Before my husband has the chance to jump on me and accuse me of not being fair
I made some of his favourite Kimchi and stuffed him with this

In fact it was more to appease his taste bud
for he has been lamenting about how perfect it will be
to slurp a bowl of hot spicy kimchi noodle in this cold winter night
and guess what
he was right !

Recipe for Kimchi

Ingredients
1 Napa cabbage
salt
1/4 cup of flour
1 1/2 cup of water
1/8 cup of sugar
1/2 fish sauce
2 cups of korean hot pepper flakes
3/4 cup garlic minced
1/2 tbsp ginger minced
1 onion minced
4 green onions cut
1/2 cup of chives chopped

Method
1. Cut the cabbage into half and slit it at the core
2. Soak it in cold water and let it drain dry
3. Sprinkle it with salt
4. Set aside for 2 hours
5. Turn the cabbage over so that they get salted evenly
6. Let it stand for another 2 hours and the cabbage should have shrunk

To make the paste
1. In a pot, mix flour and water
2. Cook over medium heat stirring constantly
3. When mixture starts to bubble, add in sugar and continue stirring for another minute
4. Let it cool
5. Add in fish sauce, garlic, onion, green onions and chives into paste and mix well
6. Coat each leaves of the cabbage with paste
7. Pressed it with both hands
8. Store in air tight plastic container or glass jar

You can eat the Kimchi fresh or ferment it

To ferment the Kimchi, leave it in the container at room temperature for 1-2 days before storing it in the fridge

To make Kimchi Noodle
1. In a pot of water, add dried anchovy and kimchi
2. Bring to boil
3. Add pork slice (optional)
4. Add noodle
5. Crack an egg (optional)
6. Sprinkle with some green onions

Serve HOT !

Note : It took me 1 day to make this. The time is mostly spent waiting for the cabbage to soak in the salt. The rest of it is fairly straight forward.