I stumbled upon an interesting addition to my current palate. In the past, I have never been fond of kkaktugi (깍두기 – cubed radish kimchi) because of how unappealing the saltiness and sourness the daikon or radish (depending on which was used) was. After more than 20 years of persistently avoiding this dish, eating it only when told to. I have finally grown to appreciate the taste of the radish and daikon.

I believe my taste to have changed a little ever since I finished reading Salt: A World History, by Mark Kurlansky. Which takes us on a journey about how powerful salt has been for making our civilization. As much as I love the book, I must say I was a little disappointed in how the author chose to write the book. As I found myself jumping from centuries forward to centuries backwards within the same chapter. The book however, is an easy read so overlooking the non-chronologically written tale is definitely no effort. Anyways, thanks to this book, my appreciation for kkaktugi has been found! Thanks Mark Kurlansky.