I love eating kim chi either as a salad on its own or as side dish with a bowl of hot piping instant noodles or fried it with rice. I remember I received few packets of kim chi from a friend who went to Korea but dislike kim chi and was kind enough to kept it for me. I finished all in a day!
I jumped to excitement when our tour bus approached the venue/shop which make and sell assorted kim chi. This shop is divided into two section cater for visitors to hands on making kim chi with a middle aged lady giving instruction.
When we entered the shop, we were greeted with big square of plates filled with a quarter size cabbage & kim chi paste on the working table. Did you notice the blue plastic cup? At first, all of us thought it was part of the ingredient in making kim chi until the instructor who speak in Mandarin told us to drink the sweet milk without knowing what is the purpose. Maybe to make us have a sweet feeling or experience making kim chi???
|the instructor sharing with us about kim chi history and how to make it|
essential greens...cabbage and white carrot
along our journey from one destination to another, we noticed lots of giant size of cabbages grown in a small plot of land at back of shop/house