Kimchi: How My Heritage Became a Hipster Pickle
Global cuisine and its untold stories
Published in
6 min readNov 2, 2020
Probiotic. Raw. Vegan. Napa cabbage kimchi. We cackled at the labels on the sorry-looking mason jars filled with sallow yellow leaves.
Kimchi had become ubiquitous in my chosen spaces — a trendy fusion diner, an upscale grocery chain, YouTube channels filled with millennial cheer. It had become…
