After getting all the stuffs for the drama; I went home and waited for Calvin as we are heading to a friend house for dinner. Well, just a hang out thingy since Elaine’s hubby is here.
Nothing much happening, just eat, talk, play some games while watching movie. It was a relaxing night for everyone. On the same night, Calvin decided to go for a drink. Guess what??? SOJU!! Since the Korean town is so close to where we live now, why not go for a drink since the night is still young.
It reminded me the old time when I used to go there a lot for the BBQ. Too bad, they don’t serve the cocktail soju. Meaning…. No drinking for me. Besides I enjoyed myself as much coz I got to enjoy my most favorite Korean Fried Chickens. I just LOVE fried chicken a lot. It just fixes everything to me.
Kimchi refers to a group of pickled vegetables that is an essential part of every Korean meal. It is most commonly made with napa cabbage, though daikon radish and cucumber are also used.
The history of kimchi goes back thousands of years, but it didn’t earn its trademark color and bite until the 1600s, when traders from the New World introduced fiery red chile peppers to Korea.
Basic kimchi is made by layering leaves of salted napa cabbage between leeks, garlic, ginger, chiles, and salted fish. The cabbage is bundled together, packed into a large earthenware jar, and covered with brine. As it ferments, the lactic acid produced imparts a unique sour flavor to the pickle, similar to German Sauerkraut.
Kimchi is most commonly eaten as a side dish, though it can be used to spice up a pork stew called kimchi jigae. Hot, crunchy, and beyond piquant, kimchi has gained an international reputation and has become synonymous with Korean cuisine.
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