The Los Angeles Times reports on the beloved Korean staple that's been mass-produced for nearly forty years by the L.A. based Cosmos Food Co. factory. Eight thousands pounds of kimchi are bottled daily to support a booming business that's found distribution in Costcos in California and Wal-Marts across the nation.
Just how do you make four tons of kimchi a day?
Production starts with whole Napa cabbages that go through a largely mechanized process. However, the last step requires human hands to lovingly pack the kimchi into the jars so that the fermentation doesn't get too crazy and release excess gas. Kimchi explosion, anyone? I'm skeptical of store-bought kimchi, but has anyone tried a version worth buying again?
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