I happened to look up something today which a Korean friend told me about long ago.
He said that the Korean equivalent of the homey Currier and Ives sort of Winter painting - which we usually associate with Christmas - is a picture of a traditional Korean house with Onggi in the yard, covered in snow.
The Onggi are the traditional clay pots that Kimchi and other fermented veggies are kept in.
This excellent website has an article about Onggi, and also includes recipes for Napa Cabbage Kimchi and Radish Kimchi, if you hunt around:
http://kimchigardens.com/why-you-should-ferment-in-onggi/A winning goat cheese recipe taken from a French cookbook.
Goat Cheese Potato Galette / makes 4-6" galettes
ING--DOUGH ½ cup raw pistachios 2½ c flour tsp k/salt tsp sugar cup (2 sticks) chilled unsalted butter in pieces
FILLING tbl olive oil, large leek, white and pale-green parts only, halved lengthwise, thinly sliced 4 oz fresh goat cheese, 5 tbl h/cream, 2 minced gar/cl, K/s/p 4 tb coarse-chp dill, 2 large Yukon Gold potatoes, thinly sliced large egg, beaten to blend, honey, Crushed pink peppercorns option.
DOUGH Proc/pulse pistachios, add flour, salt, and sugar; pulse to combine. Add butter and pulse to a coarse meal forms. With motor running, gradually stream in ½ cup ice water; process until dough comes together. Form into ball on work surface; form into a ball, then flatten into a disk. Saran/chill at least 30 min. Do Ahead: can be made day ahead. Keep chilled.
FILLING Heat Tbl oil on med-low. Cook/stir leek til softened (do not brown) 5 min. Hold on plate. Separately mix goat cheese, cream, garlic; add s/p.
Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to an 8" round; transfer to parchmented baking sheet.
FINAL w/ offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter Tb dill evenly over, then thin layer of potato slices. Drizzle with oil; salt. Scatter leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with rest ing to make 3 more galettes. Brush top of dough with egg. Bake crusts golden brown, potatoes are soft, 400 deg 30–40 min.
SERVE Drizzled with honey, dill sprigs, pink peppercorns options, add s/p.