so much kimchi!

Yesterday was a very eventful day and I got to do something that I really enjoy: I got to hang out with Koreans doing Korean things. Every fall Korean families get together and make kimchi for the coming year. There are a lot of kinds of kimchi, and we made the traditional one that most people are familiar with, which is just cabbage and the spicy red paste. First the cabbage is soaked in salted water, and that was done the day before. Then the paste is made, and it has a lot of stuff in it, but mainly it's red pepper powder, green onion, garlic, ginger, and brine shrimp, as well as some other things that nobody could translate. After the cabbage is rinsed and the paste is made, it's time to make kimchi! Take the cabbage, which I forgot to mention is quartered, and peel back the outside layer and slather is with paste. Pull back each layer and slather. Once you've got paste in between all the layers, slather more paste over the outside and wipe off the excess and then tuck the floppy end under.

We made over 100 heads of cabbage into kimchi. It was for 7 families and I was amazed at the boxes we packed that will be sent through the mail to Seoul. I was graciously given A LOT of kimchi, and I am going to have to find some friends to share it with because I already have some in my fridge. I love these experiences and I am so blessed to be able to share Korean traditions with Korean families.