1 00:00:07,640 --> 00:00:09,319 Speaker 1: Hello, and welcome to save her protection of I Heart 2 00:00:09,400 --> 00:00:12,119 Speaker 1: radio and stuff media. I'm an Aries and I'm Lauren Vogelbaum. 3 00:00:12,160 --> 00:00:16,680 Speaker 1: And today we're talking about kimchi. Yes, very very very 4 00:00:16,920 --> 00:00:19,920 Speaker 1: very requested topic. Oh yeah, some some of the very 5 00:00:19,960 --> 00:00:22,600 Speaker 1: first emails that we got from off thee all lovely people, yes, 6 00:00:22,720 --> 00:00:25,600 Speaker 1: and continued emails, and here it is. Here it is, 7 00:00:26,200 --> 00:00:28,600 Speaker 1: And shout out to my high school friend from Taiwan 8 00:00:28,640 --> 00:00:31,680 Speaker 1: who introduced me to kimchi. She would give it to 9 00:00:31,760 --> 00:00:33,879 Speaker 1: me every Christmas as a gift and I've never had 10 00:00:33,880 --> 00:00:35,600 Speaker 1: it before, and I would eat it on white bread 11 00:00:35,640 --> 00:00:38,159 Speaker 1: and it was still shou huh. Yeah, that's how she 12 00:00:38,159 --> 00:00:40,640 Speaker 1: showed me how to eat it. I mean, yeah, there's 13 00:00:40,680 --> 00:00:43,720 Speaker 1: there's no wrong way to eat kimchi. I don't know 14 00:00:43,760 --> 00:00:47,200 Speaker 1: about that. I bet we could find a wrong way. 15 00:00:47,440 --> 00:00:53,760 Speaker 1: We could for science, okay now, but no, I don't 16 00:00:53,760 --> 00:00:57,800 Speaker 1: think that I had kimchi until um, like h Mart 17 00:00:57,920 --> 00:01:00,240 Speaker 1: opened their door Ville story here here and in the 18 00:01:00,320 --> 00:01:03,240 Speaker 1: Atlanta area that's up on like Peatree Industrial And this 19 00:01:03,280 --> 00:01:06,000 Speaker 1: isn't like two nine, So this was a recent thing 20 00:01:06,200 --> 00:01:08,800 Speaker 1: for me. Yeah, um no it We're so lucky here 21 00:01:08,800 --> 00:01:11,240 Speaker 1: in Atlanta to have a huge immigrant population from all 22 00:01:11,240 --> 00:01:14,040 Speaker 1: of the world who have contributed endlessly to our community. 23 00:01:14,240 --> 00:01:17,280 Speaker 1: But for today's purposes, they bring their cuisine and I 24 00:01:17,319 --> 00:01:19,440 Speaker 1: can pay the money for it and then eat so 25 00:01:19,480 --> 00:01:22,319 Speaker 1: many things that I never knew existed that are so delicious. 26 00:01:22,440 --> 00:01:25,000 Speaker 1: Oh yes, I have not yet been to age More. 27 00:01:25,200 --> 00:01:28,520 Speaker 1: Oh my goodness, I know. Okay, well, we need to. 28 00:01:28,640 --> 00:01:30,440 Speaker 1: We need to plan a field trip. Have you Have 29 00:01:30,480 --> 00:01:32,360 Speaker 1: you also not been to the Buford Highway Farmer's Market. 30 00:01:32,520 --> 00:01:34,679 Speaker 1: I have been to that. Okay, It's very overwhelming. Every 31 00:01:34,680 --> 00:01:36,360 Speaker 1: time I go. I'm like, I'll go down every row 32 00:01:36,400 --> 00:01:38,720 Speaker 1: and like halfway and I have to leave. I'm just yes, 33 00:01:38,760 --> 00:01:43,240 Speaker 1: sensory overload and I'm just like, nope, Well, field trip 34 00:01:43,440 --> 00:01:46,679 Speaker 1: for another day, but for today it brings us to 35 00:01:46,720 --> 00:01:55,240 Speaker 1: our question what is it? Well? Kimchi is a preparation 36 00:01:55,280 --> 00:01:58,280 Speaker 1: of vegetables that preserves those vegetables by making them go 37 00:01:58,360 --> 00:02:03,080 Speaker 1: bad in very specific ways. That is, via controlled fermentation, 38 00:02:03,680 --> 00:02:10,920 Speaker 1: yes bacteria pom The vegetables used can be anything, but 39 00:02:11,040 --> 00:02:13,959 Speaker 1: typically the base of kim chee is cabbage and or 40 00:02:14,440 --> 00:02:17,960 Speaker 1: radish um. Common additions are carrots and cucumbers. The vegetables 41 00:02:17,960 --> 00:02:21,800 Speaker 1: are chopped, brined, and salt water seasoned with mildly hot 42 00:02:21,800 --> 00:02:25,079 Speaker 1: like medium hot Korean red peppers called gut chew um, 43 00:02:25,160 --> 00:02:29,200 Speaker 1: usually in powdered or flaked form, and uh then probably um. 44 00:02:29,200 --> 00:02:32,640 Speaker 1: Other spices like a garlic and ginger, green onion, sugar 45 00:02:32,800 --> 00:02:36,000 Speaker 1: and or sweet rice flour, soy sauce, and fish sauce 46 00:02:36,320 --> 00:02:39,000 Speaker 1: are added, and uh then yeah, the mix is allowed 47 00:02:39,000 --> 00:02:44,240 Speaker 1: to undergo fermentation with lactic acid bacteria. The result has 48 00:02:44,280 --> 00:02:46,400 Speaker 1: a texture that's that's tender but still has a crunch, 49 00:02:46,639 --> 00:02:49,400 Speaker 1: and the flavor is savory, salty and sour and a 50 00:02:49,400 --> 00:02:52,560 Speaker 1: little hot, spicy and a tiny bit sweet and may 51 00:02:52,800 --> 00:02:55,400 Speaker 1: feel a little bit like prickly carbonated in your mouth. 