This past week I moved one giant step closer to becoming Korean! No, I didn't dye my hair black, and I haven't suddenly become good at math. It is much more serious than that! I am both proud and ashamed to say I am have made Kimchi all by myself. Kimchi for those of you that don't know, is Korea's miracle food. Akin to Manna from Heaven, butter on bread, hot fudge on cake, but in a very healthy, garlic breath sort of way.They (the Koreans) say it (kimchi) will cure any aliment from a cold to the worst of cancers. This is perhaps why Korean hikers pack in pounds of kimchi from Korea when they go on treks up the Himalayan Mountains? You know just in case one of your limbs falls of due to frostbite or the werewolves, you can always rub some kimchi on it, then you'll be fine! This stuff will regenerate limbs! Incredible. Watch out doctors, you'll be out of business once the Kimchi mania spreads to the West!Every Korean meal by law.. er practically... must, I repeat MUST have kimchi.. So what IS this 'kimchi'? Well simply put, it is a mixture of Garlic, Chile Powder, Onions, Soy Sauce all smash together and then slathered onto a poor unsuspecting head of Napa Cabbage. The cabbage is then promptly thrown into airtight Tupperware, refrigerated for weeks or months on end in order to properly ferment and sour. The more fermented it is, the better chance of re-growing limbs and having 10/14 vision.. Errr.... on second thought due to the massive amounts of bi-focals I see in Korea, kimchi must not help the eyes. You think maybe they should consider fermenting carrots instead?p.s. If you're up for the Fermentation challenge here is the recipe --->http://www.maangchi.com/recipe/kimchi-kaktugi it's so easy and delicious, in a special fermented kind of way.