kimchi, my way

where nourishment meets identity.

It’s not lost on me that my first post here ever was for kimchi-jjigae, and I never followed up with how to make kimchi at home…that changes today.

For those unfamiliar (or perhaps skeptical), kimchi is a traditional Korean dish made of fermented vegetables, often napa cabbage. While it is now easily accessible and enjoyed globally, kimchi’s origins date back more than 3,000 years, when it began as a means of preserving food for harsh Korean winters. Because of the fermentation, it’s been hailed commercially as a superfood, contributing to its newfound popularity beyond the peninsula.

That said, kimchi has always been more than a food; it’s a symbol of identity, pride, and colonial and imperial resistance. Today, it’s an officially designated intangible cultural property of Korea, and every household and family has their spin on the recipe.

This is mine. <3