Kimchi is the opposite of fast food. To make the Korean dish, cabbage, spices, and other ingredients ferment inside of jars for weeks on end. Long ago, the process was essential for those looking to stock up on nutrient-rich food for Korea's harsh winters, but today, you can eat around 200 kinds of Kimchi—not just in Korea, but across the globe. And in Seattle, the dish doesn’t just show up in traditional Korean meals, it also makes appearances in everything from ramen to tacos.Read More
Report | 2 years ago
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