Of all the recipes Iāve developed over the years, my Baechu Mak Kimchi (Cabbage āCarelessā Kimchi) is my favorite. It not only tastes BETTER than any kimchi Iāve ever eaten (even before I went vegan!), it reminds me of all the lore that goes into kimchi-making. As Iāve said many times, the story of Korea and the Korean people is one of resilience. Kimchi was created hundreds of years ago to make cabbageāa relatively cheap vegetableālast for a very, very long time. It acknowledges that legacy is a function of time: our imprint deepens the longer we have to press ourselves into the earth. One thing Iāve been thinking about a lot these days is how young the South Korean Republic is, how precious democracy remains to the people of Korea, how fiercely they are willing to protect that legacyāfor themselves and for their children. Some people call it ājeong.ā Others call it āhan.ā I call it: The Kimchi Heart.
#kimchi #koreanfood #vegankimchi #kimjiang