Autumn Cemetery

Toronto Cemeteries:

I am lucky to live within walking distance of 3 beautiful old cemeteries: St James Cemetery, The Toronto Necropolis and Mount Pleasant Cemetery. I spend a fair amount of time in these places. Here, gigantic old trees grow to their full natural forms, never chopped and deformed to make way for electrical wires. There is no constant hum and noise of traffic. The are only ever a few people and they usually seem quiet and contemplative. Even their dogs don’t bark. I took these photos over a few autumn days walking through St James and Mount Pleasant cemeteries.

Orange, red, yellow and purple leaves together in St James Cemetery
I didn’t manipulate the colours at all. This is natural saturation from the light just before sunset.

Death (and Beyond?)

As a child, I remember finding dead birds in the grass under big windows and examining their intact but unmoving bodies. I thought: “It looks like a sleeping bird but, something is missing…it’s not asleep and somehow, it’s not really a bird at all anymore.” It wasn’t something I could see…but something I could sense. A cold absence. Going to an open casket funeral some years later, I had the same feeling while peering over the heavily made-up face of the old woman in the box: this is not really a person anymore.

Growing up, I never lost my curiosity about death and I paid attention to cultural and religious differences around the subject. I had so many questions. Where do we go, if anywhere? Do we return in a new form? Do we really face almighty judgement for our behaviour during our short time here? If death separates us, will we meet again? Do we just say these things to comfort ourselves when we lose someone or, do we really believe them? Maybe living is just like a light switch: Now it’s on…you are alive. Now it’s off…darkness…forever. I guess only the dead have all the answers and, at least in my life, they remain silent.

Autumn foliage on display in St James Cemetery Toronto

What I know for certain is that the dead can live on in our thoughts, in our memories. They can be present in that way. When I visit a cemetery, I am always mindful of the fact that I am walking among graves and not in a city park. And even though the dead are silent, I feel like I am meeting them in some way. Reading their names out loud and calculating the bracket of time stamped on their headstones I wonder what they might have done while they were still here. Who did you love and what did you care about? How did you manage to grow so old? And why did you die so young?

Remains:

Long ago, reading a Rohinton Mistry novel, I discovered the Zoroastrian practice of laying the dead out on a Tower of Silence for the vultures to eat the flesh from the bones. The idea seemed shocking at first but later, I learned that this custom is a final act of charity: to feed the flesh to the birds rather than letting the body go to waste. The living help the dead to perform a final act of good will. In the West, this might seem like an objectionable practice. But, the Zoroastrians would probably think that incinerating a body in a gas oven and placing the ashes in a jar to display is strange and wasteful. There are so many different ways that the living dispose of the dead. Religious or cultural beliefs usually dictate the method, but more recently, economics of space and cost are influential as well.

Sunlight shining through orange leaves in Mount Pleasant Cemetery in autumn
Bright orange leaves on the ground around tombstones in St James Cemetery

These days cremation seems to be most common method while certain religions still insist on whole body burial. “Green” burials (where shrouded bodies are interred to decompose in a natural area) are becoming increasingly popular. Burial at sea for servicemen and civilians still happens. A few small areas of the world still practice mummification. In Tibet, because there is only rock underfoot, the dead are left on a high peak to decompose or be eaten in what is known as a sky burial. Similarly, indigenous tribes in parts of British Columbia and the US southwest used to perform tree burials, where a body wrapped in a shroud gets placed in the high crook of a tree for nature to use.

Large monument in Mount Pleasant Cemetery

About Cremation

I have noticed quite a few job openings for crematory workers lately. The pay is high and there are almost no requirements other than being able to lift heavy things (one end of a corpse I assume). Not knowing much about the process of cremation, I did some research.

As expected, bodies are placed in gas ovens and burned at high temperatures over several hours. But not everything turns to ash. Bone fragments remain, and these get put into a “cremulator“, which works much like a coffee grinder. Bone fragments go into a hopper, get ground up and deposited into in a paper bag below. The bag of ash and powdered bone is sealed, labeled and placed in a container to be returned to the family. Artificial joints made of metal remain intact after cremation and, if the family does not request to have these parts returned, the metal is recycled and repurposed.

