We've started building a map of restaurants, grocery stores, special open-air markets, health food stores, and other treasures of Chiang Mai. Here's our work in progress. What should we add?
Wednesday, October 16, 2013
Kimchi
More on fermented foods.
Fermented vegetables are the answer to the question: How can I stock up on cheap, healthy raw vegetables that keep for weeks in the fridge, go well with anything, and don't require any preparation?
Kimchi is a good place to start. You can find small containers at grocery stores, but if you're serious, find a Korean restaurant and buy it in bulk.
Fermented vegetables are the answer to the question: How can I stock up on cheap, healthy raw vegetables that keep for weeks in the fridge, go well with anything, and don't require any preparation?
Kimchi is a good place to start. You can find small containers at grocery stores, but if you're serious, find a Korean restaurant and buy it in bulk.
At Full House Korean Restaurant near Nimmanhaemin (see the map in the next post), you can buy whole heads of kimchi cabbage for 100B/kg. They might even chop it up if you asked.
Here's what a kilo looks like.
I mostly eat kimchi as a side dish. But I also put it with beef in a bowl with hot water and call it soup. Or scramble it with eggs. Easy, healthy, delicious.
Friday, October 11, 2013
Probiotics galore!
If you've been paying attention, more and more emphasis is being put on the need for regular consumption of fermented foods -- foods rich in probiotics.
There is ample evidence that ancestral diets from many different regions included fermented foods, from hunter-gatherers eating the stomach contents of large herbivores, to contemporary diets that still include ancestral traditions -- from sauerkraut to kimchee.
Southeast Asia is one of the fortunate places that still has fermented foods -- Thai, Burmese, most hill tribe cultures, Chinese and others all have a place for fermented foods. In Thai, this is food that is "ดอง" or "dtong" -- cabbage, paak kanat, etc.
You can get it in most markets, as that is your best bet for really good stuff.
Or you can go to the Friday morning market on Soi Islam, in the night bazaar. You turn down the soi with the large mosque on it, and it will be on your right. The market is huge, lots of Burmese and tribal folks selling all sorts of highland and exotic vegetables.
And while you can get ดอง food in a number of places, one vendor stands out for her variety and quantity. I'll be going back for a taste test of EVERYTHING she sells.
There is ample evidence that ancestral diets from many different regions included fermented foods, from hunter-gatherers eating the stomach contents of large herbivores, to contemporary diets that still include ancestral traditions -- from sauerkraut to kimchee.
Southeast Asia is one of the fortunate places that still has fermented foods -- Thai, Burmese, most hill tribe cultures, Chinese and others all have a place for fermented foods. In Thai, this is food that is "ดอง" or "dtong" -- cabbage, paak kanat, etc.
You can get it in most markets, as that is your best bet for really good stuff.
Or you can go to the Friday morning market on Soi Islam, in the night bazaar. You turn down the soi with the large mosque on it, and it will be on your right. The market is huge, lots of Burmese and tribal folks selling all sorts of highland and exotic vegetables.
And while you can get ดอง food in a number of places, one vendor stands out for her variety and quantity. I'll be going back for a taste test of EVERYTHING she sells.
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