This sounds delicious – I need to make more kraut and kimchi pretty soon, and I think I’ll try a spicy version of this.
I have been wanting to make Kimchi for a while because of its nutritional benefits: rich in vitamin A, B1, B2, calcium, iron and lactic acid bacteria. Kimchi is a Korean condiment that is basically fermented cabbage. So, a few weeks ago, I finally remember to ask Song, a Korean lady at my favourite local health food store, how to make it. But she introduced me to another shopper instead.
“He knows how to make Kimchi. Chris, tell her how to make Kimchi,” Song says.
I smiled inside as this White Cooked Foodie (judging from his food at the cashier) explains in detail to me, an Asian Raw Foodie, how to make Kimchi. Chris is very detailed in his instructions and I am inspired to finally make it.
I experiment a few times, until I get the hang of it. With Chris’ help and one of my…
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