Cabbage is a versatile vegetable responsible for several side dishes that I enjoy, like coleslaw, sauerkraut, and my favourite of all smelly foods, Korean kimchi. I have never made it myself and I didn’t even like it all that much at first, but having lived in South Korea, I have experienced it directly from the source. That was ten years ago, when I first developed a liking for it and now, being back in Canada, I miss it and crave it occasionally still. Every part of the world has trademark food items that are linked to the regional identity of locals and that outsiders learn to either love or hate. No nationality takes this as seriously as Koreans do with their kimchi. This inauspicious side dish offers more than just nourishment – it defines daily lives, family rituals, and national pride. Read more