Did you know that Korea is positioned to be on the front line of the movement promoting fermented foods throughout the world? Popular Korean dishes such as Kimchi, soybean paste, soy sauce, Korean chili paste, salted seafood and traditional rice liquors are some of the forerunners of fermented foods.
Back in July, 2011 when we had the pleasure to visit, we had the opportunity to visit historic temples, green tea plantations, interact with the locals, even to play hula hula in an organic farm, and to visit the beautifulJeju Island, but kimchi seemed to be the most popular topic while on the trip! You know how in most countries, w
hen you have your group picture taken you say “cheese”? In Korea, we were saying “kimchi”. We learned that its preparation process requires a lot of work from the women, who spend a lot of time in the kitchen, cutting cabbages in quarters, preparing the sauce (which is the main ingredient), soaking it in salt for hours, rinsing, filling and giving it the final touches. It sounds like a lot of work to me, but the result is delish.
This week, owner and founder at GreenSpot.travel, Richard Edwards, is back in Seoul where he will be speaking at the 2nd Annual Conference of Partners of the Global Partnership for Sustainable Tourism. Topics like “Linking Tourism and Conservation” and “Tourism & Poverty Alleviation” will be presented and discussed.
Hopefully, Richard is savoring some kimchi and SK flavors.
RT