IT can be said that Korean food is known and loved around the world, and that the fermented vegetable dish that is kimchi is much-cherished by those who enjoy the bold, often fiery flavours from the Land of the Morning Calm.
Along with that, it has been said over the years that morkovcha – a shredded carrot appetiser found across Russia and the post-Soviet nations of Central Asia – is in fact descended from kimchi.
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