One of the things I had to give up after my infatuation with wine started to take a big part of my life is “kimchi“. I don’t have to explain about what it is any more, thanks to the Korean Wave, which has spread Korean culture and cuisine across the globe. I had an interesting encounter with a Korean lady, who runs three Korean restaurants in Paris. We talked about developing the Korean cuisine and matching Korean food with wines. I’ve heard about and experienced the popularity of Korean cuisine among the French in big cities, but after talking to her, it became more convincing. Korean food is known as healthy cuisine overseas whereas it’s known to me as the spicy and salty enemy of wine. So when discussing the issue of Korean food and wine, it brings up many aspects of flavours and cooking. I made this radish kimchi while I was in France and gifted a few people for a taste. People get excited about probiotics and health benefits of kimchi, and keen …