JOURNAL ARTICLE

Mul Kimchi.

  • Published In: Food & Wine, 2023, v. 46, n. 6. P. 166 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: CHANG, DAVID; FRIEND, NINA 3 of 3

Abstract

And even today, many people still don't know that there are thousands of types of kimchi - they still think of just one, baechu-kimchi, the kind made with fermented napa cabbage and gochugaru. Unlike the more widely known but time-intensive red baechu-kimchi, this mild white kimchi includes soda carbonation, a shortcut David Chang uses to add fermentation-like effervescence. The story behind a chef's twist on a classic kimchi recipe B IN 2011, WE WERE STILL FIGURING OUT b how to explain to people in the United States what kimchi was. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2023/07, Vol. 46, Issue 6, p166
  • Document Type:Article
  • Subject Area:Ethnic and Cultural Studies
  • Publication Date:2023
  • ISSN:0741-9015
  • Accession Number:164105638
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