I have acquired a substantial stock of gochujang, Sichuan peppercorns, and boredom. My tastebuds are doomed.
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The stock of kimchi has been severely depleted due to eating it directly out of the jar almost immediately after purchase.
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Obvious solution: make your own kimchi. Met a family when I was in Seoul who makes about 60kg a year of the stuff in one giant batch
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