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After profitable Fuji TV and MBC’s Master of Kimchi contest, Kwang Hee “Mama” Park knew that making the fermented dish was her calling. “A lot of people think they know kimchi,” says Park. “There are as many kimchi recipes as there are mothers in Korea. They’re all different.”
Since profitable the competition, she has spent 20 years perfecting her course of, utilizing premium elements from her farm in Pyeongchang, South Korea. She has change into such an skilled at making kimchi that she now teaches well-known cooks methods to do it. She has developed 70 varieties, together with considered one of her hottest: dandelion kimchi. Now she sells her many developed varieties, made-to-order, worldwide.
Park, alongside along with her son, make about 4 tons of kimchi, totally by hand, per 12 months. Her fondness to rising contemporary elements, drying her avow spices, creating fresh sorts of kimchi, and doing every little thing by hand is what she believes makes her kimchi so good and tall property,
“Ever since I first started making kimchi 20 years ago, I never swayed from these beliefs,” she says. “Even after I die, I hope for people to say that my kimchi was the best.”
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