 Today, I'm making kimchi, whose recipe was handed down from my grandma. In case you don't know what kimchi is, it's a spicy fermented vegetable that's usually served as a side dish in every Korean meal. So now I'm going to call my mom and see if I'm doing it right. Hi mom. Hi. Today, I'm going to make kimchi. I called my mom to ask if I could make it without any sauce or shrimp sauce. Even without any sauce or shrimp sauce, you can use fruits or vegetables to make it. You can make kimchi and put it in a container. If you like something sour, you can put it in the refrigerator for a day and a half. But if you put it in the refrigerator for too long, the color of kimchi will turn yellow. Oh, really? Yes, it will turn yellow. It's better to put it in the refrigerator for a day and put it in the refrigerator for a day. And I put kimchi in the refrigerator and put it in the refrigerator for a day. But what should I call it here? Is it a refrigerator? It's a refrigerator. The refrigerator is a process of cooking. Right? Yes, it's a process of cooking sour and sour. If you have a refrigerator, you have to put it in the refrigerator. Oh, then you have to put it in the refrigerator? It's delicious if you put it in the refrigerator and eat it cool. If you cook it later, it's delicious to make kimchi stew and make kimchi fried rice. Kimchi fried rice is delicious, too. Kimchi fried rice is delicious, too. Okay, that's it. Bye, mom. Bye.