Recently, here at home, we had a humongous Chinese cabbage in the fridge that needed to be used. If you’ve read Balanced Existence for any period of time you’d know I love to experiment and try new things. Experimentation is a wonderful way to open up our world and to learn. So I decided to put this huge cabbage to good use and make a spicy Korean pickled and fermented cabbage dish called Kim Chee.
What a busy time the New Year has been! If you’re anything like me and 99% of the rest of the population you ate and drank more of the things you and your body both know you shouldn’t over the Christmas and the New Year period. It always starts out so innocently. Oh, I’ll just have a little. Next thing you know it’s the middle of January and you find yourself blinking your way out of some sort of sugar induced coma after a roller coaster ride of substance abuse (that means food and drink people), the disturbed memories of which keep looming up out of the time fog.
