Korean cuisine
VicentaLakin
IN THE EARLY WINTER, HOT CABBAGE AND SOUP WERE MORE LIKE KOREAN PICKLES, REMEMBER, IN COLLEGE, THERE WAS A WINDOW IN THE SCHOOL CANTEEN THAT SELLS KOREAN FOOD, AND THE PICKLES ARE FRIED, AND NOW THEY'RE SLOBBERING, AND THE SAUCE IS A LITTLE SOUR AND A LITTLE SPICY. SINCE THEN, PICKLES HAVE BEEN TASTED IN MANY KOREAN FOOD STORES, BUT THEY ARE TOO CHEAP AND SMALL IN AMOUNT. THE BEST PICKLES IN MY MIND ARE STILL IN THE UNIVERSITY CANTEEN. UNFORTUNATELY, IN THE FOURTH YEAR, THE KOREAN FOOD WINDOW WAS CLOSED, AND THE BOSS'S WIFE ALLEGEDLY WENT HOME TO HAVE A BABY, SO I COULDN'T FIND A PLACE TO REMEMBER. I'VE BOUGHT PICKLES ON MY OWN SEVERAL TIMES, AND OTHER PICKLES, EXCEPT FOR THE SMELL OF PICKLES IN ONE HOUSE, ARE DIFFICULT TO SWALLOW. YES, AS A SERIOUS EATER AND A DY FREAK, HOW CAN YOU NOT MAKE PICKLES YOURSELF
