Kimchi Flowers

The infamous Kimchi. The most popular Korean dish. Fermented cabbage, which, like cheese and wine is said to taste better as it matures. On first arrival I was not a fan of the spicy / sour taste of the slimy red pieces of cabbage which accompanied every single meal I ordered. But over time the much talked about addiction ensued.

Another popular Korean consumable is Soju. Just as 'Korean' in the fact that upon first meeting you feel immediatly as if you do not like it (as I have found the case to be with Busan Koreans and Kimchi) but just as 'Korean' in the same regard that given a chance it will open to you its warmth and underlying depth.

Soju is Korean alcohol made predominantly from rice but is not similar to Japanese Sake in taste at all. Rather than the soft doughy taste of Sake, Soju tastes more like weak, very bad vodka. The kind of vodka an apprentice moonshiner might make in his Mother's bathtub.

Soju and Kimchi. A lethal concoction, in so many many way. The main one being the phenomenon of the 'Kimchi Flower'. It sounds beautiful doesn't it? Can't you just imagine a field of cabbage gone to seed, bright flowers aglow and lovely old Korean men and women coaxing their oxen saddled with ancient wooden cart to plough the fields before the next moon is right for planting. However a Kimchi flower has nothing to do with seeds or earth or even flowers really. It is not born of sunlight and water but rather of Ajoshi (married men), too much soju and a belly full of Kimchi related foods.

Kimchi flowers can be seen everywhere in Busan. Kimchi flowers are vomit stains. Like fireworks, the red Kimchi has exploded onto the pavement leaving a vibrant red flower to be appreicated by the mornings commuters.