Quote:
Originally Posted by special-K
Kept the TP in the freezer, didja?
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I was told it was called Winter kimchi, because they would bury the jars of the stuff in the back yard to ferment (or whatever it does). Because the ground froze, they couldn't dig it up until spring. Which ment it stateyd there 3-5 months. Evidently they thought that was a good time frame to get that sweet melt ur intestines apart feel.
