最近の小さな楽しみとなっているグループチャットがある。
「水キムチを毎日食べるようになってから、肌の調子が良くなった」
そんな友人の一言で「水キムチの会」が発足した。
毎日のように「水キムチ」を作って食して、心身共に絶好調な会長と、
「何でも作り隊」と呼ばれるほど、どんな料理作りにもチャレンジする優秀会員と、
祖母の代からレシピなし、感覚だけで家庭の味を継承している初心者の私。
米の研ぎ汁と身近な食材を使うだけというけれど、これがなかなか難しい。
発酵のタイミング、塩と砂糖のバランス、発酵段階で溶けてしまう食材もある。
新しい食材やアイディアの情報交換、そして子育てや世間話まで。
極めて波長の合うスレッドトークは、心が元気になる。
先日、会長の「作品」を実食させていただき、改めてその奥深さを学んだ。
現時点で私の「作品」に家族は全く無関心で、消費するのも大変な日々。
あっという間に歳を重ねていく日々、口に入れる物だけでも見直さないと。
There is a group chat that has become a small pleasure recently.
"Since I started eating water kimchi daily, my skin has improved."
This comment from a friend of mine led to the establishment of the "Water Kimchi Group."
The director is now in full swing, both physically and mentally, after making and eating "water kimchi" every day,
The other is an excellent member who is so challenged to make any food that he is called the "anything-making team."
I am a beginner who has inherited my family's tastes from my grandmother's generation without recipes and only using my senses.
They say all you have to do is use rice brine and familiar ingredients, which is quite a challenge.
The timing of fermentation, the balance of salt and sugar, and some ingredients dissolve during the fermentation stage.
We exchange information on new ingredients and ideas and talk about child-rearing and small talk.
Thread talk, which is on the same wavelength, energizes the heart.
The other day, I had the opportunity to taste the director's "water kimchi" in person and again learned the depth of her work.
At this point, my family is entirely indifferent to my "water kimchi," and I have difficulty consuming them.
We are getting older quickly, and we need to reevaluate what we put in our mouths.
