Monday, November 3, 2014

Easiest Sun-Dried Tomato Hummus, EVER!

Sun-Dried Tomato Hummus!

Hummus has to be one of the most tastiest snacks ever.  Served with some baby carrots or some pita chips, I could probably eat a half container all by myself.  I wouldn't say it's super expensive or hard to can find it in any grocery store, and at Costco, they sell em in the huge super sized containers (which I would never be able to finish), but it is SO easy to make on your own!

Traditional hummus calls for chickpeas, tahini, olive oil, salt, pepper, garlic, etc...but every time I have bought tahini, it's so expensive, and I end up wasting it because I don't really use it for anything else!  Wasting is no bueno!

A random dinner I made with things I had on hand...hummus with chips, watermelon, kale salad, and an overcooked hamburger patty :( lol!

Sun-dried tomatoes are my fav..and quite expensive, unless I buy them at Costco.  I had a huge jar that I've been using from time to time for sandwiches, or eating with crackers...but I was trying to figure out a way to use them more so I wouldn't waste them.  I used to make a similar hummus at a sandwich shop I used to work at a few years ago.  It was easy, and tasty, but felt like there was a lot more room for improvement!  My husband isn't a huge fan of the tomatoes in general, but he loves the sun dried tomato hummus that I make...and best of all it does not require any tahini!!! This isn't a recipe that is made down to a science...most of it us just adding things to your liking...but it is so easy to make!  Try this recipe and let me know what you think!

Sun-dried Tomato Hummus


  • 1 can drained chickpeas
  • 1/3 - 1/2 cup sun-dried tomatoes, with some of the olive oil is ok!
  • 1-2 garlic cloves, rough chopped
  • salt, to taste
  • lemon juice, to taste
  • water
  • additional EVOO
  1. Put chickpeas, sun-dried tomatoes, salt, and a few squirts of lemon juice into a food processor.  Pulse a few times, then let it go to blend it all together.
  2. Add more EVOO to your taste, and water to thin it out a little bit if it is too thick.
  3. ENJOY with some veggies, pita, or tortilla chips!

Not the greatest picture, but here is the artichoke heart hummus!!!  SO delicious and just as easy!
  • For artichoke hummus, follow the above recipe, but replace sun-dried tomatoes with marinated artichoke hearts!

Wednesday, June 11, 2014

Tutu's Garlic Roast Pork

Pork.  The other white meat.  My favorite of all meats, and I sure do appreciate a good roast pork!

This is one of my FAVORITE things that my Tutu (grandma) made.  My Tutu is still going strong at 99 years young!
My Tutu and I, Circa 2009-ish :)
She doesn't cook anymore, but I tell you, her roast pork was one of my FAVORITE dishes that she made.  It was this very roast that made Pork become my favorite choice of meat.  I remember going to family gatherings, knowing she was going to be there, and just PRAYING that she would be bringing some for us to enjoy, and I would just about jump for joy whenever she would actually bring some!

I remember asking her how to make it, thinking it was some tedious process with all these mystery ingredients in it that made it so great.


Turns out, it was only, like, 4 ingredients.  I remember hearing the ingredients and in my mind, I was just the...?!  Are you serious?   That's IT?!

The ingredients.  Missing from photo:  good 'ol S&P!

It's so easy..ANYONE can do it!  The only slightly tricky part may be the cooking time, depending on how large of a cut of meat you have, but that's why you MUST MUST MUST use a meat thermometer!  Don't have one?  DRIVE YOUR BUTT TO WALMART (or, wherever else you please) and go BUY one.  It is a great (inexpensive) investment to make to help take guesswork out of cooking your meats perfectly every time!

Got leftovers?  SWEET!  Make some killer sandwiches the next day, maybe throw together some tacos?  Use your imagination!  Here's how you can make one of the best roast porks ever!

  • 1 pork shoulder (aka pork butt) roast or pork loin roast
  • 5 + whole, peeled garlic cloves
  • Hawaiian Salt
  • Pepper

  1. Preheat your oven to 350.
  2. Prepare the pork by placing it fatty side up in a roasting pan.  This allows the fat to drip down the sides of your roast, and keep everything flavorful and moist.
  3. Using a steak knife, poke a hole for each clove of garlic you have.  It needs to be deep enough to slide and fit a whole garlic clove in it.
  4. Place a single garlic clove in each hole that you've made.
  5. Rub a generous amount of hawaiian salt and pepper all over the pork roast, and don't forget the underside!
  6. Bake, uncovered until the pork roast reaches an internal temperature of 145 degrees Fahrenheit (about 25min a pound). 
  7. Remove from oven and let it sit for at least 5 minutes for the juices to re-distribute throughout the meat!

