Never give up on real love .....

Satisfied with her work, she sent the report to Do Yun's email, and to her dismay did not receive an immediate response but she can only let out a sigh.

Her phone rang while she was checking on the specifications and the caller ID says Jack, "Hello Jack," she answered the call right away.

"Hello Amor, Mr. Kim is waiting for you in the car already."

"Oh..... yeah, I'm on my way out," Amor hurriedly stood up took her belongings, turned everything off, and locked the door. "Did I miss his call?" she thought.

As soon as she arrived in the parking area, she immediately got inside the front passenger seat. "Sorry to keep you waiting Mr. Kim," she apologized but Do Yun only closed his eyes. "Am I in trouble again?" she asked herself.

The road they are traveling on now is very familiar to Amor, "So we're going home early then," she thought.

Jack got out from the driver's seat to open the rear door for Do Yun and as soon as he got out he knocked on the front passenger seat's window.

"Uhm..... o..... okay," the clueless Amor hurriedly followed Do Yun inside the building.

Having Do Yun by her side in the elevator seems awkward for Amor but somehow it makes her happy.

"Does this bother you?" Do Yun asked.

"Huh?" Amor's startled response. "Why is he always right when he guesses what's on my mind?" she asked herself.

As soon as they arrived outside unit 1805, Amor waited for Do Yun to get inside the unit first.

"Amor."

"Ah..... yes, Mr. Kim."

"Please get inside," Do Yun opened the door for her.

"Oh..... okay, Mr. Kim," and Amor obediently went inside the unit first then Do Yun followed.

Do Yun left her in the living room while he went straight to his room and after a minute went out right away to go straight to the kitchen then Amor hurriedly followed, "Are we going to check what David has for dinner?" she thought.

"Today I'm going to show you how to make easy Kimchi at home and you'll help me prepare it."

"Uhm..... the first few times I tried kimchi, Mr. Kim, it was not, I must admit, my favorite food."

"After you taste my Kimchi, your mouth will water at the slightest whiff of pungent, fermented cabbage and you'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. While questioning my Korean family and friends about kimchi, I have received all kinds of opinions. That can be confusing, but I think it's actually a good thing."

"Ah....."

"These are the ingredients and equipment we need:"

1 medium head napa cabbage (about 2 pounds)

1/4 cup iodine-free sea salt or kosher salt

Water, preferably distilled or filtered

1 tablespoon grated garlic (5 to 6 cloves)

1 teaspoon grated peeled fresh ginger

1 teaspoon granulated sugar

2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water

1 to 5 tablespoons Korean red pepper flakes (gochugaru)

8 ounces Korean radish or daikon radish, peeled and cut into matchsticks

4 medium scallions, trimmed and cut into 1-inch pieces

Cutting board and knife

Large bowl

Gloves (optional but highly recommended)

Plate and something to weigh the kimchi down, like a jar or can of beans

Colander

Clean 1-quart jar with canning lid or plastic lid

Bowl or plate to place under jar during fermentation

"Oh....."

"Let's cut the cabbage lengthwise through the stem into quarters. You cut the cores from each piece and I will cut each quarter crosswise into 2-inch-wide strips."

"Uhm..... yes Mr. Kim."

"Then you place the cabbage in a large bowl and sprinkle it with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. You stay here and let stand for 1 to 2 hours."

"Ah.....," but before Amor can say anything Do Yun has left already.

"Let stand for 1 to 2 hours?" she asked herself. "I've done more difficult chores than this," she thought.

It has been more than a couple of hours has passed but Do Yun is not back yet and Amor has been checking the bowl every now and then, "Should I do something with the cabbage now?" she asked herself.

"Have you rinsed the cabbage?" a voice from behind her left ear suddenly appeared.

"Oh....." Amor got startled to hear Do Yun's voice and from her peripheral vision, she can see his face is now just 3 inches away from her she could even feel his breathing. She wants to move away but her head has a mind of its own and it's not giving her body the signal to move.

"Let me rinse the cabbage under cold water 3 times then I'll set it aside to drain in a colander for 15 to 20 minutes. Meanwhile, you make the spice paste."

"Oh..... okay Mr. Kim."

"You rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready."

"Uhm..... here you go Mr. Kim."

"I will now gently squeeze any remaining water from the cabbage and add it to the spice paste. You add the radish and scallions."

Amor made a step sideward and from her eye level, she could see his face and meet his gaze.

Do Yun studied Amor's face this time, "Do you want me to give you the instructions again?"

Trying to let go from his gaze but just couldn't Amor mustered up the courage to be able to think, "Did he ask a question?" she thought.

"Dangsin-eun jeoege dasi geu moseub-euljugo issseubnida. (You are giving me that look again.)" Do Yun told himself. "Amor....."

"Ah..... no Mr. Kim."

"Using my hands, I will gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect our hands from stings, stains, and smells! You pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar."

"Oh....."

"I will place a bowl or plate under the jar to help catch any overflow. You let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid. I will check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) You can taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two."

"Uhm..... yes Mr. Kim," and Do Yun went out of the kitchen.

Can they still be happy in this modern world?