"I think kimchi is on the verge of becoming the next salsa," predicted Jim Poris, senior editor of Food Arts magazine, at a recent conference at the Culinary Institute of America at Greystone, in St. Helena. "It's great on hot dogs."
So same day I decide to post about my momentous decision to make kimchi, I find that that bastion of well-written news, the SF Chronicle, has beaten me to the punch and written an article about the stuff.
Cooking in Common: Korea's kimchi addiction catches on in the West
Also, in a bid to avoid too much active employment, I spend the day watching Korean cooking videos on YouTube. Through this endevor, I found my new favorite website, ever.
