There's no better way to warm up on a cold day than with spicy-hot kimchi! Good thing I have an annual tradition of making approximately 18 litres of the Korean red pepper cabbage ferment with my friend Joel. But in preparation for the day-long event, I had to eat the rest of … [Read more...] about Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)