could literally stupefy a Westerner. The other was the national vegetable dish of the Koreans, a fermented collection of cabbage, garlic, peppers, turnips and other matter known as kimchi, which when encountered, for example, on the breath of a lovely Korean girl, generally had so devastating an effect on a Western soldier that his interest in her vanished and his libido sank without a trace. Korean mothers doubtless could thank kimchi for preserving the virtue of many of their daughters in a land overrun by foreign soldiers."
- Excerpt from "Korea: The First War We Lost" by Bevin Alexander
This banchan (side dish) is a kind of lacto-fermented pickle that comes from Korea and matures in big earthenware jars. The earliest reference to "Kimchi" is 2600 to 3000 years old and the first written evidence can be found in a Chinese poetry book (Shi-Jing) that dates back to the Western Zhou period (1046–771 BC). This speciality is made with various vegetables and exists in, at least, a hundred variations (less salty and hot, no brined seafood added, more watery, marinading in a thickish sauce, etc...) depending on seasonality (spring and summer "Kimchi" is designed for short-term use and does not have a long shelf life in comparison to autumn and winter "Kimchi" which is stored and is meant to last over the long winter months), regionality, availability and each family's personal formula or likings. However, the most popular one is definitely "Baek Kimchi" or Napa Cabbage "Kimchi" which encloses radish, green onions (scallions) or cucumber.

"Kimchi" is not only employed as a relish. In point of fact, it is also a main component of certain popular courses such as soups, stews and fried-rices. Since the prime spice that is employed in its fabrication is red chilli, a New World vegetable that was introduced to Korea from Japan after the Japanese Invasions (1592-1598), the ancestral form of "Kimchi" was exclusively concocted with cabbage and beef stock. It is only during the 12th century that other seasonings were included in the preparation, thus adding sweet and sour flavors and white and orange colors to that delicacy. This is how we know it nowadays.

Pretty much like its occidental cousin the sauerkraut, "Kimchi" is probiotic and is beneficial for the health as it contains dietary fibers, is low in calories and highly nutritional. It is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, lactic acid bacterias (among those lactobacillus kimchii). Apparently, on serving provides over 50% of the daily recommended amount of vitamin C and carotene. In addition, it aids digestion and reduces cancer growth, so it is no wonder that it is considered to be one of the world's wholesomest foods, according to Health magazine (ranks in the top 5).

Besides representing a real plus for one's well-being, this natural medicine offers an undeniable culinary interest and that is the reason why I have been buying it since my early twenties. Yet, albeit being a homemade grub guru, I never trusted myself enough to produce mine. Anyway, as I have grown older and I am a more accomplished cook I decided to remediate to that situation.

The "Ggaktugi" or "Daikon Kimchi" I have created might not be 100% traditional and might make conservative folks or dogmatic chefs out there cringe, nevertheless it tastes wonderful and I believe that it is not too different from the original. I don't want to pretend that it is the "real thing" and that I have full knowledge of the cuisine of this part of the world, but nonetheless I trust my experienced tastebuds, instincts and my inclination to sense if a dish has an authentic touch or not...

The standard method  is applied to the recipe, however serveral elements of the marinade are not conform to The land Of The Morning Calm's standards. "Kochukaru" is replaced by Turkish chilli flakes and paprika powder and the salted shrimps ("Saewoo Jjut") by Thai shrimp paste, nonetheless, it is just like the true stuff.

My "Daikon Kimchi" is intensely aromatic and pungent, exhaliratingly gingery, powerfully garlicky, soothingly sweet, slightly fishy, mildly hot and the fresh radish crunches delightfully under the teeth. This is definitely the ultimate accompaniment to eggs, grilled meat or fish, potatoes, rice, noodles, soup or sandwich!

Kimchi 1 copy copy bis

~ Daikon Kimchi ~
Recipe by Rosa Mayland, January 2012.

Makes about 2 cups kimchi.

