These days, Green Table Foods sees barrels of kimchi into more Canadian ﬁne food shops each week. So, what’s the big deal about kimchi?
For starters, South Koreans consume about 1.6 million tons of kimchi per year. No matter the season, the spicy, earthy-tasting dish of fermented vegetables is on the table for breakfast, lunch, and dinner, treated as part of an array of side dishes or used as an ingredient itself: stirred into stews, grilled with meats, wrapped into nori rolls, and steamed with ﬁsh or folded into pancakes. Read more →