Los Angeles-based alt-rockers Fast Friends are KX FM’s Artist of the Month!
We asked the eccentric and secretive band to share with us a recipe they love to make, and band member Ryan Spraker took us on a step by step journey on how he likes to prepare the classic Korean dish Kimchi, complete with the unique philosophy and wit only an indie-rocker could provide.
FAST FRIENDS – HOW TO MAKE KIMCHI
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Acquire lettuce
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Use knife to hack at lettuce until it’s in many many pieces
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Put many pieces of lettuce into a large bowl with enough water to cover it
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Subsequently add enough salt. In this case I went with 1/4 cup
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Let the lettuce soak (for 1-2 hours) and most likely becomes far too salty and gross
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Finely grate ginger into a bowl. Don’t know how much/who cares at this point
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Do the same thing with garlic again ‘who cares because no/gods no masters’
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Be super bad at cutting stuff and totally over it while cutting carrots into matchstick-sized pieces, but also you suck at cooking either way, so grip it and rip it
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Put all that stuff with a big bowl with the ruined lettuce after attempting to drain/pressing all the liquid from lettuce
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Oh – very integral step is to also add like 4 or 5 teaspoons of Korean red chili flakes called Gochugaru
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Use your hands to mix it all up… noice
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Pack the slop mix into mason jars as tight as possible and press down. At this point you’ll notice it’s already looking pretty garbage but YOLO
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Leave about an inch of room at the top for the gas from the fermentation to do something or whatever… idk I ain’t no science nerd
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Put on covers but not too tight because supposedly it’ll explode but I’ve never seen that happen (seems super suss 2 me)
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Store for 2-4 days in the same place that The Traveling Wilburys suggest you store your DX7 synth “In a cool dry place”
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Feel certain it’s not gonna be good and you should’ve tossed the lettuce from the get go
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HIDE YOUR SHAME
