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  • 'Kind of Smelly'
  • 'Kind of Smelly'

    A frank look at kimchee, the millenia-old Korean delicacy no one seems to understand around here.
      Miwha Kim remembers autumn in her native Korea — memories of a time now decades gone — she sees an entire village gathering to make kimchee. She remembers sitting at the feet of her mother, surrounded by her siblings and aunts, processing by hand as many as 200 cabbages into the iconic fermented vegetable dish.
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