The Kimchimonger News Blog

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!

Hurrah! Kimchi’s come uppance has finally arrived… according to an article in The New York Daily News, anyway. This makes us kimchimongers very happy. Here’s a snippet:

“Could kimchi, the fiery, spicy fermented cabbage native to Korea become the food item of 2012?

According to international restaurant consultancy group Baum + Whiteman in New York, Korean cuisine is predicted to emerge as a robust, influential global food trend in 2012, with its distinctive, punchy flavors penetrating mainstream menus…”

You can read the rest of the story here.

Maybe one day in the not-too-distant future it will actually be cool (okay, at least acceptable) to walk around reeking of chili pepper and garlic. There is hope for us yet…