Just pulled the first load of cabbage from the garden.
Each cabbage is twice the size of my head and the metal bowl is the big kind — like something you would bathe a baby in.
In a few hours it will all be kimchi!
Came across this piece on a friend’s Facebook page today. Jihyun Ryou designed ways to store and preserve food based on traditions she learned from Korean grandmas. Some highlights:
An egg has millions of holes in its shell. It absorbs the odour and substance around itself very easily. This creates a bad taste if it’s kept in the fridge with other food ingredients. This shelf provides a place for eggs outside of the fridge. Also the freshness of eggs can be tested in the water. The fresher they are, the further they sink.
Apples emit a lot of ethylene gas. It has the effect of speeding up the ripening process of fruits and vegetables kept together with apples. When combined with potatoes, apples prevent them from sprouting.
A perforated dish sits over a bowl of water. Fruit then receives humidity, helping it last longer. It’s inspired by the old farmer’s wisdom to preserve fruits fresh before selling.
You can see the rest of her designs at Save Food From the Refrigerator.