Meanwhile, there have been reports of cabbage rustling

I'm a fan of kimchi, and would like to see more variety of it available in the States. Most of the kimchi I've had has been pretty much of the same variety. Anyone in the area have any suggestions?

I have to agree with Troisgros here:
For most Westerners, however, kimchi remains an unacquired taste. It can offend not only with its taste but also with its odor, which can linger on a person for hours. And for those unused to its fire and fury, even a small dish of kimchi can appear less as a delicacy than as a kind of incendiary device.

“To a Western palate, with all the other options out there, kimchi won’t rank very high,” Mr. Chinn said.

A gathering was held in Seoul last week to promote Korean food, with European master chefs coming in for panels and demonstrations. Michel Troisgros, the renowned French chef from Roanne, listened to a Korean official hold forth on the wonders of fermentation and an ambitious project to export Korean foods like kimchi.

“I think you have to stop talking about fermentation,” Mr. Troisgros told the man. “It’s not sexy.”

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