Pigs and Kimchi

Since my return, I've been obsessed with two things: having a pig, and Korean food. The two make an odd combination, perhaps, but represent two things sorely missed in Guadeloupe.

The first is garbage pick-up. Since the strike started more than a month ago, sanitation workers have come 'round exactly once, somewhere in the middle of week two. M. has kept our garbage bin at the end of the street to place the maximum amount of distance between ourselves and the stench. Since there simply isn't enough room in the bin for a full month's worth of garbage, M. has been sorting the garbage, putting perishables in the bin and non perishables in trash bags on our terrace. But, even this can only go so far. Garbage bins are overflowing at the end of every street, and there is a disgusting number of flies in the air.

This has led me to fantasize about having a pig. Every vegetable peel, every cantaloupe rind, every carrot top could go into the slop bucket. Of course, a compost pit could do very much the same thing, but a pig seems so much more efficient. I find it a minor miracle that one could raise an animal on the vegetable matter that one throws away. And isn't it possible to use a pig's manure as fertilizer? You could have the pig and the fertilizer too!

The second is Korean food. I am not exactly sure why I have such a craving for Korean food. After all, it seems more natural for me to want Chinese food, no? However, I am able to reproduce a number of Chinese dishes with an acceptable level of authenticity that keeps my appetite at bay (though, I do miss Chinese vegetables). I can even make two or three Indian dishes. But I have never really made Korean food. After living a year with a Korean girl, though, I was inspired to make my own version of bibimbap. In truth, my dish is so far from the original I call it my ginger beef dish out loud, and bibimbap in my head.

I had intended to bring a jar of kimchi back with me to Guadeloupe, but was thwarted for the lack of space in my food box. On the plane ride over, I read this article in the NYTimes, and promptly despaired the kimchi left behind. With the help of the internet, my cravings for Korean food has blossomed nicely into a 24-hour food fantasy. The best find is Maangchi's video recipes for making Korean food. Many of the recipes call for ingredients that are most likely unavailable here. But, I think I could manage gaji namul (eggplant side dish), or sigeumchi namul (spinach side dish) without too much trouble. Maangchi also has a recipe for making kimchi. It seems a bit daunting, but I believe my cravings may push me past my apprehensions. Of course, I could try purchasing kimchi online, such as at Granny Choe's kimchi, but I think the shipping costs must be incredibly high.