Page 42 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

SAVOUR FEAST

ime and patience—these are two ingredients required is often very few and With time, firm
things that are in short supply in the the active preparation time is quite short. green plums can
modern day. We live in a high-speed, Once you have the food prepped and in a be coaxed into
24/7-access Instaworld where a host jar, it’s simply a waiting game—you just silky, intensely
flavoured umeboshi
T of apps can get us whatever we want, have to put aside your impatience and
whenever we want, to fit around our ever- your desire for instant gratification. The
lengthening workday. The hunt for 30-minute longer you can clear your mind and yield to
recipes has now turned into quests for patience, the greater the rewards in terms
15-minute (and even five-minute) recipes. Our of the complexity of flavour. Kimchi is a
monkey minds tell us that we have zero extra staple fermented food in my kitchen, being
time to squeeze out of our days. That’s why, to that I’m Korean. Once a batch of kimchi is
me, making fermented foods in my kitchen feels made, it’s often fermented enough to enjoy
like a kind of meditative practice. after a week—and that’s but a blip on the
For many fermented foods, the number of fermentation timeline.

40 | T .DINING 2018