  • This also works GREAT in a slow cooker!  Just follow the prep directions above, and place in your slow cooker on low for 8 hours.  You can even add vegetables to the bottom of your slow cooker and place the roast over it.  Be sure to check your internal temp!
  • Wanna add a little MORE depth?  Poke sprigs of rosemary in with your garlic clove pockets!  Looks pretty impressive for not a lot more effort ;)
  • Bone in or boneless?  It's entirely your preference, but I prefer to use boneless!

Sunday, May 25, 2014

Slow Cooker Sundays: Lazy Lau Lau

What would you consider YOUR ultimate comfort food?

Mines would have to be Lau Lau.  Not familiar with it?  Lau Lau is a traditional Hawaiian dish that usually consists of salted fatty meat and fish, wrapped in luau (taro) leaves, then ti leaves.  It is then cooked low and slow in either an imu (an underground oven) or a giant stove top steamer.

Every Christmas/New Year, my family gets together to make Lau Lau.  This is a family tradition that dates back to probably before I was even born.  We gather at my Uncle's house in Haiku around the long picnic table, and form an assembly line, passing down each lau lau down the assembly line until all the ingredients are nestled in there, and then wrap it in foil.  We make enough for the WHOLE family, plus left overs to keep in the freezer to eat for the next few months afterwards.

My Uncle is a real live McGuyver.  He can always make something out of nothing, and to hold all our lau lau at once to cook, he created a giant slow cooker/steamer out of a galvanized trash can (clean of course, and only used for the lau lau).  We would load the cooker to the brim, and let it go for hours and hours, until they were cooked to juicy perfection.  It's a time consuming process, but the end result always makes it worthwhile!

Served with some hot rice and shoyu and or chili pepper cannot get any better than that!  It's kind of weird, but I also like to mix some shoyu with vinegar or lemon, and a splash of sesame seed oil as a dipping sauce.  My MOST favorite part are the luau leaves!  If you've never had them, they're kind of like wilted collard greens or spinach, but SO much flavorful from the drippings of the meat!

Once my personal stash from the freezer is gone, I go through a withdrawal phase.  I'll go and get lau lau plates from Da Kitchen, or Pukalani Superette, but:
  1. It's expensive
  2. It's not as satisfying
Because of those two things, I decided to take matters into my own hands and make my own in the crock pot when I needed a healthy dose of lau lau.  The ingredients are minimal, which is nice, but to make individual packets and wrap them in foil...well, it gets a little tedious!  Plus I normally have to do two batches in the slow cooker, but it takes forever!  I ain't got time to waste and sit around!

So of course, I whipped up my own "Lazy" Lau Lau.  Basically, it's a giant, deconstructed lau lau in the slow cooker, with a couple of non-traditional ingredients.   Yes, you need to blanch stuff, but ot having to individually wrap each lau lau saves time and allows you to do a whole giant lau lau in one batch rather than split them into two batches! Here's how you can do it:

I started by washing my ti-leaves and luau leaves in a sink full of water.  Just swish them around until the dirt settles to the bottom of the sink.  Drain the sink and pat the leaves dry.

Prepare the ti-leaves by removing the center stem, so that the leaf becomes flimsy.  Do this by cutting a tiny slit in the backbone of the stem towards the top of the leaf.  The knife should be at a slight angle from the cutting board, and the sharp edge of the blade going towards the bottom stem of the leaf.

Bring the leaf upright, and remove the backbone of the leaf by folding back the top flimsy part of the leaf and pulling it down and off the ti leaf.

Set the ti-leaves aside.  Now to prepare the luau leaves!  Start by chopping off the stem from the leaves.  These do not go to waste!  They'll cook up nicely with everything else!  Chop the stems into 1-2 inch pieces.  This doesn't have to be perfect :)  Put them aside in a large bowl.

Now for the leaves.  Grab 3 or 4 leaves, and roll them up all together.  Slice into 2 inch-ish pieces and put in the bowl with the stems.  We need to slice them up so they'll blanch easily.

