SEOUL, South Korea — It’ll smack you in the face the instant you walk into any decent Korean restaurant: the pungent smell of kimchi — the piquant pickled cabbage whose bold tanginess is increasingly exalted by Western foodies.
By Geoffrey Cain
PRI’s The World
Aug 18, 2014
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Geoffrey Cain is an award-winning author of bestselling books on leadership, business, technology, and finance.
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