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What actually happened this weekend
Alongside the scam that has been placed on me ( READ THE JOURNAL. )
I had to went back to countryside to help my grandparents and parents make some Kimchi.
In Here korea, when we make kimchi we just basically prepare a TON of spice and Cabbage and make enough Kimichi for a year, because Kimchi is basically a fermented-slow-food so it needs some time to actually ferment, so we just make a whole batch of it at one time.
I helped my mom and grandma move some big carton of Kimchi, clean up the mess, keeps the dogs and bugs away from the Kimchi and other chores.
It was harsh but it was something that had to be done, besides i got me a bag of fresh Kimchi for myself too....
I will be resuming my artwork from tomorrow, seeya guys!
I had to went back to countryside to help my grandparents and parents make some Kimchi.
In Here korea, when we make kimchi we just basically prepare a TON of spice and Cabbage and make enough Kimichi for a year, because Kimchi is basically a fermented-slow-food so it needs some time to actually ferment, so we just make a whole batch of it at one time.
I helped my mom and grandma move some big carton of Kimchi, clean up the mess, keeps the dogs and bugs away from the Kimchi and other chores.
It was harsh but it was something that had to be done, besides i got me a bag of fresh Kimchi for myself too....
I will be resuming my artwork from tomorrow, seeya guys!
Category All / All
Species Unspecified / Any
Size 720 x 1280px
File Size 1.08 MB
Listed in Folders
Yea, i know right? X3 I used to not like Kimchi that much because in here Korea they're friggin everywhere, and it's spicy veggies so kids don't like them, but once i grew up a bit more and found out it actually is good, and i'm like HNNNNNNG KIMCHI.
I'm glad that i got my own bag for the work :3
I'm glad that i got my own bag for the work :3
Ah we all know Kimchi smells, so When we store Kimchi we have independent Kimchi Fridge to take care of it, which can ferment/store/ remove icky smell of the Kimchi. Also when we actually have to move the kimchi outside the fridge we make sure we wrap it 2~3 times with plastic.
Also, the fermenting time really depends. Some people like over-fermented ones that actually tastes sour. Some people like it raw, almost unfermented. Some people like just fermented right, which is the way i like it. Not too sour, but not too raw <3
Also, the fermenting time really depends. Some people like over-fermented ones that actually tastes sour. Some people like it raw, almost unfermented. Some people like just fermented right, which is the way i like it. Not too sour, but not too raw <3
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