Kimchi Kool

When your coolness factor relates to the trendiness of your culinary wardrobe as opposed to your clothes. SEE: LA.

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?


  • I am really impressed to see how Kimchi has become a widespread dish in the US! In France people do not even know what it is. It is too spicy/hot for them.
    The best version of kimchi is the one prepared by Korean mamas 😉

  • dufao LEE

    im so appreciated for your written for our traditional food, Kimchi.
    i always looking this blog! love your postting.

  • Starting in 2007 I went to university in a very Korean (very everything tho) neighborhood in Chicago where I experienced Korean BBQ for the first time, and the kimchi was always my fave of the many sides you get that make me love everything about it! I guess I’m just trying to say that I knew about it before it was “cool” in the American foodie world. But I definitely didn’t know about it before Koreans. So thank you Korea!

  • Juliet

    I’ve been making kimchi at home for 3 years so I couldn’t be happier that it is finally getting some recognition in the US. Maybe now a few less people will roll their eyes when I wax poetic about the probiotic-packed, gut-healing, magical power of fermented foods. Not that I care, mind you. I’ll just be over here looking radiant with clear skin, shiny hair, and bag-less undereyes.