Obviously today I'm gonna talk about kimchi. Currently living in Korea, is impossible to avoid kimchi.

Everywhr is kimchi. I MEAN EVERYWHERE. Wherever you go, restaurant u going into, friends house for lunch/dinner, bentos, or even hawker stall. Even u don't see kimchi, there's always kimchi flavour food.

My bf told me that kimchi is something very important to the koreans and till now I just cannot understand. (Hahaha sorry to the koreans) But I must admit that

KIMCHI IS DELICIOUS.


I started to eat kimchi after I came to Singapore and met my boyfie. And yes, our 1st outing is in a korean restaurant. I always thought that it was my 1st meeting with kimchi but I was wrong. I actually met kimchi long long time ago.

That was like few years ago when I was 8 wtf.  There's this korean family neighbour and the mum and her son likes me a lot. Especially his son wtf. On that time I have no interest for Korea nor korean so I don't really care much.

Ok sorry back to the topic, there was this 1 time they gave us 3 big box of #idonknowwhatisthat and now I realize that that was KIMCHI.  But I was picky on food on that time and that smell was too strong that me and my mum had to threw it away. Sorry for throwing kimchi away I know it was my fault and I love kimchi now.

I was lucky that I get to see how kimchi are made! My bf''s mum bring me along to her eonni house to help her make kimchi. It was complicated. There were so many preparation and is cold at the outside. Boyfie told me that every winter season, korean start to make new kimchi for next year. It means making kimchi enough for 1 year! Normally they make kimchi once a year but sometimes twice a year it depends on the amount they make every time. I ask him why it has to be made on winter season and he just simply told me that winter is a good season for kimchi. =.=


1st of all, buy vegetables. 1 whole year round of napa cabbage. To tahan till next winter season.
Then start to cut vegetables and remove the roots.

So this is how they make kimchi. After everything is mix, you start to mix napa cabbage with kimchi 1 by 1 and placed it in a container. Let it ferment around 1-2 months until it taste sour and kimchi is done!!

Actually you can eat it after is done but the taste will not be there yet as kimchi is a fermented vegetables. It needs time to ferment till it taste sour and spicy.

I have a lot of fun though! Bf's aunt even cook lots of sliced pork so that we can eat samgyeopsal! Ah it was so nice eating fresh kimchi and napa cabbage!!


So that's how I fell in love with kimchi more than ever.