kimchi

Food for Thought: Unveiling stories of Kimchi

By: Sangwoong Choi, SFU Student There are various types of kimchi with diverse flavours and forms, such as kkakdugi (cubed radish) and oi sobagi (cucumber), many typically refer to kimchi as a fermented red cabbage with chili peppers, garlic, and fermented fish sauce. As a probiotic, it contains live bacteria that’s beneficial for gut health. Over time, kimchi has become an indispensable part of the Korean dining table, symbolizing the idea of Korean communities as eaters of spicy food — though it was not originally a spicy dish. Its long history and deep-rooted traditions have led to a cultural phenomenon…

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