52 00:02:56,280 --> 00:02:59,560 Speaker 1: H Kim chee is served cold or room temperature as 53 00:02:59,639 --> 00:03:02,639 Speaker 1: a side dish with meals, and it might be used 54 00:03:02,639 --> 00:03:05,560 Speaker 1: as a condiment like like added to two bites of 55 00:03:05,600 --> 00:03:08,520 Speaker 1: a dish, or as a sort of like side salad 56 00:03:08,720 --> 00:03:10,720 Speaker 1: that you would take bites of in between bites of 57 00:03:10,760 --> 00:03:12,480 Speaker 1: the main dish. Or yeah, you can just add it 58 00:03:12,520 --> 00:03:16,680 Speaker 1: to whatever food product you want to um, but to 59 00:03:16,720 --> 00:03:20,280 Speaker 1: put it in like the most basic American terms, it's 60 00:03:20,320 --> 00:03:22,760 Speaker 1: like a like a spicy Korean version of a deli 61 00:03:22,760 --> 00:03:25,840 Speaker 1: pickle if Deli pickles were more complex, and we served 62 00:03:25,919 --> 00:03:30,000 Speaker 1: Deli pickles with like pretty much everything all the time. Yes, yeah, breakfast, lunch, 63 00:03:30,040 --> 00:03:34,600 Speaker 1: and dinner, Deli pickles what all life? Oh gosh, I've 64 00:03:34,600 --> 00:03:37,320 Speaker 1: been through that because I hate going the grocery store 65 00:03:37,320 --> 00:03:40,480 Speaker 1: and I just have a ton of pickles. I'm not 66 00:03:40,560 --> 00:03:43,960 Speaker 1: saying it was wise, but I did do it well. 67 00:03:44,880 --> 00:03:49,960 Speaker 1: The pickle diet, as I call gosh Um no, do 68 00:03:50,400 --> 00:03:53,360 Speaker 1: not do not want that. No, as you should not 69 00:03:54,680 --> 00:03:57,400 Speaker 1: kimchi diet though. Oh that sounds delightful. Yeah, I think 70 00:03:57,440 --> 00:03:59,640 Speaker 1: I'd be on board with that, more on board. Yes, 71 00:03:59,720 --> 00:04:02,680 Speaker 1: it's still better to probably have some other food, some 72 00:04:02,760 --> 00:04:07,880 Speaker 1: other things. Well all right. Um A note about gochu 73 00:04:07,960 --> 00:04:11,720 Speaker 1: those those Korean red peppers um also fun anymology note, 74 00:04:11,720 --> 00:04:15,000 Speaker 1: it's slang for penis, like along the lines of like 75 00:04:15,000 --> 00:04:19,359 Speaker 1: like something really juvenile, like like we wei or something. Yeah, 76 00:04:19,760 --> 00:04:22,640 Speaker 1: once it's been dried and powdered or flaked, um, it's 77 00:04:22,680 --> 00:04:26,920 Speaker 1: called gochu garu and um yeah those and yeah, these 78 00:04:26,960 --> 00:04:29,760 Speaker 1: these peppers are also what give gochu jang. It's kick 79 00:04:29,920 --> 00:04:33,239 Speaker 1: gochu jang being at a sweet and spicy, fermented condiment 80 00:04:33,320 --> 00:04:37,479 Speaker 1: that's sometimes referred to in the US as like Korean catchup. Yeah, 81 00:04:37,839 --> 00:04:41,760 Speaker 1: super good. The cabbage used is often these days Napa cabbage, 82 00:04:41,760 --> 00:04:44,880 Speaker 1: which is like a firm, crunchy cabbage that originated in China, 83 00:04:44,920 --> 00:04:47,479 Speaker 1: which is why it's also called Chinese cabbage. M But 84 00:04:47,520 --> 00:04:50,719 Speaker 1: folks might add anything that's around and needs to be 85 00:04:50,800 --> 00:04:54,080 Speaker 1: used up. Yes, there are all kinds of variations. Every 86 00:04:54,160 --> 00:04:58,799 Speaker 1: region has their own take every season. Two Souls Kimchi 87 00:04:58,839 --> 00:05:03,760 Speaker 1: Field Museum as documented eight seven types of kimchi throughout history. 88 00:05:03,960 --> 00:05:07,680 Speaker 1: Oh yeah, nutrition wise, it depends a little bit, of course, 89 00:05:07,720 --> 00:05:10,280 Speaker 1: on on what ingredients actually went into it. But essentially 90 00:05:10,360 --> 00:05:13,600 Speaker 1: kimchi is good for you. No cholesterol, pretty great smattering 91 00:05:13,640 --> 00:05:16,920 Speaker 1: of vitamins and minerals, a little bit of fiber in protein. Um. 92 00:05:17,040 --> 00:05:19,240 Speaker 1: It has very little fat, so it's not ideal as 93 00:05:19,240 --> 00:05:22,480 Speaker 1: a meal like unto itself, but as yeah, a side dish, 94 00:05:22,480 --> 00:05:24,680 Speaker 1: it's got a lot of flavor and nutrients for a 95 00:05:24,680 --> 00:05:27,880 Speaker 1: low cloric punch. Um. The only thing to possibly watch 96 00:05:27,880 --> 00:05:29,880 Speaker 1: out for is it's got a lot of sodium. But 97 00:05:29,920 --> 00:05:34,160 Speaker 1: I've read arguments that um that other ingredients in the kimchi, uh, 98 00:05:34,320 --> 00:05:38,279 Speaker 1: like like potassium and magnesium might help offset that sodium 99 00:05:38,279 --> 00:05:40,920 Speaker 1: intake when you're eating it, so I don't know your 100 00:05:40,920 --> 00:05:45,560 Speaker 1: mileage may very bodies are complicated. Indeed, research into kimchi 101 00:05:45,640 --> 00:05:49,359 Speaker 1: and its ingredients have turned up all kinds of benefits 102 00:05:49,360 --> 00:05:52,400 Speaker 1: to eating it. Um it ah. It stimulates the immune system. 103 00:05:52,520 --> 00:05:55,920 Speaker 1: It's antioxidative, which means that under certain circumstances, it can 104 00:05:55,960 --> 00:05:59,440 Speaker 1: help prevent some cardiovascular diseases and cancers. It can help 105 00:05:59,480 --> 00:06:02,240 Speaker 1: your digest and it keeps the levels of bad fats 106 00:06:02,240 --> 00:06:04,520 Speaker 1: in your system. Um and check your your l D 107 00:06:04,720 --> 00:06:09,560 Speaker 1: l S and it can help prevent diabetes. H Kimchi, 108 00:06:09,760 --> 00:06:13,120 Speaker 1: I wanted to note is often made with fish sauce 109 00:06:13,200 --> 00:06:16,839 Speaker 1: or fish paste, like seafood products that are themselves fermented, 110 00:06:17,080 --> 00:06:19,159 Speaker 1: and that means that it's usually not vegan. Um although 111 00:06:19,200 --> 00:06:21,960 Speaker 1: you can produce an effect similar to that fish sauce 112 00:06:22,040 --> 00:06:25,240 Speaker 1: er fish paste by swapping in misa paste, which is vegan. 