Ingredients For The "Salting":
2 Cups Daikon (white raddish), peeled and cut into not too thin matchsticks or chunks
1/2 Tbs Sea salt
1 Tbs Castor sugar
Ingredients For The "Marinade":
3 Cloves Garlic, chopped
2 1/2 Tbs Ginger, chopped
1 Tbs Sweet Paprika
1/3 Tsp Shrimp paste
1/8 Cup + 1 Tsp Castor sugar
1/8 Cup Fish sauce
1 1/2 Tbs Sweet soy sauce

Method For The "Salting":
1. In a bowl, toss the chunks of daikon with the salt and sugar.
2. Let sit for about 2 hours.
3. Drain well.

Snow 1 2 bis

Method For The "Marinade":
4. In a mortar, crush the garlic, ginger, chilli flakes, paprika, shrimp paste together with the sugar until you obtain a thickish paste.
5. Add this paste, the fish sauce and the soy sauce to the drained daikon. Mix well.
6. Fill an airtight container with the kimchi and place in a brown paper sack (or otherwise shield from light) and let it stand/ferment at room temperature for 30 hours.
7. Serve right away or refrigerate.

Normally, Koreans make their kimchi with the kochukaru (sweet chilli powder), but as I had none at hand, I decided to replace it with the Kirmizi Biber (sweet chilli flakes from Turkey). You can also use Espelette pepper if you wish.
Your kimchi will keep for up to 4 weeks in the refrigerator and will become stronger/better over time.

Serving suggestions:
Make "Bokkeumbap" ("Kimchi Fried rice") wih your kimchi. You can also serve it with eggs (scrambled, poached or omelet), potatoes (cubed and fried, roasted, rosti, etc...) or stir-fried noodles.


Kimchi 4 2 bis

~ Kimchi De Radis Blanc ~
Recette par Rosa Mayland, Janvier 2012.
Pour environ 2 tasses de kimchi.

Ingrédients Pour Le "Salage":
2 Tasses de Daikon (1 gros radis blanc), pelé et coupé en allumettes pas trop fines (bouchées)
1/2 CS de Sel de mer
1 CS de Sucre cristallisé
Ingrédients Pour La "Marinade":
3 Gousses d'ail, hachées grossièrement
2 1/2 CS de Gingembre haché grossièrement
30g (1/8 de Tasse) de Kirmizi Biber
1 CS de Paprika doux
1/3 de CC de Pâte de crevettes
30g (1/8 Tasse) + 1 CC de Sucre cristallisé
30ml (1/8 de Tasse) de Sauce de poisson
1 1/2 CS de Sauce soja légère (Kikkoman)
Méthode Pour La "Salage":
1. Dans un bol, mélanger le daikon avec le sel et le sucre.
2. Laisser reposer pendant environ 2 heures.
3. Bien égoutter.

Snow 3 6 bis
Méthode Pour La "Marinade":
4. Dans un mortier, piler l'ail, le gingembre, le piment, le paprika, la pâte de crevettes avec le sucre jusqu'à obtention d'une pâte assez épaisse.
5. Ajouter cette pâte ainsi que la sauce de poisson et la sauce soja
au daikon égoutté. Bien mélanger.
6. Mettre dans un
contenant herméthique et le placer dans un sac en papier brun (ou autrement à l'abri de la lumière) et laisser reposer/fermenter à température ambiante pendant 30 heures.
7. Servir immédiatement ou réfrigérer.


Normalement, les corréens fabrique leur kimchi avec du kochukaru (poudre de piment doux). Comme je n'en avait pas sous la main, j'ai décidé de la remplacer par son équivalent turc, le kirmizi biber (flocons de piment doux). On peut aussi utiliser du piment d'Espelette.
Le kimchi se conserve jusqu'à 4 semaines au réfrigérateur et sont goût s'améliore au fil du temps.