In the biggest pot you have, bring some water to a boil.  In batches, throw a heaping moundful of the leaves (not stems) into the pot.  They'll go above the top of the pot.  This is OK.  Our goal is to wilt the leaves so that they'll fit in the slow cooker!  With tongs, turn the leaves in the water until they've wilted and shrink.  This will take about a minute or two.  Transfer to another bowl for now.  Repeat until all leaves are done.

Let's prepare the meat!  Cut your pork into cubes.  Transfer to a bowl, sprinkle with coarse Hawaiian salt and mix to distribute thoroughly.

I had some leftover bacon in the fridge that needed to be used up, so I thought, meh, WHY NOT?  It's bacon, it'll only add flavor :)  So I chopped that into 1/2 inch slices and mixed it in with the pork, too!  Let the meat mixture sit on the side while you prepare the rest of the ingredients.

I LOVE potatoes.  I really wanted to use sweet potatoes, but didn't want to spend a whole lot more, so I decided to use up my small potato mix from Costco!  They are mini red, yellow and purple potatoes that come in a 5lb bag, and I had a pound or so left.  So I quartered those and set them aside!  Feel free to use sweet potatoes too!  I didn't peel mines because I like the skin.....and I'm lazy LOL.  But if you don't like skins, peel em!  Again, set those aside in a separate bowl.  All these bowls make it easier to assemble our giant lau lau.

Now it's time to prepare the slow cooker!  For good measure, I sprayed the inside of my 6qt slow cooker with non-stick cooking spray.  I then lined the inside of the slow cooker with ti-leaves in a criss - cross pattern, probably about 4-5 leaves.  Sorry folks, forgot to take a pic!  Just make sure the insides of your slow cooker isn't showing, and that the walls are covered with the leaves!

Now it's time to layer!  Start by laying half of your potatoes and luau stems at the bottom of the slow cooker.  Then layer half of your meat mixture.

Next, put half of the blanched luau leaves over the meat, and repeat with the potatoes, stems, meat, and the ret of the luau leaves!

Finally, cover the top with more ti leaves, and fold edges of the ti leaf lining over the top layer.  Pour 1/2 cup of water over everything.

Cook on low for at LEAST 12 hours.  This is important!  If the luau leaves aren't cooked long enough, they'll make your throat itchy!

And this is what it looks like before taking the top layer of ti leaves off!  Do not eat the ti-leaves!  Obviously they aren't poisonous, but they are used to add flavor and aroma to the lau lau.  Take that top layer of ti-leaf off and enjoy!

If you can't find ti leaves, You could use banana leaves.  And if you can't find taro/luau leaves, I am sure you could use a leafy green like swiss chard, collard greens, kale, or even spinach!  If you try any of those, let me know how it is!  And with the potatoes, I prefer sweet potatoes, but using the regular potatoes this time was pretty good too!  Use what you have!  I was very pleased with the results, and will definitely make again.  This makes a HUGE amount, so you'll have lots of leftovers!

Here's the recipe:



  • 2.5-3 lbs bonless pork shoulder or boneless pork country style ribs, cut into cubes
  • 2 lbs (two packages) luau (taro) leaves, stems removed, set aside and chopped, leaves blanched 
  • 1-1.5 lbs potatoes (regular or sweet), sliced/quartered
  • 6-10 ti leaves, backbones removed, stems chopped off
  • 1/2 package of bacon, sliced into 1/2" pieces
  • 1/2 c water
  • Hawaiian salt
  • Non-stick cooking spray


  1. Coat the inside of the slow cooker with cooking spray and line the inside with the ti-leaves.
  2. Sprinkle pork generously with Hawaiian salt, add bacon, and mix thoroughly.
  3. Layer half of the potatoes and luau stems on the bottom of the pot.
  4. Layer half of the meat over the potatoes and luau stems.
  5. Layer half of the blanched luau leaves.
  6. Repeat steps 3, 4 and 5.
  7. Cover with more ti-leaves, fold edges of ti leaf lining over, and pour water over everything.
  8. Cover well and cook on low for 12 hours, until meat and leaves are thoroughly cooked.
  9. Serve with hot rice and ENJOY!