113 00:06:25,480 --> 00:06:27,839 Speaker 1: So yeah, and researchers have found that this does not 114 00:06:27,920 --> 00:06:32,159 Speaker 1: alter kim cheese microbiome. Excellent, I know, I love it 115 00:06:32,440 --> 00:06:36,240 Speaker 1: me to Numbers wise, Koreans go through about one point 116 00:06:36,279 --> 00:06:39,760 Speaker 1: five million tons of kimchi a year. That's twelve percent 117 00:06:39,920 --> 00:06:43,680 Speaker 1: of the average adults daily food intake. Yeah, there's even 118 00:06:43,720 --> 00:06:46,520 Speaker 1: a kimchi index that tracks on the prices of Napa 119 00:06:46,560 --> 00:06:50,280 Speaker 1: cabbage and twelve other kimchi ingredients are at their best. Yeah. Um, 120 00:06:50,400 --> 00:06:55,040 Speaker 1: there was a Napa cabbage shortage back in It was 121 00:06:55,080 --> 00:06:58,719 Speaker 1: bad times. Yeah, prices skyrocketed. It was a once in 122 00:06:58,720 --> 00:07:05,600 Speaker 1: a century just aster, let's hope. So. A survey done 123 00:07:05,600 --> 00:07:07,920 Speaker 1: by the South Korean government found that sixty four percent 124 00:07:08,000 --> 00:07:11,040 Speaker 1: of South Koreans eat kimche at every meal, every day. 125 00:07:11,800 --> 00:07:15,880 Speaker 1: Wow m hmm. The global market for kimchi was valued 126 00:07:15,920 --> 00:07:20,160 Speaker 1: at three billion dollars as of eighteen and is growing. 127 00:07:20,520 --> 00:07:22,840 Speaker 1: It's expected to reach over four and a quarter billion, 128 00:07:24,440 --> 00:07:27,040 Speaker 1: and eating and making kimchi is a huge part of 129 00:07:27,120 --> 00:07:30,080 Speaker 1: Korean culture. All of Koreans have a separate refrigerator for 130 00:07:30,160 --> 00:07:33,720 Speaker 1: kim che to optimize the temperature for fermentation. The recipes 131 00:07:33,760 --> 00:07:36,240 Speaker 1: are passed down from one generation to the next. When 132 00:07:36,320 --> 00:07:39,680 Speaker 1: South Koreans take a picture, instead of saying cheesee, they 133 00:07:39,800 --> 00:07:44,280 Speaker 1: might say kimchi. Yeah. It's popular for breakfast, lunch, and dinner. 134 00:07:44,320 --> 00:07:46,640 Speaker 1: As you said, kimchi is served with almost every meal. 135 00:07:47,280 --> 00:07:52,360 Speaker 1: How many heads of cabbage are you doing? Is love that? Yeah? Yeah, 136 00:07:52,360 --> 00:07:55,440 Speaker 1: that's that's your that's your batch size. Yea. Yeah. The 137 00:07:55,480 --> 00:07:58,600 Speaker 1: tradition of making kim chee kim jong historically and modern 138 00:07:58,720 --> 00:08:02,000 Speaker 1: ly turns out enti higher villages and the practice is 139 00:08:02,040 --> 00:08:05,320 Speaker 1: so significant to the culture. UNESCO identified it on their 140 00:08:05,400 --> 00:08:10,559 Speaker 1: Representative List of the Intangible Cultural Heritage of Humanity. Yeah. 141 00:08:10,720 --> 00:08:13,840 Speaker 1: The start of the pickling season is in November and 142 00:08:13,920 --> 00:08:15,840 Speaker 1: it's a lot of work. So the more the merrier. 143 00:08:16,360 --> 00:08:19,640 Speaker 1: One house with chop garlic, the other cabbage, so on. 144 00:08:20,040 --> 00:08:23,280 Speaker 1: And this was mostly women making the kimchi as well. 145 00:08:23,320 --> 00:08:26,200 Speaker 1: There's a superstition that I read I cannot verify, so 146 00:08:26,440 --> 00:08:29,480 Speaker 1: listeners please right in that if men come around the 147 00:08:29,560 --> 00:08:33,720 Speaker 1: kim she won't be as good and people would gossip 148 00:08:33,760 --> 00:08:37,640 Speaker 1: over the making of the kim she gets set up. Yeah, 149 00:08:38,000 --> 00:08:41,280 Speaker 1: and recently there has been concerned that this tradition is 150 00:08:41,280 --> 00:08:44,840 Speaker 1: fading to due to these modern times. Yeah. Yeah, thats 151 00:08:44,880 --> 00:08:49,679 Speaker 1: as packaged kimchi rises. Uh yeah, um, there is about 152 00:08:49,679 --> 00:08:51,760 Speaker 1: about that, like men coming around to think. There is 153 00:08:52,120 --> 00:08:55,800 Speaker 1: this concept in Korean culture called sun nutt which translates 154 00:08:55,840 --> 00:08:59,240 Speaker 1: to hand flavor, and it's it's the idea that the 155 00:08:59,320 --> 00:09:03,120 Speaker 1: cook at something personal to a dish um. Uh. It 156 00:09:03,200 --> 00:09:06,280 Speaker 1: could be considered poetic. But I have to wonder whether 157 00:09:06,400 --> 00:09:10,440 Speaker 1: the skin chemistry and microbiome of the average dude differs 158 00:09:10,559 --> 00:09:12,679 Speaker 1: enough from that of the average lady to make a 159 00:09:12,679 --> 00:09:19,199 Speaker 1: difference in kim she made by dudes and ladies respectively. Yeah, yeah, um. 160 00:09:19,200 --> 00:09:21,280 Speaker 1: There has been some research, by the way, in two 161 00:09:21,360 --> 00:09:25,079 Speaker 1: skin microbiomes of sour dough bread bakers. I haven't seen 162 00:09:25,640 --> 00:09:31,880 Speaker 1: anything very similar in the works about kimchi. But science, science, 163 00:09:32,240 --> 00:09:35,240 Speaker 1: get on it, get on, let us know. But yes, 164 00:09:35,760 --> 00:09:39,680 Speaker 1: even including store bought products, consumption of kimchi and South 165 00:09:39,760 --> 00:09:42,160 Speaker 1: Korea seems to be decreasing a little bit. A study 166 00:09:42,160 --> 00:09:45,800 Speaker 1: out of the World Institute of Kimchi, which is a 167 00:09:45,880 --> 00:09:49,520 Speaker 1: part of the of the the equivalent of the Koreans 168 00:09:49,559 --> 00:09:52,360 Speaker 1: of the South Koreana f d A Um. Yeah, they 169 00:09:52,760 --> 00:09:57,040 Speaker 1: found that South Koreans were eating even less kimchi at 170 00:09:57,040 --> 00:10:01,320 Speaker 1: home in as opposed to pa sube, indicative of the 171 00:10:01,320 --> 00:10:05,720 Speaker 1: influx of Western foods. Kimchi is also seen as a 172 00:10:05,800 --> 00:10:09,000 Speaker 1: form of soft power away for South Korea to spread 173 00:10:09,000 --> 00:10:13,560 Speaker 1: its influence around the world through what is called gastro diplomamacy. 