[Herald Interview] The science and art of kimchi
Food&BeverageNov 20, 2015
For Lee Sun-hee, the sous chef at the Sheraton Grande Walkerhill Hotel, making Korea’s favorite side dish, kimchi, is all about science and art.She uses statistical data and historical documents that recorded the cooking techniques of dishes served for Joseon Dynasty royalty to sustain the traditional taste of the hotel’s kimchi.Lee has been making kimchi at the hotel for nearly two decades. Not only does she continuously search for academic papers for new culinary insights, but actually wrote a