My wife tried making Kimuchi for the first time in her life.
It is surprising since she is an expert on fermentation. She makes all kinds of fermented foods, but for some reason, she had never had a chance to make Kimuchi. Well, Kimuchi isn’t a Japanese pickle after all.
We had a lot of Chinese cabbage left and we needed to use them up.
It was delicious. I have to ask her to teach me how to make one.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity
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