Making the Most Authentic Kimchi With Korean Grandmas (Best-Ever Recipe Included)
In this article, I talk about making kimchi in the Korean countryside with the village elders, why you need to be really careful when travelling with the smelly red stuff and showcase a world-beating kimchi recipe guaranteed to clear the sinuses.
This is the third installment of a series of short reflections I wrote several years back on my experiences of Korean life as a young British guy trying to find his way in a strange new culture…
If you’ve never tried kimchi — the ferocious salty, savoury, sharp, bitter, and spicy fermented cabbage side dish that comes with every meal in Korea, you haven’t lived. There are many things unique to Korea, but it must be said that kimchi is probably the most identifiably unique Korean product of all. Sure, there are other food stuffs becoming popular around the world, Korean barbecue and bulgogi for example, but it is kimchi which seems to represent Korea best. Like many preserved dishes from other parts of the world, kimchi is made to be kept and consumed throughout the harsh winter that Korea experiences, where temperatures can fall as low as -20 °C and the lack of fertile farming…
