What do you think of kimchi?
Michael Sutton, veteran of OYa, is running Clover Burlington. He had an idea to do something with kimchi. It’s something we’ve been thinking about for a while, but we never wanted to do it because we were worried about the smell. But Mike said it doesn’t have to be fermented. He made up a batch of fresh kimchi for us to taste. It was really yummy. Maybe a component for a seasonal sandwich?