Music to my eyes.
Find some time on a Sunday afternoon to make fish sauce.
Don’t make a fuss!
Just make kimchi!
No, not Don Rickles’…
Kimchi made especially for those days when the farenheit hits the roof? Now that’s a good idea!
My friends can attest to my kimchi snobbery, on view whenever dining out with me at various non-Korean restaurants that have kimchi on their menu. Sometimes the kimchi is on its own or coupled with a meat product, like pork (you’ve probably had it at some point, too.) That’s probably why it took me a while, and successive kimchi sightings, to figure out that something is going on, something like a trend. Who would’ve thunk, huh, that this ubiquitous (yet essential) Korean foodstuff would appear on the non-Korean mainstream radar?