In Japan, cremation is handled a little differently in that the bone fragments are not ground up. Instead, they are collected and placed into an urn which ends up in a family grave or mausoleum. Family members use ceremonial chopsticks to pick bone fragments out of the ashes starting with the legs and ending with the skull. This way, the person will not be assembled upside-down in the urn. It is interesting to imagine of the remains getting handled directly by the family, something that seems so unthinkable in the west.

St James Cemetery Toronto in autumn with orange and yellow leaves
Mount Pleasant cemetery with red leaves in fall

Traveling

While traveling in different parts of the world, I often wonder if it is ok to photograph cemeteries. I visit them everywhere I go but I never take pictures if there is a ceremony going on or if any family is around visiting the dead. Once, I discovered a beautiful cemetery on a steep hill in Kyoto. There were several families washing graves and leaving offerings so I didn’t take any pictures. But, I was moved by the devotion with which the visitors cared for the graves. It was my first time seeing anything like this.

I have pictures of old cemeteries in Zizkov, Praha, where my mom grew up, ones she would have passed by everyday. They probably look exactly the same now as they did back then. My grandmother is in there somewhere although I haven’t been back since before her death, around the time of Covid. I look forward to visiting her sometime soon.

Praha, Zizkov, Czech Republic

Gwangju

Gwangju National Cemetery
May 18th National Cemetery in Gwangju, 2017. These mounded graves are a common sight in cemeteries in Korea.

After reading Han Kang’s Human Acts (a deeply affecting book set around the days of the Gwangju Uprising and massacre in 1980), I felt a need to travel to Gwangju on my next trip to Korea in 2017. On a bright and chilly autumn morning, I got on a bus and arrived at the Gwangju Memorial.

Other than a few attendants at the museum, I was the only person there. It was a truly beautiful place, especially on that day, flooded with sunlight and the colours of fall. After a walk through the memorial and the museum, I wandered on the footpaths which eventually opened up onto an old cemetery in the hills. It was breathtaking: the silence, the beauty. There was nobody else there so I took photos, two of which are below. I remember the distinct feeling of not being alone even though I was the only person in this huge open space.

Just west of the May 18th Memorial, Mudeung Cemetery, Gwangju, 2017
Mudeung Cemetery, Gwangju, Korea, 2017

We don’t talk about death much around here….

I think about death pretty often. And the older I get, the more I think about it. Never in a fearful or sad way…maybe more like a calm acknowledgement that it is inevitable. I am much farther from the starting line than I am to the finish line, and people have been disappearing from my life for years. More than half of the family members I knew growing up are now gone. Childhood friends have disappeared. Even people I have known who were much much younger than I am have had their lives cut surprisingly short.

Death is always accompanied by the deep sadness of those left behind. But, I think it is also an important and positive reminder that you….you are still alive. Whenever I am walking through a cemetery, I am reminded that I will be joining the club in the not so distant future but, more importantly, that I am still alive right now. It’s a potent warning that time is short and shouldn’t be taken for granted. Every minute you are alive is another minute you are closer to death. Really. No exceptions.

As to what happens after our heart stops and we draw our last breath…who can say? I do know that when I am in a cemetery, even though I might be the only person walking among the acres of trees and headstones, it is impossible to feel lonely there. I just never do. Are the dead keeping me company? Are they watching from somewhere?

We don’t talk about death so much in the West so I hope this doesn’t come across as something too uncomfortable or sad. I would be happy if it was just the opposite. Every morning, I wake up feeling genuinely excited to start another day. I can’t wait to see what happens next. I open my eyes and I think: “Ah…I am still here. Thank you!” Every day.

I like this picture because you can see the highrises of St James Town just across the street from the west fence of St James Cemetery.

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Samgyetang

What is samgyetang?

