Obsessed with kimchi after a Korean BBQ sesh or an episode of Korean drama? You’re not alone. After all, the sour-sweet-spicy-garlicky fermented cabbage is so versatile that it can be eaten with everything from instant noodles to omelettes and burgers.
Blame it on our steady diet of Korean dramas that kept us going during the Circuit Breaker, or the myriad food options touted on social media by a growing number of enterprising home-based businesses. Among them was kimchi – not the commercial supermarket variety (which were out of stock anyway) or by Korean restaurants, but the artisanal small batch recipes made by several Singaporeans – and one Korean – who are passionate about their kimchi and have earned their own followings as a result.