Summary: The spicy Korean dish, kimchi, has a long pedigree, dating all the way back to the 7th century, if not earlier. Before freezers, before hydroponic vegetable gardens, kimchi made it possible to preserve vegetables and all their nutrients well into the winter months. Emily Friedman headed over to the Korean Cultural Center in Northwest D.C. to learn how kimchi is made and what kind of place it holds in Korean culture.
(authentic recipe's included!)
As a big fan of kimchi, I'm glad you were able to capture it so perfectly. Great interviews and sound too. It's fantastic how much information fits into such a short piece.
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Erin Gleeson
Posted on August 01, 2011 at 07:03 PM | Permalink
Well done!
As a big fan of kimchi, I'm glad you were able to capture it so perfectly. Great interviews and sound too. It's fantastic how much information fits into such a short piece.