Monday, May 19, 2014

The Perfect Pixie

I should've been thankful for my long hair, but I had a love/hate relationship with it.  I had enough of the boring headband and bun combo every day to work.  And when I would take it down, people would freak out about how long my hair was, and how they didn't even know it was that long!  Also, it would fall out like no one's business (hubby hated it), and as strange as it may sound, if my hair was anything in between all down, or all the way up, straggling hairs would make me break out in crazy itch fests on my neck, shoulders and back.

There was more to it than just chopping it all off.  My mother passed away from ovarian cancer in 2006, and then my aunty passed away in July 2007.  Because of this, I had always wanted to do something to commemorate the special place I had for them in my heart.  Donating hair to make wigs seemed like the best way to do this.

I did my research.  I found that the best option for me was Children With Hair Loss.  A non-profit that never makes any recipient pay for his or her wig, and they will gladly accept hair that's 8", and even colored/bleached!  Locks of Love (the more popular option) needed at least 10" (that was not going to be a problem, since my hair was down to my waist), and did not accept colored or bleached hair, plus, I've heard a sketchy thing or two about their operations, eg selling unusable hair - which was majority of what was donated to them - and that their recipients had to pay for their wigs!

I trusted none other than my hairstylist Dusty, who I had known since he first did my hair for my wedding.  Ever since he rocked my 50s style wedding hair, I knew he was a keeper.  I had gone to him once after and that was to spruce up the mane with a trim, bangs, and a slight ombre color.

Pixies had always intrigued me.  I couldn't wrap my head around how easy they were to care for, how free, and cute they were.  Over the course of knowing Dusty, I had probably brought it up several times, asking him what he thought, but I finally had the guts to call and set an appointment.

May 9 at 12pm.  OMG.  I had to wait a whole week until then and all I could think about was chopping it off!  He suggested coloring it too, either red, or "Kim Kardashian" blonde.

After much anticipation, and that day came to cut it all off.  I was really nervous as I sat in the waiting area while Dusty was finishing up his other client, but as soon as it was my turn and I sat down, I instantly felt at ease knowing that the moment had finally arrived.
Me with my hairstylist and friend, Dusty!
Girls, his work is LIFE CHANGING!

He sectioned it off into little braids and cut them off, to make it easier for separation for the organization.  The first one he snipped off was so nerve-wracking but so satisfying and exciting at the same time.

And a few hours later.....

Best decision I've ever made in a while!  I thought I would regret it, but I don't.  Not ONE bit!  Easy to wash, dry AND style.   And did I mention?  I get a TON of compliments, like, literally, every day.  My sister even bought me a bunch of little bow-tie clips and headbands for my birthday, now that I can use them :)  What do you think??

Dusty James Bolyard -  my hairstylist.  FANTASTIC wedding hair and makeup, cuts and color!
Children With Hairloss - where I donated my hair.

Thursday, March 13, 2014

Bikini Bonanza

Living in Hawaii has its perks: it never gets freezing cold, the food is amazing, people are amongst the friendliest, it's not a concrete jungle (buildings, etc...), greenery galore, and...having amazing beaches and getting to soak up the sun!

Ok, ok, I may not get out to the beach on a regular basis, or as often as I should since it is literally a block from where I live, but I am SO grateful to be able to go to the beach whenever the desire strikes.  Some people don't have that luxury and that's a bummer.

About to catch a few waves at Laniupoko with one of my homegirls, Robin!
And, what goes hand in hand with the beach and the sun?  Bikinis!

Yes, bikinis.  As one could imagine, there are dozens of swimwear shops all over the island, and lots of name brands out there, but they are HELLA expensive.  I could go to, say, Old Navy, and scoop up the ones on sale after spring and summer is over for less than 5 bucks a top or bottom, but they don't usually fit that well,  all the decently cute ones are never in my size, and they certainly don't hold up that great when I go surfing (which isn't often, but it's nice to have one that does when I do go surfing!!!).  So, what I usually do, is invest in some name brand bikini, usually Roxy, Volcom, or Billabong, and make it last....for a few years (no joke).  I think they're like $40 each for a top and bottom = $80 for a new bikini.

AINT NOBODY GOT MONEY FO DAT.  Well, I mean, some people do, but, please....I'm getting sick of using the same swimsuit for years, and sometimes, you just want a nice, new, functional, cute bikini without having to spend an arm and a leg!

