lemons

scoot, you’re just now getting into the ginseng harvest season in the Appalachians (September through December), so hopefully it’ll become a little easier to find. If you can’t find a specialty store closer by, I’d recommend taking a day-trip out to a ginseng farm, as the competition for foraging the wild stuff is pretty fierce.

I usually use it for kimchi as well (especially Maangchi’s buchu-kimchi recipe!), but also you can add a little bit to any savory dish to bump up the flavor. If you just use a couple of dashes in a larger dish, it won’t taste of fish at all, it’ll just seem richer – like adding an anchovy into pasta sauce, or a little bit of coffee in a chocolate cake! Just use a little bit less salt in whatever dish it is, since the fish sauce will be pretty salty.