Published: August 10, 2007 12:00 am      

Of surprise birthdays and traveling grandsons

I'm having a terrible time staying on task; the beautiful outdoors keeps calling my name.

I was up this morning in time to wake the birds, anticipating my drive through the country roads to church. It was downright inspiring, beautiful violin music pouring from the car radio, a time-out to watch a mother turkey lead her lively half-grown children, single file, across the road.

The vibrant green trees seemed to be standing guard along the roads and framing the clear blue lakes. Everything was so peaceful and picture perfect I needed to pinch myself to make sure I wasn't dreaming. I hope I never get too busy or preoccupied to be moved by all of this, and to be thankful.

I mentioned last month that Molly and I were going downstate to celebrate Sarah's 40th birthday. She is the "baby" daughter of the family, loved and spoiled by all her older sisters as well as me. (She probably thought she had four mothers.)

What she didn't know about the celebration was that her sister, Vicki, was coming from Ohio and sister Cathy was coming from New York to surprise her! Well, you know the one about "the best laid plans." Sure enough, Cathy had an emergency in her family and had to stay home to help with her grandchildren. Her daughter's father-in-law passed away the morning she was to leave.

This was a huge disappointment. However, it was fun to watch Sarah when Vicki arrived. She happened to be standing by the kitchen window and looked out just as Vicki hopped out of the car with an armload of balloons and flowers. She let out a little squeal and the tears started to fall. Happy chaos for a minute, then we settled down and ate and talked non-stop for the next 42 hours.

Sarah's teenage son and daughter enjoyed seeing their mother surprised. Her daughter, Emma, had just been given a surprise by her friends that week, too. July is a special month; we have 19 family birthdays!

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My grandson Luke, who is a teaching assistant at the University of Minnesota, is in South Korea teaching English to children. He immediately fell in love with the children, the land, the people and the FOOD!

Luke is a poet and sees the beauty of the history, culture and ceremony, which has led me to do some food research. He loves Kimchee, which is served with every meal.

His e-mails are so sweet; he stands on the streets and talks with the townspeople, and has introduced disc golf to his community. The children love him and call him "Lucky Lukey."

My first research was a 3,800-word essay on making Kimchee! It has many variations, is as old as the country itself and is a very reverent ceremony when made by the "Grandmasters."

They believe it contributes to health and longevity, and the leftover juice (brine) cures all ills. Actually, when you look at the ingredients, you will agree.

The Grandmasters teach that you should handle the ingredients as much as possible with your hands instead of kitchen tools. By doing this, you are transferring your love and energy into the food, thus into those who eat it.

While you can use everything from apples to radishes in it, let's start with the very basic recipe. This sounds more to my liking and, I hope, yours.

Molly tells me there is a new business in Leelanau making all organic fermented foods. The owners are Pat and Nancy Curley.

To make this, you will need a large nonreactive bowl or crock to begin and a two-quart jar with lid later. You could use a larger jar by weighing down the cabbage or two one-quart jars. This is a great side dish, especially served with rice, and can be made into a sandwich.

&Recipe-headKorean Cabbage Kimchee

2 lbs. Chinese (Napa) cabbage, cut into 2-inch pieces

3 T. Kosher salt

1 t. salt (reserve for later)

6 c. cold water

6 green onions cut into 2-inch lengths and slivered

1 1/2 T. minced fresh ginger

2 T. minced fresh garlic

2 T. ground hot pepper (optional, and be careful, this is a lot)

1 t. sugar

Dissolve the 3 T. salt in the six cups of water. Wash and drain cabbage. Stand it on cutting board, stem end down. Slice in half from top to bottom, slice each half into two pieces (top to bottom), giving a total of four long wedges. Slice each wedge into two-inch slices, removing stem and core. Put cabbage in the bowl and cover with brine (salt and water). Weigh the cabbage down with a plate. You may need to use a weight to hold it down. Let this stand for 12 hours.

Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the teaspoon of salt. Mix well! Pack the mixture into the two-quart jar. Pour enough of the reserved brine over it to cover. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag and seal.

If you used all of the brine, you can use water. Let the Kimchee ferment in a cool place, at a temperature no higher than 68 degrees, for 3 to 6 days, until it's as sour as you like it. Place a container under the Kimchee to catch any fermentation overflow.

Remove and discard the plastic bag, cap the jar tightly. Store the Kimchee in the refrigerator, where it will keep for months. Makes 1 1/2 quarts.

"Mat-itkae duseyo"...that's Korean for "Enjoy your food."