Jackie: SALT

I did a little research, and apparently N. Korean prisoners are fed a very salty soup every day. So they are getting sodium chloride, anyway, which I don't eat; I use natural sea salts. This is apparently to keep them from fainting with dehydration during their hard labor. So Dawn, maybe that's how they keep their inmates from losing water weight. You are still probably eating less salt than hard-labor camp inmates are.

I think our bodies are in starvation mode, which is gratifying since I'm pretty sure I'm starving to death. At least it's not all in our heads.

I made some FANTASTIC canario beans last night. Do N. Korean inmates care if something is tasty, or do they just want MORE? At this point, I want tasty. I'm not far gone enough to just want more. I feel like if my little ration isn't yummy, I don't want it...which comes from the pretty privileged position of choice.

Here is a recipe for Korean cabbage soup. I'm making it tonight.

Korean Cabbage Soup Recipe (Baechu Gook)

By Naomi Imatome-Yun, About.com

Baechu Gook

Naomi Imatome

This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 1 head Napa cabbage, chopped
• 4 cups beef broth*
• 4 Tbsp Korean soybean paste (daenjang)
• 2 tsp minced garlic
• 2 tsp black pepper**
• 2 scallions, chopped

Preparation:

In a large pot, bring beef broth1 up to a

boil. Add soybean paste when the soup is

very hot, stirring to dissolve. When it

begins to boil, reduce to a simmer and add

cabbage and garlic. Cook until cabbage is

very tender, about 20 minutes. Turn off

heat and add black pepper and chopped

scallions.

(Serves 4)

**I like my baechu gook very pepper-y, but

you can also replace this with red pepper

powder (kochukaru) if you want that type

of spiciness instead.