Anyhoo. I forget most of the time that I am half Japanese and that I look Asian. If someone points to me and calls me "the Asian girl" I usually look behind me to see who they are talking about just to find out there is no one behind me and they're talking about me. So, I decided to get in touch with my Asian roots and make kimchi--spicy fermented cabbage. Sounds delicious doesn't it?
This stuff stank up my kitchen like a fart parade. Who made this in the first place? But even with the stink of just wilting the cabbage and the fact that it sat in our downstairs bathroom for 3 days it turned out pretty good! (It must be because I'm Asian).Kimchi is quite the acquired taste though. I didn't used to like it, but eating it more and more I have come to like it. (Good thing because we've got four and a half jars of it in our fridge). It's super good fried in a sushi roll with tuna (my fav way to have kimchi), as a stew, and in fried rice. Plain/straight out of the fridge...not as good.
Well, I better go and brush up on my math and maybe practice the Rubik's cube.
