After fermenting the kimchi for at least thirty days, a prep cook squeezes the liquid out of it each morning ... from the jujubes. With Na’Mean’s new spring menu in place, any of the daily ...

And I love to play with flavor-packed fermented vegetables, like kimchi, that weren’t as well-known back then. With its slippery noodles, creamy tofu strips, and slightly crunchy kimchi ...

I have the same dilemma after every weekend trip to the farmers market. I arrive home with my tote bags bursting with fresh produce and ready to start a new week, feeling proud I got my act together.

Good news about Persimmon Kimchi House, from my point of view ... I never stick around to find out. It’s a spicy palate-killer, one of the reasons I tend not to patronize Korean restaurants.