18 Nov '13, 4am

Korean kimchi is not that easy to come by in the country of its birth — it imports more than it exports

Korean kimchi is not that easy to come by in the country of its birth — it imports more than it exports

It is kimchi-making season in South Korea, with households across the country preparing and laying down stocks of the ubiquitous spicy side-dish for the coming winter. But many foreign visitors, including the most intrepid foodies, will probably leave without ever tasting a Korean-made version of the national dish of fermented, chili-soused cabbage. That might be hard to believe for those who watched Wednesday, 13 November, as around 3,000 women wearing surgical hats and masks with rubber gloves and aprons, gathered outside Seoul city hall for a mass kimchi-making exercise. In just four hours, they churned out 250 tonnes of kimchi that will be distributed to low-income families throughout the city. Despite such prodigious feats of production, Korean kimchi is not that easy to come by in the country of its birth — to the extent that it imports more of the pungent dish than ...

Full article: http://www.hungrygowhere.com/dining-guide/new-and-updates...

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