I was informed today that what I’ve thought was fresh kimchi all along was actually just seasoned kimchi/without the full fermentation effect. It’s milder in its sour notes, but heavier on the salt. Personally, I always go for it instead of regular kimchi.
Taken: May 17, 2017
Menu: Kimchi, orange juice, radish kimchi, bread with sweet potato mash, kalguksu with lots of shredded egg!