From the humble cabbage, a Korean culinary cultural explosion
It’s hot. It’s tangy. It tickles any Korean’s fancy. And now Australian gourmets are going mad for Korea’s ancient fermented cabbage dish – kimchi. Continuing our “Farm to Plate” series, our multi-media team tracks the story.
Multimedia report by Mustafa Nuristani, Tom Hall, Xinyu Zhao and Xiyu Zha
THE CITIZEN is a publication of the Centre for Advancing Journalism. It has several aims. Foremost, it is a teaching tool that showcases the work of the students in the University of Melbourne’s Master of Journalism and Master of International Journalism programs, giving them real-world experience in working for publication and to deadline. Find out more →