“There are several key differences between kimchi made in North Korea and kimchi made in South Korea, according to Lacademie, which says that the northern variety is lighter in color and less spicy, but it is also tangier in taste. The differences, Lacademie states can be attributed to the conditions that are present in North Korea.
Kim Hyun-a told CNN that because the weather is colder in North Korea than in its southern neighbor, northern makers utilize sugar to help with the fermentation process. She also said kimchi in North Korea doesn’t contain salted seafood like the pickled vegetable does in the south, and is also sweeter and lighter in taste, per the CNN story.”
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