The photo above was obviously not taken this year - 2010 has been a nasty year for those who love Korean food in Korea. A combination of factors such as Typhoon Kompasu and unexpected heavy rains in September have conspired to wreak havoc with the cabbages and have turned the vegetables to soggy, stinky mush in recent months.
Earlier in the year, there were already signs that all was not right with Mother Nature. Watermelons had to condemned to the rubbish heap as unexpected frosts made them unfit for consumption. Fingers are mostly pointing at global warming though there have also been some who have identified the Four Rivers Project as another culprit as it led to a reduction in the area of land available for cultivation.
Housewives already struggling to balance their home budgets are experiencing new headaches as prices soar.
- Do I buy cabbages from China even though I think they may not be as good as our local produce?
- Would it be such a sin to compromise and buy pre-packed kimchi as it's too expensive to buy cabbages and make my own kimchi?
- How seriously can I take Lee Myung -bak's suggestion to opt for the round, short-leaved cabbages from the West instead?
- Can I afford to buy any vegetables, raw or pre-packed, this season?
- Should I start growing my own vegetables for next year?
The winter ritual of kimjang ( making kimchi season) this year may not require that many hands as the number of cabbages has been drastically curtailed. However, you'd need a lot more won to buy your main ingredients to make your kimchi.
As consumers and restaurant owners brace themselves for a sharp spike in the prices of pre-packed kimchi as well, here then are SEVEN suggestions for a new code of conduct in Korean restaurants in Korea:
1. Don’t be surprised if the banchan doesn’t include baechu kimchi ( made from Napa cabbage);
2. Don't complain if your banchan looks smaller and less varied than usual or if substitutes like ‘ yeolmu kimchi’are used;
2. Don’t even ask for kimchi;
3. Don’t kick a fuss if the cabbage isn’t the Napa variety, if it comes from China or if it is the prepacked version;
4. Don’t ask for refills;
5. Don't waste any kimchi served to you;
6. Even if the restaurant owner invites you politely to help yourself and eat as much as you like, don’t take that offer too literally. Instead decline politely and be gratified by the look of relief on her face;
7. Expect to be charged for kimchi served as a side dish.
sources:
http://world.kbs.co.kr/english/news/news_Dm_detail.htm?No=76082
http://joongangdaily.joins.com/article/view.asp?aid=2926763
http://english.chosun.com/site/data/html_dir/2010/10/05/2010100500320.html
http://www.koreatimes.co.kr/www/news/biz/2010/10/123_73896.html
http://forums.eslcafe.com/korea/viewtopic.php?p=2482567
http://www.koreatimes.co.kr/www/news/opinon/2010/10/202_73702.html
http://joongangdaily.joins.com/article/view.asp?aid=2926625
http://www.csmonitor.com/World/Global-News/2010/1004/South-Korea-s-kimchi-crisis
http://www.koreatimes.co.kr/www/news/biz/2010/10/123_73896.html
http://www.hani.co.kr/arti/english_edition/e_national/441960.html
http://blog.thestar.com.my/permalink.asp?id=31453
http://www.orientalmart.co.uk/product_info.php?cPath=31&products_id=983&osCsid=13f5db20e5ca08117ad96227412a6398
http://www.telegraph.co.uk/news/worldnews/asia/southkorea/7609285/South-Korea-in-midst-of-pickled-cabbage-crisis.html
http://www.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_3.jsp
http://asiaenglish.visitkorea.or.kr/myeyes.kto?cmd=view&md=ena&lang_se=ENA&bbs_sn=1608127
