Fresh baechu geotjeori, a version of napa cabbage kimchi less familiar to most diners than the the fermented, sour-and-fiery variety. Photo: Shutterstock
Fresh baechu geotjeori, a version of napa cabbage kimchi less familiar to most diners than the the fermented, sour-and-fiery variety. Photo: Shutterstock
Wee Kek Koon
Opinion

Opinion

Reflections by Wee Kek Koon

How the ‘kimchi war’ between China and South Korea could have been avoided

  • While pao cai, a pickled dish from China’s Sichuan province, does boast an ancient antecedent, different global pickling traditions likely emerged independently
  • The ‘war’ might have been averted if the Chinese were more ready to render the romanised names of their foods based on their native sounds

Fresh baechu geotjeori, a version of napa cabbage kimchi less familiar to most diners than the the fermented, sour-and-fiery variety. Photo: Shutterstock
Fresh baechu geotjeori, a version of napa cabbage kimchi less familiar to most diners than the the fermented, sour-and-fiery variety. Photo: Shutterstock
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