Dear MEL School’s Topic Readers,
In photos: 3,000
Korean housewives, 250 tons of kimchi.
When you think of
Korean food, what comes after popular main dish Korean barbecue? Most likely,
kimuchi, traditional salted, heavily spiced and fermented cabbage always served
with any Korean meal. It looks and smells awful but tastes awesome for spicy
food lovers. For many Korean people, it is “absolutely necessary” side dish for
every meal, which used be for most of them a decade ago.
Despite the
complicated and labor intensive work, as many as two-thirds of the country’s households
still make then own kimuchi at home, which used be nearly all households two
decades ago. They still seem to enjoy making this traditional delicacy a lot
even for others who are in need of food aid.
Enjoy reading the
article and seeing the photos of soon-to-be Guinness certified kimuhi making
event.
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