174 00:10:13,880 --> 00:10:17,120 Speaker 1: I love this term. I know. I am shocked that 175 00:10:17,160 --> 00:10:19,360 Speaker 1: I've never heard it before. I feel like we could 176 00:10:19,360 --> 00:10:21,880 Speaker 1: be involved in gastroid diplomacy. I think that our business 177 00:10:21,880 --> 00:10:27,520 Speaker 1: cards should read gastro diplomat. Yes, yes, I agree. Um 178 00:10:27,720 --> 00:10:31,760 Speaker 1: also sometimes called k food like k pop um. The 179 00:10:31,760 --> 00:10:34,559 Speaker 1: government gave monterary support to some Korean restaurants in the 180 00:10:34,640 --> 00:10:38,400 Speaker 1: United States. There's also a government backed Kimchi bus project 181 00:10:38,559 --> 00:10:42,920 Speaker 1: run by South Korean chef and writer Chian Ru. It 182 00:10:42,920 --> 00:10:46,640 Speaker 1: has been to thirty two countries serving up kimchi. And 183 00:10:46,679 --> 00:10:51,360 Speaker 1: then there's also kimchi and space. I think we talked 184 00:10:51,360 --> 00:10:53,840 Speaker 1: about this in our space food episode. Oh, we talked 185 00:10:53,840 --> 00:10:57,800 Speaker 1: about a lot. We did. It goes Yeah, I just 186 00:10:57,840 --> 00:11:00,760 Speaker 1: made a gesture, but you all get it. Um, we 187 00:11:01,200 --> 00:11:03,920 Speaker 1: talk a lot here. We do no no idea what 188 00:11:03,960 --> 00:11:06,760 Speaker 1: we talked about. After it's over, that's it. Yeah, it's 189 00:11:06,760 --> 00:11:12,959 Speaker 1: just gone, yea gone forever exactly into space. Yes. The 190 00:11:13,000 --> 00:11:16,480 Speaker 1: South Korean government spent almost ten years working on Korean 191 00:11:16,480 --> 00:11:19,880 Speaker 1: space food, which included two types of kimchi, one freeze 192 00:11:19,920 --> 00:11:23,480 Speaker 1: dride and one canned. But because add to be radiated 193 00:11:23,520 --> 00:11:25,520 Speaker 1: to kill all the micro organisms, which is kind of 194 00:11:25,520 --> 00:11:28,520 Speaker 1: a big deal with all the probiotic action and kimchi, 195 00:11:28,880 --> 00:11:33,040 Speaker 1: it left it kind of flat. However, the first South 196 00:11:33,120 --> 00:11:35,920 Speaker 1: Korean to space still appreciated it because it reminded her 197 00:11:35,960 --> 00:11:42,760 Speaker 1: of home when she was hurtling around the Earth. Yeah. Yeah, 198 00:11:43,760 --> 00:11:45,880 Speaker 1: at a moment, we both just went to a place. 199 00:11:45,920 --> 00:11:48,840 Speaker 1: I'm like, I I feel like kimchi would also soothe 200 00:11:49,040 --> 00:11:52,320 Speaker 1: me if I were in space and missing Earth. I 201 00:11:52,360 --> 00:11:55,240 Speaker 1: think so. Yeah, maybe one day if I'm my to 202 00:11:55,280 --> 00:12:00,199 Speaker 1: do list, go to space. But that is in the future. 203 00:12:00,760 --> 00:12:03,480 Speaker 1: We we should talk about the past. We should. But 204 00:12:03,600 --> 00:12:05,400 Speaker 1: first we're going to take a quick break for a 205 00:12:05,400 --> 00:12:16,560 Speaker 1: word from our sponsor. Hme, We're back, Thank you sponsor. 206 00:12:18,840 --> 00:12:22,960 Speaker 1: Kimchi originated in ancient Korea, makes sense and has been 207 00:12:22,960 --> 00:12:26,400 Speaker 1: a part of Korean culture for over two thousand years. 208 00:12:26,840 --> 00:12:28,800 Speaker 1: The first records of kim she go back as far 209 00:12:28,840 --> 00:12:31,520 Speaker 1: as two thousand, six hundred to three thousand years ago, 210 00:12:31,840 --> 00:12:34,040 Speaker 1: and the first written instance of kim she appeared in 211 00:12:34,080 --> 00:12:37,439 Speaker 1: the oldest existing Chinese book of poetry. A lot of 212 00:12:37,440 --> 00:12:41,319 Speaker 1: first right here. Um Koreans realized that compared to livestock, 213 00:12:41,440 --> 00:12:45,559 Speaker 1: growing vegetables took up less resources. Winters in Korea were 214 00:12:45,679 --> 00:12:47,800 Speaker 1: very tough, and they needed a way to preserve their 215 00:12:47,880 --> 00:12:50,960 Speaker 1: produce to make vegetables last year round, what do you 216 00:12:50,960 --> 00:12:55,040 Speaker 1: do salve them? At the time, this was done in 217 00:12:55,200 --> 00:13:00,880 Speaker 1: underground pots, and this early kim she was just halted vegetables. 218 00:13:00,920 --> 00:13:04,559 Speaker 1: That's what the original name translated to salted vegetables. It 219 00:13:04,640 --> 00:13:07,720 Speaker 1: stayed that way until the twelfth century when people started 220 00:13:07,720 --> 00:13:10,920 Speaker 1: to put in spices from sweet to savory, and they 221 00:13:11,040 --> 00:13:13,200 Speaker 1: had had different colors of kim chee depening what they 222 00:13:13,200 --> 00:13:17,199 Speaker 1: put in there. And Koreans were the masters of salting, 223 00:13:17,280 --> 00:13:19,360 Speaker 1: so much so that from fifty seven b c e 224 00:13:19,760 --> 00:13:24,400 Speaker 1: to six other countries took note, like literally they wrote 225 00:13:24,440 --> 00:13:28,439 Speaker 1: down how good Koreans were at preserving foods in salt. 226 00:13:29,360 --> 00:13:32,360 Speaker 1: In the late sixteenth or early seventeenth century, chili peppers 227 00:13:32,440 --> 00:13:34,719 Speaker 1: made their way to East Asia from the Americas where 228 00:13:34,760 --> 00:13:37,360 