Idées de présentation:
C'est très sympa de cuisiner un "Bokkeubap" (riz frits au kimchi) avec votre kimchi de radis blanc ou bien de le servir avec des oeufs (pochés, frits, brouillés, omelette) et des pommes de terres (coupées en cubes et grillées, au four, röstis, etc...).

Kimchi 3 3 bis


  1. J'avais hâte de découvrir ta version et je n esuis pas déçue!Je n'avais jamais vu d'ajout de pâte de crevettes mais pourquoi pas!Les coréens y mettent bien du calamar cru ou des huîtres pour le côté iodé :-) Merci pour le partage,tu devrais aussi l'essayer en soupe,c'est pas mal pour se réchauffer!

  2. whaou le belles photos....c'est beau la neige ( quand ce n'est pas ici)
    pour le kimchi, il doit bien y avoir moyen de s'en faire sans crevettes..

  3. I could only wonder if my better half would surprise one day with an ingredient not found on my shopping list. I will have to pass on the message so that I can begin a new inspiration derived from his curiosity.

    Rosa...I love how excited you get about an ingredient and how great info follows. Your Asian formula is fabulous!

    The captures of winter are absolutely stunning.

    Have a great weekend,

  4. Toujours de belles photos, et un plat appétissant!

  5. What a wonderful dish to liven up the frosty January! Sounds so delicious from your detailed description. I absolutely adore the photo of the flowers with the snowy tops!

  6. J'adore le kimchi! Faut que j'essaye avec du daïkon!

  7. Rosa this sounds so intriguing to me. I stock my pantry/fridge similar to you...without a menu in mind but like the many options. Love your creativity. As usual your photos are stunning!

  8. Je n'ai jamais mangé de kimchi. Il faudrait vraiment que je goûte. Le tien a l,air super fait avec du daikon!

  9. Like achar, kimchi is one of those few dishes which instantly makes my mouth water just to think about it.

    Need a I say, I would love a side dish of this with some fried eggs and rice?

  10. C'est superbe! Je teste très bientôt, mais en version végé... avec un peu de pâte de miso pour remplacer la pâte de crevette (et la sauce poisson) ça devrait donner un délicieux résultat sans trop dénaturer la version originale. Un grand merci!

  11. I was a "good girl" this holiday season and didn't over indulge much:) I've done my "pigging" out on the weekends for years and it seems to work for me.

    Would you believe I've never had Kimchi? It always sounds so intriguing to me but for some reason I associate it with pickling concoctions which I do not favor. I will need to try it once and for all. Thanks for the coaxing:)

    Amazing, clicks! We have snow this morning for the first time this winter and I must say, I'm delighted!

    Thank you so much for your inspiring Kimchi post...

  12. I am reading Please Look After Mom..and Kimchi is mentioned so often..I have seen it on pretty blogs too..You have showcased it so well..Are those strawflowers? What photos..Are most of your photos SOOC? Anyways they are gorgeous.
    I will stop repeating myself:)

  13. Rosa, I love knowing that when I click on your blog interesting music will start to play. :) And, I never, ever tire of your extraordinary photography. I kind of miss seeing the gargantuan close-up blackberry ("in the vast foodlands!") but will I always, always enjoy seeing what you're up to.

  14. I've been wanting to attempt to make kimchi. A daikon kimchi sounds great! Now, I want some kimchi fried rice.

  15. I never made my own Daikon kimchi, and it is my favorite actually. Yours look so vibrant and temptingly good.

  16. What a vibrant, warm dish to thaw out with on a cold January day!

  17. Loved this post, as usual...

    Like you, I start the year with the same approach of each month of 2011 - no excesses, because they don't bring anything good.

    I've never understood the point of using vacations and holidays as excuses to abuse your body.

    But, to each its own, right?

    (great photos, but I say that all the time! ;-)

  18. This beautiful, bright dish looks like the perfect food for a cold January day! Stunning photos, Rosa!

  19. Je dois avouer que je n'aime pas vraiment ca. Mais tu en parles si bien que j'ai lu le texte jusqu'a la dernier ligne.

