Kimchi: The Condiment’s Rising Fame

/ / Food & Flavor

“Dealing with fame” – an ABC Life story about kimchi. The condiment is consumed at every meal by 63 percent of Koreans. And today the salty fermented cabbage is served at restaurants all over the world, from breakfast diners to burger joints. Australian chef Peter Jo: “Kimchi isn’t a dish, it’s a technique.”

Read more (ABC Life)