November kicks off Korea’s kimchi making (kimjang) season. Families stock pile heaping amounts of cabbage to make a large supply of kimchi to get through the winter months.
These cabbage heads are HUGE! I’m not sure if Korean soil is pumped full of super-duper growing nutrients? They seriously could break some world records here!
Tonight I came home and the elevator doors opened on our floor to this…
🙂 Our Korean neighbors are certainly not wasting anytime getting their kimchi making on!
Luckily, we Bees are recipients of three different types of Kimchi today from some friends! Thank you, thank you! We are so spoiled with amazing friendships we have made along the way of our Korean adventures.
And yes, we triple ziplock bagged each…(if you have any familiarity with Kimchi there is no need for us to explain)
Have you ever tried kimchi? Do you prefer a “new” kimchi or a more fermented kimchi?