Something Like Kimchi
How making kimchi tided me over the coldest winter
Freshly pickled 포기김치, Oct 2020
The art of making kimchi, for me, will always be associated with my first winter in Osaka. I wrote in my last newsletter about October 1st marking my two-year anniversary in Toji; it was also on October 1st, sixteen years ago, that I arrived in Osaka to start graduate school.
Living in Japan, I thought, would not be too diff…
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