I love kimchi so much, and my wife Krystal often makes it at home. I was introduced to it by a friend called Walker in NYC. He was a great chef and used to show me all the NYC food spots, including a place called Hagi on West 49th between 6th and 7th Avenues which was open late nights, serving pitchers of Asahi beer, daikon salads, takoyaki balls and sides of kimchi. When I realised how easy it was to make and started learning the science around fermentation, I was hooked.<