Speaker 1: they originated. And yeah that this was due to the 229 00:13:37,480 --> 00:13:40,560 Speaker 1: colonialism that was occurring at the time as a Columbus 230 00:13:40,840 --> 00:13:44,480 Speaker 1: hell that guy Uh and others explored and conquered and 231 00:13:44,520 --> 00:13:47,920 Speaker 1: colonized and on the nicer and spread the food products 232 00:13:47,920 --> 00:13:51,600 Speaker 1: of the Americas and West Africa through Europe. Um these 233 00:13:51,600 --> 00:13:54,200 Speaker 1: products made their way out to cultures in Asia via 234 00:13:54,240 --> 00:13:57,320 Speaker 1: the spice trade and via other colonization efforts. As such 235 00:13:57,360 --> 00:14:01,760 Speaker 1: as the Japanese into Korea in the late fifteen hundreds. UM, 236 00:14:01,800 --> 00:14:04,280 Speaker 1: the Korean cheli pepper that gochu um was first mentioned 237 00:14:04,280 --> 00:14:07,040 Speaker 1: in sixteen fourteen, but was referred to by other words 238 00:14:07,360 --> 00:14:10,280 Speaker 1: until all the way up to seventeen forty nine. It 239 00:14:10,320 --> 00:14:14,079 Speaker 1: seems that like the English word pepper um meaning both 240 00:14:14,160 --> 00:14:18,600 Speaker 1: something in the capsicum anum species um and and black peppercorns, yeah, 241 00:14:18,880 --> 00:14:21,480 Speaker 1: Koreans arrived at the word go chu as an offshoot 242 00:14:21,520 --> 00:14:26,440 Speaker 1: of words for black peppercorns. Yeah, I know that's cool, right, Yeah, 243 00:14:26,480 --> 00:14:29,120 Speaker 1: And thanks to the excellent blog about Korean language called 244 00:14:29,160 --> 00:14:32,920 Speaker 1: um Han Madi for that tidbit, Yes, thank you. Chili 245 00:14:33,000 --> 00:14:37,400 Speaker 1: peppers immediately changed and diversified the kimchi world, the ingredient 246 00:14:37,480 --> 00:14:42,200 Speaker 1: behind red kim cheese color and added some spiciness. From 247 00:14:42,200 --> 00:14:45,160 Speaker 1: the thirteen hundreds to the eighteen hundreds, kimchi went through 248 00:14:45,440 --> 00:14:48,120 Speaker 1: a lot of changes, with a lot of Japanese influence, 249 00:14:48,120 --> 00:14:51,240 Speaker 1: perhaps most notably soy sauce, which was another tool in 250 00:14:51,320 --> 00:14:54,680 Speaker 1: Korea's arsenal for preserving food. Some storians think it was 251 00:14:54,720 --> 00:14:57,960 Speaker 1: actually the Japanese that introduced chili pepper to Korea UM, 252 00:14:58,080 --> 00:15:01,120 Speaker 1: because Japan was more involved in the global scene during 253 00:15:01,160 --> 00:15:04,160 Speaker 1: this period, right, yeah say above free colonization efforts. Um 254 00:15:04,160 --> 00:15:06,280 Speaker 1: and garlic might have also come into Korea around this 255 00:15:06,320 --> 00:15:09,480 Speaker 1: time as well. By the nineteenth century, kim she made 256 00:15:09,480 --> 00:15:12,240 Speaker 1: with chili peppers in Chinese cabbage was a really popular 257 00:15:12,280 --> 00:15:15,160 Speaker 1: dish and to this day, yes, this is the most 258 00:15:15,160 --> 00:15:20,600 Speaker 1: popular iteration that Kimchi Field Museum opened in nine six. Yes, 259 00:15:20,600 --> 00:15:23,560 Speaker 1: it's a museum in Seoul, South Korea, devoted to the 260 00:15:23,680 --> 00:15:28,040 Speaker 1: history and science of kimchi. It it displays traditional kim 261 00:15:28,080 --> 00:15:30,840 Speaker 1: che crockery. It shows how it's made, how a local 262 00:15:30,880 --> 00:15:34,120 Speaker 1: weather and climate affect the final product. Another one for 263 00:15:34,160 --> 00:15:38,640 Speaker 1: the to do list. Exactly in the mid nineteen nineties, 264 00:15:38,880 --> 00:15:43,760 Speaker 1: appliance manufacturers started producing those aforementioned kim chi refrigerators, and 265 00:15:44,360 --> 00:15:47,680 Speaker 1: these are consumer fridges with different compartments that are meant 266 00:15:47,720 --> 00:15:52,240 Speaker 1: to hold kimchi at the right temperature and humidity and 267 00:15:52,360 --> 00:15:56,640 Speaker 1: air flow conditions while it's fermenting, and then separately once 268 00:15:56,760 --> 00:16:00,800 Speaker 1: it's done fermenting and ready to eat. Um. Yeah it. 269 00:16:01,480 --> 00:16:03,720 Speaker 1: These things went from from a like specialty product to 270 00:16:03,840 --> 00:16:07,480 Speaker 1: a must have home kitchen appliance in just two decades um. 271 00:16:07,520 --> 00:16:09,680 Speaker 1: As of the year two thousand, only eleven percent of 272 00:16:09,720 --> 00:16:14,720 Speaker 1: South Korean households had one UM, but over had one 273 00:16:15,320 --> 00:16:21,480 Speaker 1: or more kimchi fridges. UM. Some models even have Uvy 274 00:16:21,560 --> 00:16:24,960 Speaker 1: lamps on the inside that breakdown scent compounds in the 275 00:16:25,040 --> 00:16:30,200 Speaker 1: air inside the fridges, UM, keeping them smelling fresh. That's beautiful, 276 00:16:30,440 --> 00:16:33,920 Speaker 1: it is UM. And yeah. The global market for kimchee 277 00:16:33,960 --> 00:16:36,400 Speaker 1: really started booming in the early two thousand's as South 278 00:16:36,480 --> 00:16:42,040 Speaker 1: Korea began promoting Korean culture internationally. Yep, and uh, I 279 00:16:42,080 --> 00:16:45,760 Speaker 1: would highly recommend looking at pictures of when they make it, 280 00:16:45,920 --> 00:16:48,800 Speaker 1: when they're making it, because usually everyone's wearing like red 281 00:16:48,880 --> 00:16:51,400 Speaker 1: aprons and red gloves and red hats, and it just 282 00:16:52,800 --> 00:16:56,040 