Better late and never! The latest freezing temperature, I hope, will do some justice to this post. But then again, there isn’t a right time for fermentation obsession, is there? I took advantage of the cold weather with drizzles and gutsy wind, I busied myself with much delayed winter chores. But before I begin, I send out my apology for not being able to do the annual kimchi workshop, nor any Korean food events this winter. But I certainly will this year! I hope that you still made your favourite kimchi to store away for months to come. On my part, so caught up between two jobs, I was getting anxious that I might not be able to make any kimchi myself. The bigger issue than time, though, was not finding Napa cabbages in Canakkale! As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called ‘hardal otu‘ in Turkish. There are three things that give me a sense of security, and they are Kimchi/Cheese/Wine. Neither a man …