Quotes About Kimchi

I never made kimchi before. I talk about my first time making it in the book, and I'm not a big baker, but I imagine it's like a similar kind of feeling for a lot of people who are bakers where it's just something that takes time. There's so much space to be reflective and meditative.

I remember, as a kid, I loved kimchi. It wasn't weird to me at all because it was in our house all the time. There was never a second when a huge jar wasn't in our refrigerator. I remember bringing it to school, and that just did not go over well at all.

The most Korean thing you can eat that's so easy is Shin Ramyun with an egg cracked into it and kimchi on the side. I feel like every Korean person eats that at nighttime or for a snack.

I don't think a lot of Korean people even make kimchi. My mom certainly didn't, so it's a very extra thing to do in the same way that I guess baking bread can be an even longer process that you're unsure about for a long time.

Kimchi. After repeatedly sampling ten of the sixty varieties of kimchi, the national pickle of Korea, kimchi has become my national pickle, too.