Kimchi Update: It’s Good!

The kimchi is sufficiently pickled/fermented and tastes like, well kimchi. It’s a little less preserved tasting than the stuff you might eat in a Korean restaurant and thus probably not “authentic,” but certainly a worthwhile endeavor and one I will enjoy eating. So far I’ve only opened the less spicy of the two that I made and the spice is barely noticeable, can’t wait for the really spicy one.

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