The Little Moon Residence

The term ks makhan is a Hindi word that literally means “free food”. This is my interpretation of “free food”, since we are so conditioned to eat what we want when we want it. I use this term to describe the many things that we eat. In my experience, I think that most of us have a basic understanding of what it means to eat free.

I don’t think that most of us even know what free food is, let alone how we can eat it. But the fact is that eating free food is actually beneficial to our health, as it is actually easier to digest, and it is also better for our emotions and moods. One of my favorite foods that is free food is kimchi, which is a fermented and fresh cabbage-based food.

And for the folks who don’t know, the word “kimchi” means “a fermented cabbage” and the word “chi” comes from the Greek word “chiroptera” meaning “a cabbage.” So anyone who has been to a kimchi-friendly restaurant knows kimchi is a fermented cabbage.

If you’re really interested in discovering the benefits of eating kimchi, there are some very interesting videos that you can watch online. The one below is a video that shows the amount of good bacteria in kimchi, and it is very encouraging.

One of the main reasons I came across ks makhan is because it uses a strain of kimchi that is very common to Korean food and the result is a cabbage that has a fermented taste that my friends call kimchi. When I first tasted it, I thought it tasted very similar to cabbage. What was even more interesting is that the recipe comes from a book that is 100% Korean.

The kimchi recipe has been around for over two hundred years and is one of the oldest known recipes worldwide. And in keeping with our theme of self-awareness, most people probably have some experience with the process of fermenting cabbage. But when it comes to kimchi, we are all just as clueless about the process as someone who’s never tasted kimchi before.

I can’t tell you how much I hate that. The whole time I was reading about kimchi I was thinking about the first time my grandma asked me to make kimchi. And I am going to be the first person to admit that I am pretty bad. It’s not like I have a special kimchi fetish. And if I was, I’d probably be making a lot more kimchi. But it was still a pretty intense moment for her.

I can’t help but remember the first time I ever had kimchi. It was actually on a random holiday, and I was a kid and I had a bag of kimchi. I had no idea what it was, and I was just having a good time. That bag was literally just a bunch of cabbage. But I just remember how it tasted and what it meant to me.

When I first started to make kimchi, it was a very experimental process. I was just throwing stuff in the blender and blending it with water (and I had some kind of weird, dark, green syrup). But I remember the smell and the texture and how it felt. It was definitely the weirdest, most intense thing that I’d ever done.

It was one of those things that was so strange and delicious that I just couldn’t stop thinking about it. I loved the taste and the texture and the way it made you feel.