According to recent article in the Chicago Tribune, kimchi’s popularity is on the rise. In the article, one chef says, “Kimchee is becoming more mainstream… The idea of fermenting things and creating more umami flavors seems to be something resonating on the American palate.” He adds, ”Korean flavors are big flavors.” We would have to agree.
Read the whole article here: Kimchee’s New Chapter: Korea’s Traditional Condiment Blurring Culinary Borders
PS: Thanks to Sister Choe’s friend, “Ms. Sparklehooter,” for this wonderful dinner pic We love to see others loving on Granny Choe’s kimchi!