Waiting For the Winter Kimchi

With no tiny salted shrimp or anchovy sauce or even gochugaru in the pantry, there’s still a kimchi to make. At the start of winter in South Korea, families and neighbors traditionally gather at one home and kimjang—a ritual where kimchi is collectively made in bulk, then shared. The total number of Napa cabbage heads […]

The post Waiting For the Winter Kimchi appeared first on TASTE.

Original source: https://www.tastecooking.com/waiting-for-the-winter-kimchi/

Leave a Reply

Your email address will not be published. Required fields are marked *