I would tell you more about how to make kimchi, but I still don't really know. Basically you grind up ginger, garlic, peppers, onions and small shrimp and make a paste, don't forget the red pepper paste! Then you cover heads of cabbage. Then you have a vegetable that will be edible all year. This is sort of a fermentation process so it is okay if it gets old. In fact there is a famous restaurant (that I have yet to visit) that is known for their 3 year old kimchi.
After work we all headed down to the local barbecue joint and said farewell to our boss and Graeme. It was a good time.