Speaker 1: looks cool and it's a much bigger or deal or 283 00:16:56,040 --> 00:16:57,960 Speaker 1: not ordeal, but it's it's a bigger thing than I 284 00:16:58,000 --> 00:17:00,280 Speaker 1: thought it was. And I really enjoyed the king at 285 00:17:00,320 --> 00:17:03,320 Speaker 1: all the pictures. Oh sure, yeah, and when um you 286 00:17:03,360 --> 00:17:04,960 Speaker 1: go back to that, to that how many heads of 287 00:17:05,000 --> 00:17:07,280 Speaker 1: cabbage are you doing? Kind of thing? Um? You know, 288 00:17:07,440 --> 00:17:09,680 Speaker 1: I was reading about like all of these people saying 289 00:17:09,760 --> 00:17:12,439 Speaker 1: that that their their parents or grandparents would make like 290 00:17:12,720 --> 00:17:17,440 Speaker 1: forty head batches, two hundred head batches, like and more like, 291 00:17:17,720 --> 00:17:20,600 Speaker 1: And I don't. I'm trying to picture that number of cabbages. 292 00:17:21,440 --> 00:17:23,720 Speaker 1: I'm like looking at the confines of the booth that 293 00:17:23,760 --> 00:17:25,600 Speaker 1: we're sitting in right now, and I'm like, I don't know, 294 00:17:25,840 --> 00:17:28,760 Speaker 1: I don't know how many that would be most of 295 00:17:28,800 --> 00:17:32,800 Speaker 1: this booth. I suspect it would. Yeah, I suspect a 296 00:17:32,840 --> 00:17:37,400 Speaker 1: podcast booth of cabbage. We would not be well liked 297 00:17:37,440 --> 00:17:39,680 Speaker 1: around the office. But she came out of it, and 298 00:17:39,680 --> 00:17:44,440 Speaker 1: then I think I think people would be into it. Yes, yes, um. 299 00:17:44,480 --> 00:17:47,960 Speaker 1: So that brings us about to today and to some science. Yes. 300 00:17:48,040 --> 00:17:49,920 Speaker 1: But first it brings us to one more quick break 301 00:17:49,920 --> 00:18:03,480 Speaker 1: for a word from our sponsor, and we're back. Thank you, sponsor, Yes, 302 00:18:03,520 --> 00:18:08,240 Speaker 1: thank you, And we're back with science. Yes um. Because Okay, 303 00:18:08,320 --> 00:18:12,440 Speaker 1: when you make kim chi, you are harnessing the aforementioned 304 00:18:12,480 --> 00:18:15,720 Speaker 1: power of lactic acid bacteria, which are the same helpful 305 00:18:15,760 --> 00:18:19,320 Speaker 1: bacteria buddies responsible for the texture and tang of like 306 00:18:19,440 --> 00:18:21,520 Speaker 1: yogurt and cheese, and for some of the flavor of 307 00:18:21,560 --> 00:18:24,600 Speaker 1: sour dough bread and sour beers and pickles and sour 308 00:18:24,680 --> 00:18:28,280 Speaker 1: kraut and on and on um. And these buddies are 309 00:18:28,440 --> 00:18:31,000 Speaker 1: all around us. They naturally live and grow on all 310 00:18:31,000 --> 00:18:34,120 Speaker 1: sorts of surfaces and also float in the air. So 311 00:18:34,359 --> 00:18:37,120 Speaker 1: you don't have to add a starter culture to make 312 00:18:37,200 --> 00:18:39,720 Speaker 1: kim chi unless you're going for something like very specific. 313 00:18:39,720 --> 00:18:42,280 Speaker 1: I suppose if you want to make a branded thing 314 00:18:42,320 --> 00:18:45,880 Speaker 1: that you're gonna industrialize, but yeah, But otherwise, if you're 315 00:18:45,880 --> 00:18:47,320 Speaker 1: just making it in your kitchen, you don't have to 316 00:18:47,359 --> 00:18:49,640 Speaker 1: add a starter culture. There. The environment will have enough 317 00:18:49,680 --> 00:18:52,960 Speaker 1: lactic acid bacteria to get a colony growing, given that 318 00:18:53,040 --> 00:18:57,840 Speaker 1: you provided the right environment. What is the right environment, Well, 319 00:18:58,000 --> 00:19:01,200 Speaker 1: it's a bunch of watery vegetables like cabbage and radishes 320 00:19:01,400 --> 00:19:04,160 Speaker 1: that provide food and moisture, with a bunch of salt 321 00:19:04,200 --> 00:19:08,240 Speaker 1: added because okay um, Although lactic acid bacteria tend to 322 00:19:08,280 --> 00:19:11,440 Speaker 1: be pretty tolerant of salt, most of the less helpful 323 00:19:11,480 --> 00:19:15,040 Speaker 1: bacteria that they would compete for resources with are not 324 00:19:15,440 --> 00:19:18,720 Speaker 1: salt tolerant. So the salt and kimche prevents the growth 325 00:19:18,800 --> 00:19:22,160 Speaker 1: of harmful bacteria and lets our buddies thrive. And when 326 00:19:22,160 --> 00:19:25,720 Speaker 1: they thrive, they poop lactic acid, which prevents the growth 327 00:19:25,760 --> 00:19:29,800 Speaker 1: of some other unhelpful bacteria and fungus like mold. It 328 00:19:29,840 --> 00:19:33,040 Speaker 1: also gives kimchi and other lacto fermented products add their 329 00:19:33,280 --> 00:19:36,480 Speaker 1: aforementioned tank. I've used a word aforementioned like four times 330 00:19:36,480 --> 00:19:38,600 Speaker 1: in this episode, every now and then, a word to 331 00:19:38,680 --> 00:19:41,680 Speaker 1: skits in your brain, and it's just there. Yesterday mine 332 00:19:41,760 --> 00:19:45,639 Speaker 1: was ultimately ultimately like ten times. Wow. That makes you 333 00:19:45,680 --> 00:19:51,000 Speaker 1: sound like a super villain or something, Lauren, Maybe I am. 334 00:19:51,080 --> 00:19:53,080 Speaker 1: I've always liked to think that you use your powers 335 00:19:53,119 --> 00:19:56,639 Speaker 1: for good. Well keep thinking that. I will stop you 336 00:19:56,720 --> 00:20:02,400 Speaker 1: from thinking that that's the best thing supervillain. Oh perfect, 337 00:20:02,600 --> 00:20:09,720 Speaker 1: We've created a monster. Um okay, BacT lactic acid bacteria. Though, um, 338 