In late fall, people all around Korea spend hours making kimchi for the family for the next 6 months. It involves taking cabbages and covering them generously with spicy red pepper powder, a little anchovie for flavor, and pickling them. It's sort of like canning vegetables because you can refrigerate it, and it lasts a long time.
Cabbge Before:
Produce market near our school
Kimchi After:
It's a good thing kimchi lasts so long, because our school and student's parents were very generous with us! We'll be eating all this kimchi for the rest of the 6 month we're here. And it's true what they say, no two kimchis are the same.
We're silly and adventurous, computer geeks and yoga peeps.
December 29, 2009
DADDIO
January 03, 2010
Bessie
January 03, 2010
Linda
August 04, 2011
Sang Rangsey
Who can tell me? How Can I do? I hope I will get a good answer.