kimchi con tocino

Sure, I appreciate sweets, but I rarely crave them.  So for tonight’s dessert?  Stink & pink. Kimchi con bacon.  The kimchi’s just on the other side of ripe, meaning it’s got that sour bite and the cabbage flesh is picking up a deeper, translucent-caramel hue.  I let the bacon singe for a sec in the broiler to get that crunchy, cracker edge.  Mashisoyo! (translation: it’s delicious!)

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