Korean Kimchi Making Experience
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first kimchi lessonWired
•Entertainment
Entertainment
For a Master Class in Salt, Try Making Kimchi
71% Informative
An avid but conservative fermenter uses salt by weight to determine how much to add to kimchi.
The right amount encourages healthy bacteria to develop complex flavors, while simultaneously killing off what's harmful.
Soo Jin Lee grew up with seven siblings in the southwestern Korean province Jeollabuk-do, where she learned to cook.
The flavors they created during kimchi making were strong, sometimes extremely so.
By tasting along the way they could confirm where they were on the map and know whether they were heading in the right direction or needed to course correct.
Back at home in Seattle , I made batches using recipes from trusted sources like Eric Kim and Deuki Hong .
VR Score
78
Informative language
82
Neutral language
38
Article tone
informal
Language
English
Language complexity
38
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
not detected
Time-value
long-living
External references
no external sources
Source diversity
no sources
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