Samgyetang is ginseng chicken soup. “Sam” for insam (인삼), the Korean word for ginseng; “gye” refers to chicken; “tang”(탕) is a soup. It is a hearty and delicious soup that tastes great during chilly months. It is also surprisingly popular during the hottest days of the year in Korea where eating steaming hot food is believed to have a cooling effect on the body.

My first time…

The first time I ate this soup was on a chilly afternoon in Seogwipo City on Jeju Island. Hungry and cold, I was wandering around an area known for restaurants. It was the off-season so many restaurants were closed and most others were serving Jeju black pig samgyeopsal, something that is difficult to eat on your own. Feeling defeated, I decided to go to a nearby convenience store to at least buy some kimbap. On my way I spotted a small house with a sign that simply said “삼계탕” (samgyetang) but this little house didn’t look like a restaurant at all.

When I cracked the door open to peek inside, I was surprised to see an older woman sitting on the floor in front of her sofa, watching TV. I quickly apologized and tried to leave, but she got up and gestured for me to come inside. Hardly knowing any Korean, I simply said “samgyetang”? She nodded and gestured for me to sit on the sofa. She unfolded a small square table in front of me and then disappeared. I sat alone in this room, watching TV and silently wondering if I had made some kind of a mistake. But, a few minutes later, she came back smiling and put 2 or 3 dishes of simple banchan on the table in front of me. And, a little after that, she came back with a steaming black earthenware bowl containing a single small chicken in a bubbling broth.

I ate this delicious steaming meal as fast as I could without burning my mouth. The woman seemed pleased when she saw all the empty plates. I gestured to pay, she accepted my money with a nod and a smile and I was on my way.

That meal seems like a mystery to me to this day. Was it really a restaurant? Was it a dream? It seemed like some kind of a magical chapter in a book. Someday I will return to investigate. These are the best kinds of travel experiences. There is something deeply lonely about traveling by yourself, but I think that it also opens many doors that may not have otherwise materialized at all. Like the door to this little house where I first ate samgyetang on a chilly afternoon on Jeju Island, perched on the edge of a sofa watching TV.

Ingredients

I made this recipe in a single large pot with a small whole chicken to eat family style. If you prefer, you can also make 2 separate portions out of this using the same amount of ingredients and 2 Cornish hens instead. It looks prettier when you serve each person their own whole bird and it is a lot less messy. Chickens are quite a bit less expensive and easier to find than Cornish hens so this is what I usually use.

  • 1 small to medium chicken (or 2 cornish hens)
  • 15-20 whole cloves of garlic
  • 2 fresh ginseng roots
  • 4 dried red dates (jujubes/daechu)
  • 1 cup short grain rice (you can substitute with glutinous rice/chapssal)
  • 2 green onions
  • salt and pepper

I am always able to find fresh ginseng at Asian grocers. Same goes for red dates: you may see these called Chinese red dates, jujubes or daechu (대추).

***At the end of the soup recipe there is a recipe for dipping sauce to go with it. Scroll to the bottom for that one. You can make it while your chicken is cooking.

samgyetang ingredients
Raw ingredients.

Process

soaking rice
Wash and then soak rice for an hour or so.
splitting and pitting red dates
Split the red dates and remove the sharp pits.
dividing ginseng roots for samgyetang
Wash and divide ginseng into individual small roots. If they are thick pieces, you can cut them to make them more bite sized. I have seen some people peel ginseng but I never do.
stuffing chicken with rice, ginseng, dates and garlic
I usually prop my chicken up in a bowl so it doesn’t flop over and spill out. Stuff the chicken tightly with rice. Insert garlic cloves, ginseng root and red dates along the way.
Pack the chicken with the rice, roots, dates and garlic until the cavity is completely full.
I like to tie up the legs with butchers twine to keep everything inside but this is optional.
Place the chicken a pot large enough so that it can be covered with water. I am using a stoneware pot but any soup pot will do the job. You will probably have leftover rice and garlic/ginseng/dates. Add these to the pot around the chicken.
ingredients assembled for samgyetang. Chicken goes into pot
Add enough water to cover the chicken. It’s ok if it is peeking out a little.
Bring to a boil and then reduce the heat to a slow simmer. You can add a little salt now if you like. Maybe 2 teaspoons. Afterwards, each person can season to taste with salt and pepper at the table.
Cover the pot and cook for an hour. By this time, the chicken should be cooked through, the rice will be fully cooked and the garlic cloves should be soft.
finished soup
After an hour, this looks perfect.

