I love Chinatowns, the one in Bangkok seems to be the size of the city I live in! The nearest Chinatown is in Oakland and though it is quite small, it still hits the spot. A short trip satisfied my craving for porridge and allowed for some shopping. Two things I find absolutely irresistible are the kitchen supplies and bags of greens (and the ginger, Green Gourd beverage, dried kumquats, fresh wonton wrappers, dried fish, smoked dates, Chinese celery…). Did I just write out my shopping list? Oh well!

Yes, bags of greens! Bags of bok choys in varying sizes, pea shoots, garlic greens, onion greens… I always buy too many, they are so good, so easy to prepare, and so well priced! This time I decided to eat the pea shoots and preserve the baby bok choys. I love to preserve everything I can and lactic fermentation seems the appropriate choice for the choys. I have always been slightly intimidated by the process though it is one that has been practiced for millenia, almost as old as drying, around the world.  I do love sauerkraut and kimchee so I decided to satisfy my curiosity and not let inexperience get the better of me!

I recommend visiting a Handmaiden’s Kitchen or consulting Harold McGee’s great book on kitchen science. I will keep you posted…  

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