Vietnamese Kim Chi

I STOPPED AT A TINY STALL IN THE DALAT MARKETS WITH LARGE PLASTIC TUBS FILLED WITH PICKLED BABY LEEK, PICKLED GARLIC, PICKLED KOHLRABI, PICKLED CHILLI, PICKLED GREEN PAPAYA, PICKLED LEMON, PICKLED WATERMELON SKIN AND KIM CHI. SEEING THIS DISH OF PICKLED CABBAGE, REMINDED ME OF MY MUM’S KIM CHI RECIPE, WHICH SHE’S BEEN MAKING FOR OVER TWENTY YEARS. I RECENTLY ASKED HER HOW SHE CAME ACROSS THIS RECIPE AND HOW KIM CHI ARRIVED IN VIETNAM. WHEN THE WAR BROKE OUT, TROOPS FROM