Korean Job Discussion Forums

[Real Reality]

Florida Chef Comes to Korea -- for the Kimchi
After much study, he was able to develop his own. To make "Lemon kimchi," lemons are pickled with salt and fermented with the peel on along with Korean cabbage. "The bitterness of the lemon gives it a unique taste, so you don't need to add much salt, and that's better for your health," says Susser.

Lemon kimchi -- can that really be called kimchi? "When picturing kimchi, most people think of the red kimchi made with chili pepper. However, red peppers have only been known in Korea since the 17th Century. That means that before 300 years ago, the only kimchi known to Koreans was cabbage pickled in salt. It is with newly added ingredients and cuisine that food develops," says Susser.
Chosun Ilbo (April 1, 2005)
http://english.chosun.com/w21data/html/news/200504/200504010009.html

[peony]

what a liar... his lemon kimchi isnt on the menu and kimchi isnt in his glossary

http://www.chefallen.com/main_menu.cfm

[redbird]

A couple nights ago, a friend who's dating a Thai chef at a topnotch sushi place told me that some people in the business think Korean food will be the next big thing in Chicago. They claim it's becoming quite hip in trend-setting NYC and LA.

[matthewwoodford]

About time someone tried to market it outside the Korean community.