Serving

Chop your green onions, put some on the soup and serve the rest at the table.
Serving family style samgyetang
Serve with sides of your choice. I am just having the soy vinegar dip and some kimchi. Salt and pepper on the table so everyone can season to taste.
If you are sharing a whole bird, everyone can tear off pieces with tongs and scoop out some rice and broth with spoons as we did here. If you serve a single hen per person, it is a little less savage and messy (and maybe a little less fun).

Soy and vinegar dipping sauce

Ingredients

  • 100ml (around 6 tablespoons) brewed soy sauce
  • 50ml (around 3 tablespoons) white vinegar
  • 12-13gr (1 tablespoon) white sugar
  • 1/2 medium white onion
  • 1 green long chile or jalapeño

I like regular harsh white vinegar for this recipe. You can substitute rice vinegar or apple cider vinegar but I would avoid using wine vinegars. Use regular brewed (Japanese style) soy sauce, not Korean soup soy sauce. Use an equal amount of honey if you prefer it over white sugar. You can leave out the chili altogether but, I would recommend just taking the seeds out if you don’t want any spice. The “greenness” of the chili adds alot of flavour here.

Process

ingredients for soy vinegar dipping sauce for samgyetang chicken
Raw ingredients.
Cut onion into 1cm dice. Slice chili. Remove seeds here if you don’t want any spice.
finished soy vinegar dipping sauce
Mix all ingredients together in a bowl until combined. Let this sit for at least 30 minutes before you use it. Leftover sauce will keep for a long time in the fridge. It is delicious with almost anything including as a topping for plain white rice.

This is one of my favourite soups. Hot and satisfying, it is especially good when you are feeling a little sick or run down. It is one of those meals that seems to instantly fortify the body much like my other favourite seolleongtang.

If you need a homemade kimchi recipe to go with any of your Korean cooking, click here.

If you have any comments or questions, please leave them below. Thanks for reading.

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Vegan Napa Cabbage Kimchi

This is a tested recipe for anyone who does not eat meat, anyone with shrimp allergies or anyone who does not like the fishy taste of fish sauce. Once this recipe ferments, you will have a tasty vegan kimchi that you can use just like any other kimchi. It is a variation on a cut kimchi recipe that I posted previously. If you are interested in making a kimchi with all the seafood included or if you are interested in more information about kimchi in general, you can find that by clicking here.

Ingredients

  • 1 large (2kg) Napa Cabbage
  • 80 grams/3oz (around 1/2 cup) Diamond Kosher Crystal salt for brining
  • up to 2 Tablespoons kosher salt for seasoning (not for brining…save this for later)
  • 1 tablespoon soy sauce
  • 275ml (1 1/2 cups) water
  • 1/4 cup rice flour
  • 1 tablespoon white sugar or maesil plum syrup
  • 1/2 cup peeled garlic cloves (around 20)
  • 1 tablespoon ginger peeled and sliced
  • 1 white onion peeled and chopped
  • 1 asian pear or apple peeled and chopped
  • 1/4 up to 1 cup (30-120 grams) korean chili flakes (gochugaru)
  • 2 bunches (12 or so) green onions sliced
  • 1 cup carrot matchsticks
  • 1 cup korean radish matchsticks

Try to weigh your salt rather than measuring by cups. Diamond Kosher is a popular salt in my area. If you live in the US, you may be using Morton’s. This salt is much saltier by the cup. Same goes for sea salt if this is what you are using. Whichever salt you use, it is better to weigh it. Avoid using table salt.