    Des bises et bon weekend.

  20. je ne connais pas du tout...voici une belle occasion de faire connaissance avec un plat qui semble si parfumé et original...
    bises, Rosa et bon weekend...

  21. Je connais très bien cette racine, pour la cuisiner très souvent dans mes cassolettes de légumes oubliés, voire dans le pot au feu, et les potages, il est onctueux. Ta recette est extra toute en rouge.
    Je te souhaite une agréable fin de semaine

  22. I discovered Daikon two years ago and am always looking for ways to prepare it - I usually make a simple shredded salad so this is most welcome and will be on the lookout for it today. I love your take on "balance." I strive for the same thing (not always successfully) but love Monday-Friday as nourishing body and soul and Saturday and Sunday - nourishing a bit of the wicked. Your photos almost make me yearn for snow. Almost.

  23. Rosa this a great concept to eat..I try to do the same, pretty light and the weekends we splurge. How thoughtful of him. Another yummy treat!!

  24. Such a mouth watering post. I love kimchi and find it very appetizing..

    LOvely photos

  25. i don't have much experience with kimchi or daikon, but i've always been curious about both. this has been an education, rosa, thanks!

  26. I haven't taste daikon, but from what I see it must be delicious. You make it with savory spices, I like that! Beautiful winter pics :)

  27. Que du beau et du bon ici, le palt est superbe et la neige, très belle chez toi ! Je ne l'aime plus en vieillissant, mais elle est bien jolie tout de même.

  28. Wow Rosa. Your photography can always stop me in my tracks. So beautiful.

    Would love to try this kimchi recipe too. Looks so flavorful.

  29. Gli alberi innevati sono proprio splendidi! Dalle mie parti ancora non cade la neve e forse, chissà, dicono che scenderà questo fine settimana... bellissimo piatto e foto favolose!! Un abbraccio e buon W.e.

  30. I can just smell the garlicky goodness! love the history and lore, especially the part about it saving young girl's virtue!

  31. Can you believe I never had kimchi before. Your version looks so enticing that I must have some better yet make it now that I got your recipe.

  32. Rosa, I always like to read your stories (but I don't always let you know!). Sometimes, I feel a bit of melancholy, but there is always a cheerfull touch. The photograph of the frosty flowers (or buds?) really brightens the day.
    Thank you, and keep doing what you're doing (but no ruts, eh?)!

  33. Maybe you should try preparing it with pulsed pears next time? It should add a touch of sweetness amidst the acidity and spiciness.

  34. I have only had kimchi once, but this one with white radishes looks just delicious and full of flavor! The lovely photos are such a delight too/paring them with the kimchi is brilliant.

  35. This diacon does look very delicious and colourful. I have to laughingly agree with the the sentiment of New Years resolutions and suddenly trying to be ' good'. I keep thinking get over it already, just pace yourself. ( not quite as eloquently said as you did- but I agree)

  36. Love your winter photos today, Rosa! And your radish kimchi recipe. I've eaten it, but never made it at home. My daughter will want to be trying this soon!

  37. What an amazing and sensible text you wrote and what a warm and delicious suggestion you left us. Thank you!!
    Cheers and hope you have a fantastic weekend,

  38. Your Turkish and Thai kimchi version sounds very intriguing. I'm sure the taste is terrific!

  39. sûr qu'on en peut que craquer devant les photos de ce plat mais aussi des paysages enneigés trop beaux !

  40. Love kimchi, I used to eat it often while living in Los Angeles, hard to find where I live now. I guess I could make it after seeing your post.

    Lovely snowy pictures.

  41. I trust your judgement Rosa..I would really like to try this version!

  42. Looks delicious and once agan the photographs are stunning!!!

  43. The recipe sounds so good. But I must also comment on your photos, they are beautiful. The winter scenes especially. They look like black and white but you know that they are not as you can see the touch of yellow color in the building and the man with the red bag.

