A philosophical question:
At what point does kimchi become rotten kimchi, and cease being just kimchi? Seeing as the main ingredient of kimchi is rotten (okay, "fermented") cabbage to begin with.
I say it's sometime between the moment it falls into the food trap in the kitchen sink, and three weeks later, when the new tenants of your apartment find it (and promptly drown it with bleach).
In other news, starting tomorrow, Nana and I will be in China through the 28th, when you can expect a few rushed China posts before we hie on to Halifax.
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