It's kimchi-making season: Regional tour of fermented delights
As winter's icy grip approaches, Koreans roll up their sleeves to prepare a year’s supply of kimchi to ensure they have enough for the cold months ahead. The fermented dish varies in shape and flavor across the nation, with the distinct regional environment influencing kimchi's ingredients, seasonings and presentation. Take a tour of South Korea’s regional kimchi varieties, each adding its own zing to the traditional dish. Their distinct flavor profiles are guaranteed to
Nov. 26, 2024