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Mi-kyung Han covers the crops that fill Korean kitchens: cabbage, garlic, peppers, soybeans, and the seasonings made from them. The features follow a crop from the field calendar through storage to the table, and ask how region, weather, and timing change what cooks buy and what it costs.
Vegetables & Fermentation5 min read
A head of napa cabbage carries a mountain summer, an autumn forecast, a brining decision and a microbial succession into the refrigerator. Kimjang is where those systems meet.
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Fields & Seasons6 min read
Two garlics — a cold-hardy northern type and a mild-wintered southern one — split the peninsula between them, and the season that carries an autumn clove to a June bulb sets the price on the shelf.
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