I have a few posts to compose from our recent family trip to bayou country. Specifically, most of the week was spent in Lockport which is centrally located along Bayou Lafourche (the centerpoint of Lafourche parish and the first part of the drive from New Orleans to Grand Isle). Central and south Lafourche are purely rural and the main passers-thru are oil and fishing industry traffic and those curious about the BP oil spill affects on South Louisiana (even Obama has been through). Lots of quaint scenery and great food down there, and I missed it very much.
After getting back with various goodies and groceries, Ming and I took some fresh brussels sprouts that my Uncle had grown by accident (he thought it was broccoli and since no one there uses brussels sprouts we scooped them up). Ming also isn't a fan of brussels sprouts, but I convinced her to help me make a kimchee with them. She pulled up a very interesting recipe that utilizes finely shredded daikon and green apple to round out the flavors. Brine first, then mix with other ingredients and allow to ferment/press for 2 days, then jar and chill. The taste after the initial fermentation is 'pow.' Just jarred it up, and now to wait a couple of weeks to allow the flavors to meld before cooking with it.