‘Hits that sweet spot between funk and freshness’ : the best kimchi, tasted and rated
Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condiment Spicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it (…)
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The Guardian (Europe)
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The Guardian (Europe)
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