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History Of Kimchi.

Posted by Rina Veltkamp on

I have been told that the history of kimchi is kinda like taking a look into the soul of korean culture.  Kimchi itself can be found on every table in Korea. It's become a stable table centerpiece at most meals served in Korea.  There is a debate about the time period in which Kimchi first came to be. Some say it came out of Korea around a 100 years ago. Where there is more facts pointing to the fact that it came out of Korea around 4000 years ago.  (Kimchi is Korea's unique ethnic food, and historical records showed that kimchi was invented...

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My Healing Journey

Posted by Rina Veltkamp on

My whole life has been a health Journey. I have struggled with a chronic health issue since puberty. I got taken into the hospital at the age of 13 just to be told I needed emergency surgery on my ovaries as I had a growth that had exploded and needed to be removed.    Shortly after this surgery I was put on birth control full time for six years without any breaks and without a period that whole time. I truly believe this was the start of where my Polycystic Ovary Syndrome (PCOS) came from. At the time they diagnosed...

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Whats the difference between fermenting and pickling?

Posted by Rina Veltkamp on

In an age where fermentation and preserving the old school way are hot topics. I thought it would be a good time to address the question i get asked on a regular basics.  This question being what is ( The difference between fermented pickles vs just regular buy at the store dill pickles?)   fermented food has been preserved and transformed by benign bacteria. Usually, that means that the sugars and carbohydrates present in the food have been eaten by the good bacteria (often lactic acid bacteria). The bacteria then convert that sugar into other substances, like acids, carbon dioxide, and alcohol....

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Cauliflower Mushroom ( The egg noodle of the plant world)

Posted by Rina Veltkamp on

Cauliflower mushrooms or Sparassis crispa which is its latin name. Is a mushroom that is new to me in my culinary skills and kitchen. Its flavor is very much of that of an egg noodle and texture is a close match as well.    This mushroom is the star of my new mushroom pickle. This pickle is an indian  fusion pickle. It is a  spicy dill pickle with the amazing texture of the Cauliflower mushroom. This pickle makes an amazing cheese board friend or sandwich accomplis.    Some fun facts  This massive fungus, sometimes several attaining a weight of several kg, grows at the...

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The Art of plant based Cheese.

Posted by Rina Veltkamp on

I love the art of creating plant based cheese. You don't have to be vegan to enjoy them. I always say there is so may types of cheeses just look at this as another variety you can enjoy.  Another reason plant based cheese are so good for us is that they are full of healthy fats.    They are full of umami flavors that i love. They even give you the bite that an aged cheese will give you.    I have one aged cheese  flavor that i created using kimchi pasted. I am working on a couple more aged...

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