If you told me two years ago, that I would miss fermented cabbage in a red pepper sauce I would've called you crazy, but sadly it is true.
Unfortunately for me, Kimchi is a rarity here in South-Africa, so I had to improvise with the only fermented cabbage I could find...
..Sauerkraut.
It's not Kimchi, but eating it with chopsticks did help a little to ease that hollow place that Korea left in my heart.
1 comment:
I like spicy foods. Maybe that's why I fancy Korean Cuisine. I haven't tried any Kimchi recipe before because it takes time to make it according to recipe blogs out there. Now that you mentioned it I'll definitely make one for our Korean Night before I get my Food Safety Training.
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