Why We Eat: Kimchi

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean cuisine. Ji Hye not only shares the centuries-old practice and cultural traditions around preparing and consuming kimchi in Korea, but also demonstrates three unique preparations of the dish– proving that kimchi is way more than just fermented cabbage. It’s spicy, it’s textural, it’s healthful…it’s alive!

Check out the recipes here:

Gutjuri 겉절이 (Fresh Greens Kimchi):

Kimjang Kimchi 김장김치 (Napa Cabbage Kimchi):

Oi Sobaggi 오이소박이 (Cucumber Kimchi) :

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