00:20:09,800 --> 00:20:12,480 Speaker 1: you also want to give these guys um a low 339 00:20:12,560 --> 00:20:16,760 Speaker 1: oxygen environment and a comfortable temperature. They like it pleasantly cool. 340 00:20:17,160 --> 00:20:20,959 Speaker 1: Um Cook's illustrated writer A Wolf ran an experiment and 341 00:20:21,000 --> 00:20:24,600 Speaker 1: found that kim she turns out best when held at 342 00:20:24,640 --> 00:20:28,560 Speaker 1: around sixty five degrees fahrenheit that's about eighteen degrees celsius 343 00:20:28,560 --> 00:20:32,960 Speaker 1: while it is fermenting m and She more specifically found 344 00:20:33,080 --> 00:20:37,080 Speaker 1: that that temperature let's this different genus of helpful bacteria, 345 00:20:37,320 --> 00:20:41,760 Speaker 1: Lucina stock to grow in the kimche first, which acidifies 346 00:20:41,920 --> 00:20:44,439 Speaker 1: the environment and and also helps remove some of the 347 00:20:44,440 --> 00:20:48,160 Speaker 1: oxygen on, both of which helped the lacto baxialus grow 348 00:20:48,920 --> 00:20:52,400 Speaker 1: m M. I definitely want to try making this now. 349 00:20:52,840 --> 00:20:57,080 Speaker 1: I do have my old mini fridge. Oh okay, I 350 00:20:57,119 --> 00:20:59,600 Speaker 1: don't think that'd be good, but I have a separate 351 00:20:59,640 --> 00:21:02,960 Speaker 1: mini fridge I could use. Yeah, I mean you can, 352 00:21:03,040 --> 00:21:05,159 Speaker 1: you can really experiment with it. That's I mean. The 353 00:21:05,400 --> 00:21:06,879 Speaker 1: thing is is that, like I mean, if you see 354 00:21:07,359 --> 00:21:10,480 Speaker 1: mold growing on the surface, probably don't eat that. But um, 355 00:21:10,520 --> 00:21:14,920 Speaker 1: but other than that, it's fairly safe to make it home. Yes, yeah, 356 00:21:15,119 --> 00:21:18,960 Speaker 1: and yeah, your ferment times may may vary depending on 357 00:21:19,000 --> 00:21:22,879 Speaker 1: your circumstances. Um, there's a lot of really good guides 358 00:21:22,960 --> 00:21:25,399 Speaker 1: out there to for for how to make it and 359 00:21:25,440 --> 00:21:28,880 Speaker 1: what ingredients to put in and how everything works in there. Um, 360 00:21:29,160 --> 00:21:32,720 Speaker 1: lots of very excited home cooks right now getting into fermentation, 361 00:21:32,760 --> 00:21:36,399 Speaker 1: which is beautiful. Yes, I do love that. Yeah, but um, 362 00:21:36,440 --> 00:21:38,600 Speaker 1: but yeah, most most of these recipes can be done 363 00:21:38,640 --> 00:21:41,520 Speaker 1: in a range of like two days to like maybe 364 00:21:41,600 --> 00:21:45,359 Speaker 1: nine days. Oh I could have kimchi in two days. 365 00:21:46,200 --> 00:21:49,320 Speaker 1: It's it's it's recommended to be more around the like 366 00:21:49,440 --> 00:21:53,600 Speaker 1: four day kind of again, like yourcations is a virtue. 367 00:21:53,640 --> 00:21:55,560 Speaker 1: You're you're I mean, you're you're kind of playing with 368 00:21:55,560 --> 00:22:00,000 Speaker 1: with the temperature and seeing, yeah, faster, slower the taste 369 00:22:00,040 --> 00:22:02,000 Speaker 1: to your Kim, she is going to happen when you 370 00:22:02,080 --> 00:22:05,840 Speaker 1: let the lect of excels really really do its thing. 371 00:22:06,680 --> 00:22:10,840 Speaker 1: I can wait, I can wait. Well, we'll see. That 372 00:22:10,880 --> 00:22:12,959 Speaker 1: will be the other part of the experiment. Can I 373 00:22:13,000 --> 00:22:15,200 Speaker 1: make it? And then? Can I wait? Can I wait 374 00:22:15,240 --> 00:22:18,360 Speaker 1: to eat it until it's done? Well, Well, we'll find out. 375 00:22:18,880 --> 00:22:22,240 Speaker 1: And yeah, please listeners, if you've got a recipe, send 376 00:22:22,280 --> 00:22:25,679 Speaker 1: it our way. Absolutely. Yeah, but this brings us to 377 00:22:26,600 --> 00:22:35,120 Speaker 1: this can get really spicy. It can very much can. 378 00:22:35,520 --> 00:22:40,560 Speaker 1: Speaking spy Rachel ro I just listened to the Lobster episode, 379 00:22:40,560 --> 00:22:42,760 Speaker 1: and although I'm pretty sure this isn't what Annie was 380 00:22:42,800 --> 00:22:45,840 Speaker 1: talking about when she said lobsters shaped car, I think 381 00:22:45,920 --> 00:22:48,119 Speaker 1: y'all need to know that there is a Monster Struck 382 00:22:48,200 --> 00:22:53,040 Speaker 1: truck shaped like and themed around Lobster. The very best 383 00:22:53,040 --> 00:22:58,160 Speaker 1: part is the name Crush Station. There's a red version too. 384 00:22:58,280 --> 00:22:59,840 Speaker 1: I don't know, but I truly hope the driver and 385 00:23:00,040 --> 00:23:02,080 Speaker 1: be referred to them as ron cooked and so on. 386 00:23:02,160 --> 00:23:06,399 Speaker 1: The picture it's blue. It's a lobster. It's a big 387 00:23:06,440 --> 00:23:09,879 Speaker 1: blue lobster. Pinchers are rubber banded, which is confusing to me, 388 00:23:09,960 --> 00:23:11,719 Speaker 1: because I would think that they would want, you know, 389 00:23:11,800 --> 00:23:14,639 Speaker 1: if you're well, I would assume they're worried about breaking 390 00:23:14,640 --> 00:23:18,400 Speaker 1: it off logistically. But yeah, sure, I like that they 391 00:23:18,400 --> 00:23:22,120 Speaker 1: added the robber band. It's a nice time. Yeah, yeah, 392 00:23:22,200 --> 00:23:25,760 Speaker 1: and so and so the this this, it's it's just 393 00:23:25,800 --> 00:23:29,200 Speaker 1: a big blue lobster. It's mounted so that it's its 394 00:23:29,240 --> 00:23:33,000 Speaker 1: claws are are up over the engine um and it's 395 