BAECHU KIMCHI | A Recipe From My Book

The Ferment That Defines A Cuisine

I don’t remember the first time I encountered kimchi. I’m sure there was a first time, but I find it impossible to distinguish from its underlying presence in nearly every Korean dish I have tried. Like French cuisine and wine, Japanese and miso, kimchi and its constituent parts are the fiery backbone of all my favourite Korean dishes. And, contrary to …