I mentioned on my earlier blog that we took up vegetarian cooking classes. We were honoured that our 2nd class came along with a complimentary Kimchi lesson taught specially by Venerable Sik Kwang Sheng (广声法师).
Ven. Sik Kwang Sheng brought with him 2 pre-soaked with salt cabbage (Wong Pak) and taught us the procedures of making his own-styled Kimchi. When he finished, he instructed to have the cabbage cut into several portions so that the 80 participants can have a lucky draw! Husband was lucky to take home one of the seven portions that went for the lucky-dipped!! (^^")
After 10 days of fermentation... here's the Kimchi...
I took some to cook into my favorite Kimchi soup... yum yum...
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