On Saturday, December 13th, Brian and LeeAnne traveled across town to the home of Susan Kim, a colleague who serves as the TCIS Middle School counselor. She and her husband were embarking on a day of kimjang (traditional kimchi making) and we were able to take part. Susan had soaked the whole heads of baechu (napa cabbage) overnight in a salt water solution, and we learned how to process the cabbage from its naked state into fully-dressed whole-cabbage kimchi! We made everything from scratch, including all of the ground and cut ingredients (such as copious amounts of ginger, garlic, radish, green onion, etc.), and mixed everything with bagfuls of dried red pepper. The trick at the end of the process (which takes a full day) is to lovingly coat each leaf of the heads of cabbage with the fiery sauce, by hand, ensuring all leaves transform into the tasty side dish we love (well, three out of five family members love it!). It was a fantastic day, and we now have two large containers of fragrant kimchi fermenting in our fridge!
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