Korean Kimchi

Kimchi (Hangul김치Korean pronunciation: [kimtɕʰi]English pronunciation: /ˈkɪmi/), also spelled kimchee or gimchi, is a traditional fermentedKorean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation, kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties of kimchi made from napa cabbageradishscallion, or cucumber as a main ingredient.

I had never had kimchi until I got to high school where a very large percentage of the student body was made up of Koreans.  To help make these international students feel more at home, every meal served up at school had the option of rice from the cafeteria line and kimchi from the salad bar.  This is where I first tried the delicious pickled “condiment”:

JONAH KESSEL

I’m a big fan of any kind of Asian food (although I tend to favor Japanese) and kimchi is somewhat of a staple in my kitchen.  Now after watching this film, I’m very curious to know if I have Chinese or Korean kimchi sitting in my fridge at home.  I’m pretty sure it’s Korean, but now I’m not sure…

I love the journalistic style of this film, it is after all, how I started out working in film.  All the various piles of ingredients add such a beautiful array of color and watching the women work just makes me want to run home and enjoy a bowl of rice and kimchi.  Perhaps that will be my dinner tonight…

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