Cucumber kimchi: 3,000 years later

07/17/2008 | San Antonio Current

While Korean writer Henry Hong doesn't especially like his whole heritage being singled down to one food dish, he does admit to loving kimchi -- especially his mom's "oi sobaegi," or stuffed cucumber kimchi. This variety of kimchi balances sweet, salt, acid and heat while not being as malodorous as cabbage kimchi. Plus it has the same "good" bacteria that some yogurts have.

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