The Kitchen Sisters Present

Late autumn is Kimjang season in the Republic of Korea when families and communities come together to make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. This story is part of series Hidden Kitchens: Kimchi Diplomacy — War & Peace and Food “Kimchi is everywhere in Korea. It’s like air,” says Hyunjoo Albrecht, a San Francisco-based chef who grew up near the DMZ border between South and North Korea. 1.5 million tons of kimchi are eaten each year in Korea and there are hundreds of different varieties. South Korea is one of the nations most involved in branding itself through its food, using food as a part of its “soft power.” It’s called “gastrodiplomacy” — the use of food as a diplomatic tool to help resolve conflicts and foster connections between nations. “The government gave financial support to some of the Korean restaurants in US,” says Hyunjoo. “They want more people outside Korea to eat more Korean food.” Si-Hyeon Ryu i