June 4, 2013

We couldn’t bring the majority of our pantry staples with us when we moved. The movers warned us that any bottle with liquid in it was liable to explode on the way to Calgary because of fluctuations in temperatures, so as much as it was hard (and costly) to part with all of our jars and cans, no one wants fish sauce all over their things. As a result, I was ‘forced’ to go wild when it was time to re-stock our kitchen with the basics. For all of our Asian ingredients we made an excursion to T & T, a giant Asian supermarket with everything I could ever hope for. One of the things we picked up was kimchi, which I’ve never cooked with before, and I had no idea what to do with it.

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