Food journalist (and former Gourmet magazine Editor in Chief), Ruth Reichl, says that in 2012, “Korean flavors will make a giant surge, and kimchi may push Sriracha off its perch.” She and The New York Daily News are in agreement. Believe it or not, we still have a lot of people ask us, “What’s kimchi?” Is the day coming when kimchi will become a household staple across America? We’ll keep our fingers crossed.
