Neil and I have been making kimchi for years. But due to so many power outages and fridges gone warm and losing so many, this year I was too pooped to help make our yearly supply.
So last week Neil and Jennifer and I met for dinner at our favorite Asian cafe where they call out your number on a microphone, ha ha. This is where all the Asians eat.
They kindly gifted this kimchi that those pics above demonstrate.
I brought them some homemade chia seed pudding in macadamia nut milk with jalapeno grass-fed cheddar cheese. Neil loves healthy cheese.
Life is always better with a win/win, two-way street. Knew I was gonna get a gift of a bottle of Kimchi so gifted them back, too.
Neil’s kimchi tastes the best. It is made with Neil’s home grown Black Spanish Radish (the most detoxifying veggie there is) along with many other veggies, and of course, love.
It’s amazing.
We’ve held kimchi making parties at my home for many years.
It’s a two-day deal with purchasing the veggies at a local farmer’s market and then the all-day process of chopping and stirring inside large containers.
The aroma wafts out these windows.
My marvelous Mormon neighbors next door labeled the scent, “Essence of Exotic Whore House”. That’s become the official name of Kimchi in Charette Cove Productions, the cul-de-sac where I have lived now for 22 years.