rss feedSouth Korea’s kimchi “master” takes odor out of dish. Wasn’t that part of the fun?
I just bought a jar of hot American-made kimchi. I enjoy eating the spicy, pickled cabbage, particularly when it’s kimchi tofu.
So, this Los Angeles Times story certainly resonated with me.
Get this: South Korea’s first kimchi “master” Kim Soon-ja reportedly has succeeded in making the garlicky aroma disappear from the centuries-old food.
Reporter Ju-min Park explains that Kim has invented a way to freeze-dry the kimchi and that adding water produces no pungent odor.
But, yes, yes. Let’s say it. We need to say it: Wait!