  44. Johnny Cash AND Kimchi? Darling where have you been all of my life! I love Kimchi. My cats name is kimchi. ;p

    It is truly great stuff, although my husband does not share the sentiment. Every time I pop that top and appreciate the fizzle, I can count on him screeching "what is that smell!!!!!???"

  45. I love kimchi! I have never made it with Daikon so will try it for sure :)

  46. Superbe, comme toujours, et une brillante idée pour utiliser les radis noirs en excès de l'AMAP à laquelle nous avons adhéré... Merci Rosa et très bon dimanche.
    Une grosse bise :)

  47. I love white radish pickles, esp. if prepared in fried rice. Great snow photos.

  48. Stunning photos! I am still waiting for it to snow here but it will never be that beautiful! And we eat as you do: moderation and healthy eating on a regular basis and we can "splurge" as we like and feel. I have never eaten kimchi but your recipe looks so tasty!

  49. Que j'aime les photos avec la neige. Quel beau pays! Passe une belle journée,

  50. I remember you tweeting that you're making this kimchi and the photos live up to the hype. Now I want to hit a Korean restaurant!

  51. I must admit that I know nothing about Korean cuisine but I think I would like this.

  52. I have yet to make kimchi Rosa but you have inspired me to do so in 2012.

  53. des photos magnifiques et un appel au voyage rien qu'en visitant ton blog!

  54. Caigo rendida antes las fotos de invierno maravillosas y un plato realmente sabroso,abrazos hugs,hugs.

  55. i LOOOVE kim chi fried rice! especially with a fried egg sunny side up on top :)

  56. Here's to equilibrium Rosa! Very well said! Now, I have to say I'm super impressed with your gorgeous version of kimchi! Well done! And beautiful pics too! (the snow ones are my faves!)

  57. My hats off to you Rosa....KIMCHI!!!! I don't believe it at first but certainly impressed me :D

  58. My favorite part of going out to eat at any Korean restaurant is all the different types of kimchi to be sampled. I am addicted to the stuff. ;)

  59. i tend to splurge on the weekends too. Butter, jam and my croissants are a big "something to look forward to" splurge.

  60. had heard of kimchi but never eaten this... reading your post it seems so similar to our indian pickled vegetables. looks all nice & spicy too. its perfect for that ocassional body-cleansing :)

  61. I've never had kimchi before, but it looks delicious and comforting.

  62. Very nice meal. Looking at your photos -- do you actually have snow? Oh wow!

  63. Salted white radish looks quite exotic. And spicy, jut the way I like it! :)

  64. J'avoue ne pas connaître... Les photos sont comme d'habitude magnifiques.

  65. I do envy your balance, Rosa: I still have to find mine. But it is a lenghty process to build it, and I'm learning, I hope.

    I should really try and make my own kimchi. It is one of my favourite dishes. Thank you for the information.

  66. oh Rosa what wonderful and beautiful pictures and this dish look and sound delicious! gloria

  67. awesome post! I have never tried kimchi but we do eat a lots of sauerkraut. my mum makes it herself, I had a post on my blog an how to do that. home made is always a million times tastier and u know what u r adding in, while buying it will not give u any guarantee what u r feeding ur body with.

    I liked your philosophical thoughts. lots of points to think of.

    Without bad there is no good in the world, same as no night no day.

  68. Wow, this is full of ingredients I have never tried before and would be perfect for my plans of venturing into new ingredients. Thanks for sharing!

  69. Lovely post..!!!
    Heard about Kimchi in a cookery show...but have never tried it.Very capturing pics

  70. You photographs blow me away. You know i have never had Kimchi! I think it would be so good with grilled vegetables or meat.

