Food from the heart


Participants of a festival preparing kimchi at the Jogyesa Buddhist temple in Seoul, South Korea, on Thursday, before it is distributed to the less privileged in the local neighbourhood.

This kimchi-making festival is usually held every year, but was placed on hold for the past two years due to the Covid-19 pandemic.

There are many versions of this traditional Korean dish of spicy fermented cabbage and radish.

The fermentation process was originally a means of preserving the vegetable during winter.

Now, kimchi is emblematic of Korean cuisine and almost every meal in the country is served with it.

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