There are an Amazing Oriental and an Ekoplaza in the nearest big city, but yeah, haven’t been there lately. Will keep it in mind, though. 
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There are so many kinds of kimchi, and cucumber kimchi is just one of many. But if you are making the regular Napa cabbage kimchi, don’t mix in cucumber into that. Just make them separately as they will ferment differently and cucumbers could become too mushy and sour. With regular cabbage kimchi, I wouldn’t add any other vegetables other than Korean radish or maybe something similar, such as daikon or turnips. You can also add Korean mustard leaves (Ghat), but I doubt you’d have access to that if you don’t even have Korean radish.
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I’ve made 깍두기 (Ggakdugi - cubed radish kimchi) with red beets before and although it was similar to the regular Ggakdugi, beets had a bit of too much earthy taste to me. But if Korean radish isn’t available, it can be a substitute. Just make sure to brine it in salt (with a little sugar) water for a long time before using it for kimchi.
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Korean (or Asian) pears are much bigger and rounder than American (or regular) pears. They are so sweet and juicy! The texture is a lot firmer than the regular pears so it almost feels like a cross between an apple and a pear.
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Yes, I noticed that the Korean ones we get here (in NL) are a lot sweeter than the Asian pears in the Asian supermarket. Definitely worth trying if you can find them 
P. s. I tried it with the skin on and I see why they always peel it on dramas 
I prefer it with the skin off.
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Do you have them in your regular supermarket? 
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No 
Je kan de normale Asian pears in de Amazing Oriental vinden, maar voor de Koreaanse moet je naar een Koreaanse winkel zoals in Rotterdam of Amsterdam 
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Unlike the “regular” pears, you are supposed to peel the skin off of a Korean pear as the skin is thick and tough! 
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Dat wordt een lange reis … 
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Well the one I had, the skin wasn’t very thick or tough per se, but it was awfully sour compared to the sweetness of the actual fruit. It just tasted bad to me 
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Thicker and tougher than the “regular” ones, I mean. And yes, they taste bad, too! You know Koreans eat pretty much anything and everything, especially when it comes to vegetables/fruits/weeds (or I tell my kids the “Korean veggies,” such as plantago, dandelion, shepherds purse, crown daisy, etc. )/plants/roots/tree barks, so on! So when Koreans don’t eat it, then there’s a good reason for it! lol
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If you can’t find it locally, you can buy it online from several places. Here’s what it looks like.
This kind of tea was made by people who needed to stretch their tea supply out and it tastes good too.
I don’t drink or eat foods with milk - like pudding, cream of anything or lattes, etc. because I am lactose intolerant and milk gives me terrible gut pain. yea, Don’t need that stuff.
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Man! You are making me HUNGRY! I LOVE octopus and can’t get them in Idaho unless I buy sushi and even then I don’t see it that often.! 
So, you don’t just ‘quick set’ the octopus, you cook the heck out of it? Have you tried just cooking it enough to ‘set it’ then ‘curing it’ with lime? Your recipe sounds a lot like my calamari salad recipe except I haven’t’ used capers before. I’ll try that next time I get my hands on some squid or octopus. 
Funny! This actually happened to me at Pike’s Fish Market in Seattle. It is that huge place where the guys throw fish to each other. (YIKES!) They catch them though… anyway,… There is an artisan section nearby. I was shopping there with my hubby and saw a cute little octopus pin. I showed it to him. He said, “How cute.” and I replied, “And tasty too!”
Man oh MAN! that artisan nearly bit my head off! “How dare you eat octopus! Don’t you know how intelligent they are!” She was going on and on, Furious with me like I was a cannibal chomping on her child. I just looked at her and tried my best not to laugh. But I behaved and didn’t respond with what I was thinking “Uh, You ever heard of you are what you eat?” (smart octopus are good for your brains) and also I thought, “Uh lady, you are set up in a fish market, maybe you should set up somewhere far away from cannibals.”
I mean like really! What was she thinking? The people who shop there eat seafood.
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Wahahaha!
I’m a vegetarian but even I wouldn’t say things like that.
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That’s new to me bc in my culture octopus salad is for the well to do $$$$(wealthy) bc the octopus is very expensive to buy in my island. I haven’t had that salad in many years but is healthy and tasty so i wanted to share it here.
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Yea, I am originally from the San Francisco Bay Area and seafood is readily available but there are way too many very militant vegans who don’t hesitant to castigate people who do not conform to their dietary religion. Seattle has their share of militant vegans also. and ‘militant’ is the correct term. They will chop you off at the knees. It is their missionary goal to eradicate animals as food sources and they are not shy when it comes to ‘educating’ their victims.
If I was up for a fight I’d just tell them, “Hey, human beings did NOT become smart by eating grass. We are not cows. We are omnivores which means we need PROTEIN with our veggies.” but then I’d have a knock down drag out fight with them and I am just too old for that kind of fun nowadays. Every once in awhile the news hits that child protective services were called (Again sigh) because some ill-informed vegans were not feeding their children nutritionally sound diets necessary for good growth. Their poor kids…
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True, it’s not needed at all. My husband is lactose intolerant too. He does like lattes though, but with oat, soy, almond or cashew milk I always find myself making them for him (the “milk,” not the latte) 
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Making the milk? I usually get my rice milk, soy milk, etc. at the supermarket … how do you make them?
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Let me start with the easiest:
Nut milks & seed milk.
You soak the nuts / seeds for 2.5 - 4 hours, skin them if you want to or leave them on, and blend them with water. A ratio of 1:4 nuts/seeds to water is a good starting point. You can strain this with a nut milk bag or several cheese cloths or anything else you have. I have a high powered blender, so it’s easy to blend everything, but if you notice that your blender isn’t blending everything, blend it for longer.
Soy Milk:
Just watch the video and skip the tofu step I always have soaked soybeans in my freezer, I just love making this.
Grain milk
Same as with the nuts, but you can skip soaking them if you are in a hurry. I do recommend it though.
You can choose to cook the milks or not. I like my oat milk raw, but my rice milk cooked. Strain and use
Oh, I found a video:
You can also combine things - I love the combo sesame, oat & rice
If you want to use it for foams and such, you need to add oil and a binder to the milk, just like they do to the packaged ones
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