I always thought that there was only one kind of Kimchi, the cabbage kind with red pepper sauce all over it. There are actually countless kinds of Kimchi.
This last weekend, I had the opportunity to make Kimchi with the ‘Martha Stewart’ of Korea during a cooking class.
Onggi, the traditional ceramic pot you see here is used in in traditional settings, and is made on the southern end of Ulsan. They actually still hand make the Onggi pots that you see in Korea. These Onggi pots are breathable pots that allow the kimchi to ferment and what gives the cabbage the wonderfully fragrant odor. When the kimchi is freshly made it is quite delicious.
Food was just part of the fun, the Busan International Fireworks Festival was the most amazing fireworks show I have ever seen. They set off the fireworks to go off to the sound of the music. I could only bring myself to take a couple of pictures as I could not take my eyes off the sky to find my camera.