A number of years ago, we made creamy kimchi. It was delicious. It was great with our hot dogs. But it was not coleslaw and was not kimchi. As a hybrid, and for the time, it was amazing. But somehow I knew that kimchi and coleslaw were great together but would taste best still in their original forms. In our recent corned beef and cabbage feast, we made reubens with both coleslaw and kimchi. The two remained separate and blended together. Bites were varied. The kimchi would dominate one bite, the coleslaw would cool another bite. And together, they were a robust version of our creamy kimchi.
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