Rice flour/rice powder is just finely ground sweet rice. Mochiko is a popular brand but any brand will work.

Korean chili flakes are all very different from batch to batch. Some are mild and fruity and some are sharp and very spicy. It is better to start with less, taste, and then add more if you want it spicier.

Process

Cabbage preparation

Quarter the cabbage and chop off the stalks.
Slice into big-bite-sized pieces.
In a large container, rinse the cut cabbage in fresh cold water.
Drain it for a few minutes before salting.

Brining

In a container large enough to hold all the cabbage, salt the cabbage in layers and mix it up well by hand. Use all 80 grams of kosher salt for brining but hold back the extra 2 tablespoons for seasoning until later. This is the brining stage. This will take about two hours. Mix the cabbage by hand every 30 minutes or so. Try to move the leaves from the bottom to the top. The cabbage will wilt and produce a good amount of water.

Making the kimchi paste

While the cabbage is brining, make the kimchi paste:

Combine the water and rice flour in a pot over medium high heat. Stir constantly until the slurry get very thick and starts bubbling a little. Afterwards, set it aside until it cools to room temperature.
Peel and chop ginger, asian pear (or apple), onion and garlic. Place them in a food processor and mix into a uniform sauce.
While it is running, add the soy sauce.
It should look something like this when it is done. If you don’t want to use a food processor or blender, you can also chop these ingredients by hand. It does not have to be this smooth.
Add maesil plum syrup or white sugar to your cooled rice flour slurry. I am using maesil plum syrup because I have it on hand but white sugar works just as well.
Mix in the sauce from the food processor.
Add in the chili flakes. Start with a small amount, taste it and then add more if you want more spice. You can taste and add more now or later in the process. Chili flakes can be mild or very spicy so it’s hard to give a fixed amount to use. Depends on your preferences and the chilis you have. As long as you like the flavour, you have done it right.
Mix well and give it a taste to judge the heat levels.
Cut the carrot and the Korean radish into matchsticks. I used this Japanese Benriner brand veggie slicer but you can use a knife instead. They don’t need to be perfectly uniform. Slice the green parts of the green onions into 1-2cm pieces.
Combine the veggies and paste.
Mix well, let it sit for a few minutes, and taste it again. This is a good time to adjust the spice level AND the salt level. If you think that the paste is a little bland, season with small amounts of salt until you like the flavour. In a regular kimchi recipe, brined baby shrimp and fish sauce add a large amount of salt. Because we have left them out, we have to bring up the salt level a little in other ways. The soy sauce will do some of the work, but you will probably need to add a little salt here as well. I ended up using around 2 tablespoons but you do not have to use this much. It better to put less now and add some later on, even days later. Once it is too salty, it is nearly impossible to fix.
The kimchi paste is done. Once the cabbage has finished it’s 2 hour brine, these will get combined.

Put it all together

Once the 2 hour salting time is up, wash the cabbage 2 or 3 times in fresh cold water.
Put it into a strainer and allow it to drain completely. This can take 10-15 minutes. Wait until no more water is running out of the bottom of the strainer.
Cabbage and paste can meet.
Mix them together and taste it again. Adjust salt and chili if you think it is necessary. If it tastes ok, you are done!
I am using a stoneware onggi jar to ferment this batch of kimchi. I have them around the house so this is what I usually use. Mason jars or a glass storage container can work just as well. You can also use plastic containers but keep in mind that they will probably always smell like kimchi after you have used them. Whichever container you choose, make sure to leave the lids loose so that fermentation gasses can escape.
Leave your container at room temperature until the kimchi is fermented to your liking. This could be as little as overnight or as long as several days depending on the temperature of the room. Taste it a couple of times per day. When the kimchi is nearly as sour as you like, store it in the fridge to slow down the fermentation. If you prefer fresh crisp kimchi, you can refrigerate it right away.

Now what?

For ideas on what to do with your kimchi take a look at this post.

If you have any questions or comments, please leave them below. I am always happy to hear from you.

Thanks for reading!