SLIDESHOWS: Korean

Almost-Instant Hot Kimchi

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was like, Oh my God, what is this? It’s fermented like the sauerkraut from Alsace, where I’m from, but the flavor is different. I didn’t have a recipe, so instead of fermenting, I used vinegar for the sourness." Like sauerkraut, he serves this kimchi hot.

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