Recently my husband initiated an unofficial kimchi-preparation contest among his officemates. In this GFP* where we live, you'd have to slap yourself hard at least twice whenever you get cravings for hard-to-find food such as kimchi. To get our fix, we have to wait until our next trip to Baguio (Wood Nymph, SM Baguio, PHP50) or Manila (a Korean convenience store somewhere in Burgos, PHP75). The last batch we bought in Makati was very disappointing – it was way too sour and got more sour, as if getting more and more fermented, each day.
We chanced upon a kimchi-making tutorial on TV and decided that we should make our own. This appetizer has been getting a buzz lately since BBC reported that in Seoul, 11 out of 13 chickens infected with the H5N1 virus started recovering after being given an extract of this amazingly tasty dish that smells like hell.
Thus, to date, there are already 5 registered contenders. Since I'm not too hot about rubbing chili all over a Napa cabbage, I think I'll just assume the taster's role.
*Godforsaken place
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