Gimjang (kimchi making for winter) time is here! It’s 2 days of process and a family affair. We only made one box due to fridge space but it will feed us for at least 2 months. We added some galchi (hairtail fish) between the layers for some of them like grandma (dad’s mom) used to. It adds deep umami flavors and the fish becomes so delicious as it gets fermented. Dad was so very excited for the hairtail addition (taste of his home). Can’t wait to try these! Full kimchi recipe is coming soon for

Roman Pasta Series | Ep. 4; Pasta alla Gricia #foodies #italianfood #pasta #cookingwithshereen | Cooking with Shereen