From the New York Times: “Outside Korea, it took at least 100 more years for kimchi to go from so-called spoiled stink to it-girl pantry staple and poster child for gut health. Today, some would say that it’s not just a cornerstone of Korean cuisine; it is Korea itself.” Kimchi, the article declares, is a verb. Kimchi is a traditional fermented cabbage dish, but encompasses “a much larger world of dishes you can find on any given Korean table.”
Read more (The New York Times)