Kimchi, a traditional Korean side dish made of fermented cabbage, is quickly making a name for itself in the world of trendy foods. (Avocado Toast: watch your back. Rosé — you too.) True foodies will scoff and exclaim that kimchi has been around forever, to which we say: note the aforementioned use of the word “traditional.” It means you didn’t “discover” kimchi either, Aspith.
Moving right along!
Kimchi Kool refers to the very real phenomenon, however, that what you eat may in fact be more important than what you’re wearing. It is (and Ryan Seacrest, kindly take note) positioned well to be the new “red carpet question” of 2016.
In Los Angeles, gone are the days of clothing labels as social currency. Labels still matter, of course, but now it’s all about words like “artisanal,” “organic,” and “homemade savory quince jam.” Let it be known: you are only as cool your refrigerator temperature.
As for the grossly expensive but visually unimpressive non-perishables stored in your pantry’s mason jars? Why, that’s the food equivalent of fashion’s favorite word: effortless.
Now what’s for brunch?