After a few nights of eating out, I crave something simple and comforting. Luckily, the BF did too and made porridge for dinner. It took a while for the rice to break down in the porridge (8:1::rice:water) but the resulting texture was worth it. The porridge was flavored delicately with kombu (for umami), fresh shiitake mushrooms and sliced ginger. He also added some chopped of pieces of a salted duck egg that we brined about a month before. The porridge was so warming because of the ginger that it would be perfect in the dead of winter. Maybe a bit too warming in the 90-degree weather last week.
I also got a chance to try out some new kimchi that the nice people at Granny Choe mailed me. At first taste, it’s good and spicy, but maybe not sour enough. I left it out on the counter for a little more than a day just to give it some extra fermentation time to see if more tartness kicks in.