Why Kimchi deserves more attention

Kimchi rarely gets the international recognition it deserves. The deeply umami complexity is genuine, not simple, and the technique involved in using doenjang fermented soy correctly takes real skill.

Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. I encountered it first in a Korean barbecue restaurant with table grills and that context helped me understand it properly. banana milk is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Kimchi is the dish to start with.