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kimchiness
I feel sorry for my dad.
He just tried to make Kimchi today after much preparation yesterday and this morning. The cabbage got limp enough this evening, and he rinsed it and took his pre-made kimchi spices from the fridge when my mom and sister began to bombard him with questions like: "did you get the anchovy paste?" and "did you remember the small shrimp?"
My dad looked ready to just roll over and die right there. He had the: "I can't help it if I'm white" expression on his face. And, so, he disappeared to the pantry to mix himself a drink while my mom and sister added the missing ingredients to his mixture.
After soothing his wounded ego a little, my dad returned to his kimchi and finished it.
It ended up too salty 
I think it was because a lot of the ingredients that my mom and sis added were preserved in salty mixtures. The kimchi could have turned out better if they used the dried shrimp rather than the jarred kind.
My dad, at present, is nursing his drink and hoping that the kimchi magically gets rid of some of its saltiness through osmosis. Poor guy.
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01-04-2003 05:35 AM