  71. Kimchi is one of my food weaknesses. Whenever it is in my house I cannot contain myself. But I've never made it from scratch, we buy it from a local Japanese store. You Daikon version sounds just as amazing. Thanks for sharing!

  72. What an exotic delight, all the ingredients seams to work like magic. Love to try it!

  73. Une recette parfumée, accompagnée de bien belles photos.

  74. whenever I go to a restaurant and if they offer kimchi .. i never ever miss to order it! Never made it at home though and now I am motivated to give it a try :)

  75. I was speaking to a Korean woman who is very serious about kimchi-she even has a special fridge for it!

  76. How do you know that I feel bloated like a red lion fish? :-) Your kimchi looks wonderful by the way.

  77. The Daikon Kimchi sounds amazing. I love its fiery colours.

  78. C'est original, je serais curieuse de goûter!
    Quelles photos sublimes... Vraiment! *_*

  79. I know next to nothing about Korean food and Kimchi, so this was a very informative post with, once again, stunning pics. Thanks Rosa.

  80. Rien que de regarder tes photos j'en ai l'eau à la bouche !!
    Bonne soirée

  81. wow what an amazing shot of the flowers!!! that made me speechless! the kimchi sounds great!

  82. Merhaba, çok hoş görünüyor..sevgilerrrr...

  83. This looks heavenly! And those flower pictures....amazing!!!

  84. Oh Rosa, your pictures are always so pretty...and your kimchi looks great, mouthwatering.
    Have a great week :-)

  85. I completely agree...I need to get back on that healthy kick ASAP! This looks incredible, Rosa. Stunning photos. are so, so talented! x

  86. Je ne crois pas avoir déjà goûté de radis blanc, alors je me dis encore une nouvelle saveur (et recette) à découvrir!

  87. I love Kimchi, it is one of my favourite foods that i haven't made in a log time. Ironically I was introduced to Korean food in Germany and hooked every since. I have never made it with Diakon though so it will be on my list of things to make.

  88. I enjoyed reading your article Rosa and I'm learning new things from your posts like these. This dish looks really delicious and nutritious! I have never tried Korean food, but the pics and your article are making me hungry! Love the music too :)

  89. Beautiful photos, but I can't stomach kimchi. :P

  90. Wonderful post Rosa! Your kimchi is delightful and these photos are amazing!

  91. I'm thinking if I should make a vegetarian version of this with the radish that's been lying in my fridge since a week & I have no idea what new recipe to try with it!

    Love the quotes you insert in between, and the descriptions, even history & background that you add :)

    Question: the veggies that you stock up in winter - how do you freeze & store them for later?

  92. Amazing winter wonderland photos.. I need to try kimchi -- it's been a long time :D

  93. I hope equilibrium will also be my middle name, someday :)
    In regards to the Kimchi, I've seen it, I've saved recipes, and yet, I have never tried it. No matter. Your recipe and presentation were enough to convince me to finally cave.

  94. Looks fantastic!! I would love to try some!

  95. Beautiful kimchi dish, the color is gorgeous! I am so in love with the snow pictures :-)

  96. Your Photos look amazing:)
    Love Diakon and Love Kimchi.....
    such brilliant colors and deliciously spicy relish!!

  97. Rosa, your photography is just stunning!!
    Kimchi is our favorite. My mom loves it especially! I would love to surprise her with this since we haven't had it in quite a bit!


  98. Les couleurs sont splendides! Ce plat a l'air délicieux!

  99. I have never had kimchi, but this sounds delicious!

  100. Original et surement plein de saveurs de plat coloré!

  101. I love kimchi, never had it with daikon though! Mmmmmmmmm!

  102. I love kimchi, this is brilliant, and I have to say that the photo of the flowers with topped with snow is beautiful!

  103. LA TABLE DE NANA: Yes, Kimchi is very popular. No, those are immortal flowers. Sunflowers bloom in July... I'm glad you like my pictures. I edit my pictures on Photoshop and add effects (not always). :-D