Culture,  WWOOF

Halfway Kimjang

We started the night with peeling the garlic and onions. It lasted the whole night!!

Guess what??
It’s called pari in korean.

The next day we harvested this cabbage for kimjang.

Me with a giant cabbage.

Our truck!

One whole van and only both of us did it until late evening. So cold and tired…

Giant one that I cut..

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We had around 20 to 30 basins of these.

Then at night we had to wash off the dirt from the radish. I swear not to do any of this anymore!! So tired…

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