00:23:33,040 --> 00:23:36,240 Speaker 1: a it's a big, big, big old monster truck. I 396 00:23:36,280 --> 00:23:41,280 Speaker 1: love it. Yeah, I love it, Heather wrote. Growing up 397 00:23:41,280 --> 00:23:44,440 Speaker 1: on the East Coast of Canada, in Newfoundland and Nova Scotia, 398 00:23:44,640 --> 00:23:47,359 Speaker 1: lobster has been a way of life. Dumping Day, the 399 00:23:47,440 --> 00:23:49,639 Speaker 1: day that the fishermen go out to drop their traps, 400 00:23:49,760 --> 00:23:51,720 Speaker 1: is still a big deal and a newsworthy event and 401 00:23:51,760 --> 00:23:54,280 Speaker 1: a lot of fishing towns. Many folks in small towns 402 00:23:54,280 --> 00:23:56,600 Speaker 1: will go directly to the wharf or fish plant to 403 00:23:56,640 --> 00:23:59,480 Speaker 1: buy the lobster directly from the fisherman fresh from the 404 00:23:59,560 --> 00:24:02,119 Speaker 1: catch their dinner that night. When I was a kid 405 00:24:02,160 --> 00:24:04,400 Speaker 1: in the nineteen eighties, we would get a lobster dinner 406 00:24:04,440 --> 00:24:07,159 Speaker 1: at home a few times a year. Who needs side dishes? 407 00:24:07,440 --> 00:24:11,399 Speaker 1: Think a mountain of lobster shells, flying, the sweet sweet 408 00:24:11,480 --> 00:24:14,199 Speaker 1: meat being pulled from tails and claws, and even sucking 409 00:24:14,240 --> 00:24:16,560 Speaker 1: the small strips of meat from the legs. With the 410 00:24:16,680 --> 00:24:19,639 Speaker 1: rising prices, since then, this is an annual occurrence, at most, 411 00:24:19,880 --> 00:24:22,439 Speaker 1: bridged by lobster rolls and the occasional visit to one 412 00:24:22,440 --> 00:24:25,360 Speaker 1: of the many seafood restaurants in the area. While lobsters 413 00:24:25,359 --> 00:24:27,919 Speaker 1: are now considered a luxury, prices range from seven to 414 00:24:27,960 --> 00:24:30,159 Speaker 1: fifteen dollars pound here, depending on where you buy it 415 00:24:30,160 --> 00:24:32,440 Speaker 1: and whether or not it's in season. When my parents 416 00:24:32,480 --> 00:24:35,000 Speaker 1: were children, it was considered a poor man's food, and 417 00:24:35,040 --> 00:24:37,719 Speaker 1: stories from my grandmother said, you knew who the children 418 00:24:37,920 --> 00:24:39,879 Speaker 1: of the less well to do families were because they 419 00:24:39,920 --> 00:24:43,480 Speaker 1: brought lobster sandwiches in their school lunch. Listening to this 420 00:24:43,520 --> 00:24:46,119 Speaker 1: episode made me long for one of my favorite foods. 421 00:24:46,160 --> 00:24:48,000 Speaker 1: But when I don't get to eat nearly as often 422 00:24:48,040 --> 00:24:52,359 Speaker 1: as that, like, ah, I got a longing to now. 423 00:24:52,480 --> 00:24:54,760 Speaker 1: I know a lot of listeners right in and they 424 00:24:54,880 --> 00:24:58,240 Speaker 1: they're like, why the cravings? Why? And I say, I agree, 425 00:25:00,280 --> 00:25:03,680 Speaker 1: We're not immune from the crapy. Yeah, yeah, absolutely, I 426 00:25:03,760 --> 00:25:05,439 Speaker 1: think I feel like that's the like one of the 427 00:25:05,520 --> 00:25:07,840 Speaker 1: number one things that I see on Twitter like people 428 00:25:07,880 --> 00:25:12,280 Speaker 1: will recommend us and then be like, but don't eat 429 00:25:12,320 --> 00:25:17,760 Speaker 1: it before lunch. Don't eat your podcast. You've got to 430 00:25:17,800 --> 00:25:21,320 Speaker 1: wait until after lunch for that, otherwise you'll get a cramp. 431 00:25:21,400 --> 00:25:26,400 Speaker 1: We all know that. Well. Anyway, I have a friend 432 00:25:26,440 --> 00:25:29,960 Speaker 1: who's in Maine right now, and she keeps sending me 433 00:25:30,040 --> 00:25:33,480 Speaker 1: pictures of all the lobster She's I'm very happy for you, Marissa, 434 00:25:33,920 --> 00:25:37,919 Speaker 1: but I'm very jealous. Yeah. Producers. Super producer Andrew just 435 00:25:37,960 --> 00:25:41,080 Speaker 1: came back from a trip up north and told me 436 00:25:41,119 --> 00:25:43,280 Speaker 1: about some of the lobster rules that he got to eat, 437 00:25:43,359 --> 00:25:48,960 Speaker 1: and it was Yeah, it sounded really nice. It does. Wow. 438 00:25:49,160 --> 00:25:51,280 Speaker 1: Another another one for the list is sitting ever and 439 00:25:51,320 --> 00:25:54,080 Speaker 1: never longer. But we'll start marking things off here soon 440 00:25:54,560 --> 00:25:57,400 Speaker 1: in the meantime. Thanks to both of them for writing. 441 00:25:57,440 --> 00:25:58,880 Speaker 1: If you would like to write to us, you can 442 00:25:59,040 --> 00:26:01,600 Speaker 1: Our email is how Low at saber pod dot com. 443 00:26:01,600 --> 00:26:05,080 Speaker 1: We're also on social media. You can find us on Twitter, Instagram, 444 00:26:05,080 --> 00:26:08,000 Speaker 1: and Facebook at savor pod. We do hope to hear 445 00:26:08,040 --> 00:26:10,440 Speaker 1: from you. Savor is a production of I Heart Radio 446 00:26:10,480 --> 00:26:13,040 Speaker 1: and Stuff Media. For more podcasts from my Heart Radio, 447 00:26:13,119 --> 00:26:16,640 Speaker 1: you can visit the I Heart Radio app you can 448 00:26:16,680 --> 00:26:20,280 Speaker 1: go to Apple Podcasts or wherever you listen to your 449 00:26:20,280 --> 00:26:23,560 Speaker 1: favorite shows. Thank you, as always to our super producers 450 00:26:23,680 --> 00:26:26,080 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 451 00:26:26,119 --> 00:26:27,720 Speaker 1: and we hope that lots more good things are coming 452 00:26:27,760 --> 00:26:28,600 Speaker 1: your way.