So naturally, my instinct tells me that I could TOTES make one myself.  How hard could it be, right? I wanted to start with the bottom, since it seemed it would be a lot harder than sewing the triangle tops. You know, start searching pinterest and youtube for tutorials and DIYs, buy the fabric, sew it together and voila!

No.  Just, no.

SERIOUSLY, I could NOT find a decent tutorial on how to produce what I was looking for in a bikini.  Usually, I am the queen at finding the perfect tutorial for whatever I am trying to make, but in this case, finding the dream bikini tutorial was a total fail whale.  Ultimately, I found a few different ones that had bits and pieces of information that I needed, and then combined a bunch of techniques from them all together to create decent results.

Making the pattern!
I must say, I did pretty well on my first one.  It didn't look horrible when I tried it on, didn't fall apart, and I will actually use it out in public, but it still wasn't *perfect* in my mind.

My first go!  Not bad, eh?
So I made two more, experimenting with stitch widths, stitch placements, adjusting my pattern, you name it!  It's coming along, slowly becoming what I want it to be, but each time I adjust something, it kind of creates another hurdle.

My second bottom.  I lowered the waistline by a mere 3/8", and adjusted the shape of the back butt area.  Looks great, but WAY too small for me, because I pulled the elastic too tight in the waistband and leg openings!

I wont let it stop me though, I am DETERMINED to create the ultimate bikini  AND when I get it down, I would love to post an in-depth tutorial on how I did it!

#3!  Looks similar to #2, but I raised the waistline back to normal, did not pull the elastic as taught around the waistband and leg holes, did not scrunch all the way down the butt, and adjusted my zig zag stitch so it was longer and not as wide.  Wrong move, as it did not make for a desirable finished edge :(  BUT, the fit was WAY better!
Until then, here are the links and videos that I have used to get me started.  I would definitely recommend watching them several times and take note of techniques that are used!

Making your own pattern - Sweet Verbena
This is a GREAT tutorial on how to make your own patterns!

Sewing Tutorials with Sasa - Bikini Bottom & Shorts
This wasn't too detailed, and she spoke really quickly, but it was a good general overview on how to sew the elastic onto the openings.  I found her tip on basting the lining to the main fabric VERY useful, and worth your time!

Jodi Lane Suits - Basic Scrunchie Bikini
This tutorial is for body building suits, but in my eyes, the techniques used here were very applicable to swimwear.  This is THE best in depth tutorial I have found so far!  I pretty much watched it over a dozen times.  Pay attention to the scrunch butt part - the scrunch butt is key to making dat ass look fabulous!  I've included the scrunch butt in all three bottoms I have made, and let me tell you, makes your boo-tay look great!  I am a little challenged in that area so any bit of accentuation helps! :P

DIY Meesha - Easy Bikini Bottom
This is one of the first tutorials I found, but I didn't make this style.  This one might be a good option if you are a beginner, since it doesn't deal with elastic - it is a tie-style bikini.  A little vague, especially in how she made her pattern, as she did not really give clear instructions on seam allowance, etc.  The result didn't look as polished as I was looking for either, but again, a good place for beginners! She is such a cutie/sweetheart too!  There is also a video she did on a matching top, but it wasn't in my taste...the back part of it was super wide and didn't really want a weird looking-tan line from it.

So there you have it!  The basics of my Bikini Bonanaza mission!  Feel free to shoot any questions my way.  Like I mentioned earlier, I WILL perfect my craft, and when I do, a sweet tutorial on how you can make one yourself will follow!  Happy sewing, everyone!

Wednesday, October 23, 2013

DIY Clutch Frenzy!

I've been able to operate a sewing machine probably since I was in elementary school.  There's no greater feeling than sporting something that YOU made, especially when you're out in public and compliments are flying at you left and right!

My most favorite thing to make are bags.  Bags in all shapes and sizes.  You can never have too many! Especially here on Maui, they've banned plastic bags in all stores (which is pretty awesome for the earth), so it's always nice to have some extra ones handy for grocery shopping or the farmers markets!

I've made simple purses and totebags before, but lately, I've been on a clutch kick thanks to the ever-so-addicting Pinterest.  Why clutches?  Because they're tiny, and in my mind tiny = quick project.  Yeah, I love to sew, but the most grueling part is cutting out patterns, measuring, pinning, pressing seams open..the whole nine-yards.

Sometimes, I just want to have a quickie sewing project to get it out of my system.  Is that too much to ask?!

