Nikki and I have always had fun together when it comes to hair. Lately, we have been playing with light pinks. A couple months back we bleached, toned with 9v Shades, and mixed the perfect Pravana cocktail with light pink, light purple, and silver. The end result was pretty seashell pink.
It was rediculously cute on her. And she traded me a gorgeous NJ crystal pendant necklace for it. So I was more than down with that.
This time, we opted for something a little more melonistic. We decided to go with Pretty Flamingo by Manic Panic as our base, with a hint of Cotton Candy. I muted both shades slightly with a dash of Pravana SIlver. ( Here is more on DIY hair coloring)
First, we bleached her roots. Then, we shampooed, no conditioner! Then, blow dried. Next, I worked my way through her roots with the Pretty Flamingo, pulling the color down the hair about 3 inches. I followed up by applying the Cotton Candy over the last inch of the Flamingo, and pulling it down another 3 inches. We let that sit for 20, then combed all the color from her roots through her ends to blend it and to get just a tiny bit of color into her ends.
My friends often ask me how I make my Kimchi. I watched Nikki eat her Kimchi and marveled at how similar the color of the Kimchi was to the colors on her head. I decided to write a post about how to make Kimchi and how to make your hair look like Kimchi.
Nikki rinsed and conditioned her hair. We blow dried it. It looked marvelous. Then we took the kids across the street to jump in my neighbors trampoline and I got to watch her Kimchi hair in action. It was marvelous.
My Kimchi Recipe
You will need….
2 heads of chinese cabbage
1 purple cabbage
1 daikon radish
1 head of garlic
red chile flakes
1 chunk of ginger
1/4 cup of sea salt
1/2 cup of water
1 large bowl
1 large jar
1 small narrow jar
Grate the carrots and radish into a pile.
Put everything in a huge bowl. Hugest one you have. Toss with your hands to blend.
In the blender, blend up 5 cloves of garlic, one nice small handful sized chunk of ginger, and 2 tablespoons of red chile flakes with 1/2 cup of water till smooth. Set aside.
Slowly stir in 1/4 of sea salt with your veggies. Make sure it is evenly distributed.
Stir in your blended sauce with your veggies using a spoon ( It will burn your skin a little so do use a spoon.)
Now, stuff your large jar with veggies. Tamp it down and really pack it tight. If there is extra veggies, pack the rest into a smaller jar.
Push the jar down as far as you can to crush that Kimchi further down. The Kimchi should be almost totally submerged in its own brine. This is how it ferments. In the next couple of days, the brine will increase.
Place it in your back room, somewhere where the smell of fermenting cabbage won’t offend:) IT does smell super strong, folks. That is part of the magic.
Let your Kimchi ferment for a week on the counter. Then, refrigerate. Enjoy a scoop of Kimchi on basically anything. Sometimes I eat a bowl of it on it’s own and then I feel like superwoman.