So…about that time I “liked” that thing you posted on Facebook, then quickly “unliked” it because I didn’t want you to know I was thinking about you. That was weird, right? You probably didn’t even notice it. Maybe you did. But I really did like the thing you posted. It was pretty snazzy.
And that time you walked to the kitchen with some loose-leaf tea and I followed you to fill up my water bottle? I guess I was a little thirsty? OK, that might’ve been a little creepy. But you totally do it all the time, too.
Or when “WHOA I was just listening to that!” and “WAIT you watch Jeopardy, too?!”
Sometimes, I let the first train go because I have a small hope you’ll be on the next one.
Serendipity is whatever you want it to be. Choose your own ending.
So there was this one awful time when I made the mistake of bringing a kimchi sandwich to work. Everyone did the little peer-over-the-computer glance dance from their desk.
Yeah. I get it. It’s pungent, guys. But once you get over the initial aroma, it’s incredibly delicious.
Seriously. It’s so yummy.
And here’s the health spiel: Because of the fermentation process, it’s filled with probiotics and bacteria that aid in digestion and boost your immune system. Plus, it’s got vitamins A and C, along with a ton of calcium and iron. That sore throat I had Saturday night? Gone Monday morning.
Eat that, haters.
I’ve yet to make my own batch of kimchi, but I hear it’s super easy. A Set It And Forget It kind of job.
Like rice. Two parts water, one part rice. Boil. Simmer. Done.
Japanese daikon is thinly sliced while carrots are julienned.
And pickles because I just can’t get enough pungency.
1/2 cup vegan kimchi (it’s typically made with fish oil, but look for brands that leave this ingredient out)
1/2 carrot, julienned
1/2 cup wild rice, cooked
2 Japanese daikon, thinly sliced
1/4 dill pickle, thickly sliced
1 1/2 teaspoon sesame oil, optional
Put everything into a bowl and gobble it up like you’re fighting the flu you would’ve gotten but you didn’t because you eat kimchi and drink kombucha.