Kim Chi season

It is time to ferment some cabbage here. Outside all the stores there are massive piles of cabbage, some are whole, some are halved, and some are pre-wilted to make your kimchi production easier and faster. It seems like the cabbages are available all year round, but for some reason people are just making insane amounts of the shit right now.

I went to home plus over the weekend, and along with small mountains of cabbage and radish they had special refrigerator units for sale. Most of the Kim-chi enthusiasts here like to use these little rectangular containers to hold and ferment their cabbage in . The refrigerator units they had were designed to maximize the number of containers that they could hold. I thought it was funny to have a special refrigerator just for storing your Kim-chi, but you have to remember they eat it with every single meal!