Koreans eat so much of this super-spicy condiment...that natives say 'kimchi' instead of 'cheese' when getting their pictures taken -


image by: didiac

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Vegetarian Kimchi Is Just as Gloriously Stinky as the Real Stuff

It's a sunny morning on Queensbridge Road in East London—ideal weather for making kimchi. The last thing you need if you're fermenting veg into stinky, slimy, spicy (and extremely tasty) stuff like kimchi is cold weather.

I've come to meet Kylee Newton, a Londoner by way of the coastal town of New Plymouth, New Zealand. Newton sells an array of jams, chutneys, pickles, and preserves on her Newton and Pott market stall at nearby Broadway Market. Think gin-pickled cucumbers, baked peach and Vermouth jam, and feijoa chutney (a small, green tropical fruit often likened to guava).

And of course, there's the fabled kimchi. The way the world has fallen for Korea's fermented vegetable…

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 Vegetarian Kimchi Is Just as Gloriously Stinky as the Real Stuff

While the fermented vegetable dish is traditionally made with fish sauce, London-based preserver Kylee Newton is fueling Britain's continued kimchi obsession with an entirely vegetarian version.

Another version of this Korean condiment.

Rejuvenative Foods

Purchase kimchi online.

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