Yesterday was the 5th annual Kimchi making fest. Mark and I love and look forward to this day the instant we eat the last bite of that years’ kimchi. Uncle Ray grows the cabbage, green onions, leeks, and Daikon radish. He then harvests it all and soaks the cabbage in salt water the night before the big day. 18 lbs of cabbage this years, and 6 lbs of radish.
With Omie along for support and encouragement, Mark, me, and Uncle Ray begin the process that looks something this: