Discovery is blind. It is guided by our experiences. Recently, we made kimchi-honey. Poking around our pantry proved fruitful. We evolved the idea by utilizing Yujacha, a marmalade-style Korean tea, for the honey. The aroma of the citrus and the bitterness of the fruit added depth to the kimchi. The combination compounds the principle of blending sweet and spicy. The results are a full-flavored condiment destined for many dishes.
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