Somebody tell me how to make this fine Korean dish without having to bury it in the ground for 7 years.

just throw seasonings into saurkraut and get drunk/stoned/drunk&stoned.

what kinda dish is it? everything that takes time is good, well not really.

but you better bury it now and then totse will close down in 2 years and we will have a five year reunion in amsterdam where we will eat your dish and not give you any credit.

Kimchee,

What out Matius, dude. Strong shit, Kimchee is. Some Koreans used to share our church with us, and they used to store it in the choir refridgerator.

We used to hold kid's face's that we didn't like near the refridgerator and make them smell it. And this is Kimchee that was saran wrapped too.

Oh yes Lokil! I know *drools*

Dude, what is kimchee?

Never heard of it.

They sell it in Marsh, Kroger and other national chain stores. Just go to the foreign foods section, usually right next to the vegetable & fruit part. It's good shit, killed my neighbors rabbits last summer.

Or just find some Koreans. Nationals or otherwise.

As I recall it's (heavily) spiced and aged cabbage. It's good stuff.



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Day must fade to night,
Night must give in to sunrise,
I watch, silently.

~A Haiku, Minami Sasake

ya, you would say that, lololololololololololololololololololololololololololololololololololololololololololololololololol...........