Fermentation Part 6: Kim chi

Kimchi is very important to the Korean diet. Unlike sauerkraut or those bread and butter pickle slices that you may or may not eat next to your sandwich, Kimchi is unquestionably a part of a Korean meal— it’s non‐negotiable. This single foodstuff has completely infiltrated Korean culture: there is Kimjang, the annual communal Kimchi-making ritual
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