
Koreans make massive batches of kimchi once a year, using 200+ heads of cabbage. The whole family is involved in this process (well, at least all the women. (Hehe, Just like Thanksgiving in the States!) Then it's stored to continue fermentation and eaten all year! Yum!
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Kimchi cut up into bite size pieces, rice cooked, side dishes added, time for lunch! Fresh sesame leaf, hot pepper-marinated sesame leaf (hot enough to burn your lips off--owww!), melchi, rice, and KIMCHI! Lunch is served! | |