September 13, 2018 - Kimchi is a staple side dish, known as banchan, in Korean cuisine. Made from salted and fermented vegetables, there are various types of kimchi, unique from region to region, depending on ingredients and weather conditions. Through its fermentation process, kimchi becomes a superfood containing vitamins A and B and minerals such as calcium and iron. Susan Durso, Founder of Anomaly Season, discusses her contemporary take on traditional kimchi with Lynda Liu, host of Feast Meets West, a podcast on Heritage Radio Network. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1193-development-of-kimchi-in-modern-days