So, I scoured Pinterest for the cutest and simplest patterns...and came across this one.  I bought all my supplies from (if you are from Hawaii, free shipping does not!)....some microsuede fabric, awesome triangle print for the outside, a nice mint-green cotton for the lining, and a sick brass zipper for some detail.  Here is my first attempt:

Super cute right?  Of course!

However, the thing turned out HUGE.  I followed the dimensions that she had written out and thought, and when it was done I was pretty pleased with the looks of it...but when I started using it as a daily purse, I immediately came to the conclusion that it was too big, bulky, and awkward/impractical to use as an every day purse.  Plus, since it's bigger, you tend to put more stuff in it, and when you want to get stuff out, having no strap means you need to find a place to set it down so you can dig through and find what you need.  By all means, I love the clutch and think it's super cute, but it was a tad to big.

I had a bunch of fabric left over, so I decided to make a smaller one, this time using some fabric I had found at a garage sale a while back (I totally forgot I had it LOL).  I bought a 9" zipper from walmart. In the instructions from the tutorial, the whole adding a zipper thing was really difficult to follow, especially WITHOUT using a zipper foot like how she recommends, so I looked up other tutorials on sewing zippers/bags and came across this site that had a great explanation on how to install one.  I used her technique on adding the zipper and lining and it was SO MUCH EASIER!

I am SOO happy with the results!  It turned out better than my first one, and it was quicker to assemble since it was my second go.  It's the perfect size for a night out, and the colors came together really well!  I took it with me to Fred's for some Taco Tuesday action with my hubby and friends and got lots of compliments!

The flap actually stays down pretty well on it's own, but I want to add a magnetic purse snap closure next time.  Overall I'd say that this was a success!  What do you think?

Sunday, September 16, 2012


Hi from out of nowhere!

I is back.

Let's see how long this'll last LOL.  So, I've been craving something lately.  Something that I haven't made in a while.  Something time consuming to make, but oh-so-delicious.


What is it may you ask?  It is fermented, spicy vegetable goodness.  Yes, I said it, FERMENTED.  But it isn't as horrible as you may think. It's actually really good for you, and in Korea, it has been said to have great health benefits, much similar to the benefits of yogurt.

Kimchi ingredients waiting to be chopped up

The most common kind is made from napa cabbage, or as we call it in Hawaii, Chinese cabbage.  You take the cabbage, let it sit in a salt bath until its bulk is cut in half, but still crunchy.  This process takes about an hour and a half.  Every thirty minutes you turn the cabbage so everything is evenly salted.  After the bath, you rinse it several times.  For this Kimchi making extravaganza, I decided to make napa cabbage kimchi AND daikon, or radish, kimchi.

The salted cabbage, along with other vegetables added for crunch and color variety, such as carrot matchsticks, daikon (radish) and green onions, is then mixed with dried chili peppers, a paste made from ground onions, garlic and ginger, and "porridge" comprised of water, sweet rice flour (used to make mochi), and a little sugar.

Daikon and Cabbage kimchi mixed and ready to be put into jars!

STOP.......Fermentation time!

After everything's all mixed together, you pack it carefully into some jars, let it sit out on the counter for a day or two, then put it into the fridge for another few days to finish the fermentation process.

What's left as the end result is this spicy, slightly sour, vegetable goodness that accompanies almost any entree, but can even be so satisfying by just eating it with a plain bowl of hot, steamy rice!

Yes, the process seems lengthy and tiring, but I can promise you that the end result is worth it.

Here is the link to the recipe that I started off using.  Maangchi is a Youtube personality that shows the world how to cook delicious Korean food!  Her website and Youtube channel are both a great resource for those who would like to learn more about korean cooking.  I've tried many of her recipes with success!  If you decide to try and make some kimchi, this is a good recipe for older kimchi that you'd like to get rid of from a huge batch.  Kimchi stew.  OMGAH...sooooo good!  Soooo easy too!

I started a Word document to document my kimchi experiments.  I'm trying to come up with my own recipe that produces the perfect kimchi results that suits and satisfies my palette.  Maybe when it is perfected, I'll post the recipe???  We shall see!  Right now I have my batch sitting on the counter for fermentation.  I'll post results!

Happy Kimchi Making, and wish me luck on this batch!!!!

Fermenting on the counter.  OMNOMNOM.  Can't wait!