Kimchi is an essential dish in Korea, but the strong taste and smell have proven to be too much for some foreigners.
In order to promote kimchi, Korean food experts have started to engineer a new type that has a weaker smell.
Kim Soon Ja, Korea’s first kimchi master, is working to come up with a new freeze-dried kimchi that doesn’t smell even after water is added.
Kimchi is used in all sorts of Korean dishes, from soups to pancakes.
By creating a more foreigner-friendly kimchi, Korea is hoping to help spread Korean food and culture all across the world.