I finally made a proper batch of kimchi at home. David Lebobvitz’s newsletter inspired me. In it, he described kimchi as “easy to make, difficult to mess up.” Perhaps previous attempts at work (which were more messy than easy) were impaired by the stress of working in an unreceptive kitchen. Here at home for the Covid pandemic, I had more time and patience. Below are photographs of a batch of stir fried kimchi rice draped with an egg, great comfort for the soul.