Charging for kimchi is like charging for ketchup, according to The Atlantic Wire. That’s a pretty bold statement. But, higher costs for cabbage and the ensuing “kimchi crisis” have led many restaurants to throw a price tag on the side dish, because it’s become so expensive to prepare. According to The Atlantic Wire:
The New York Times’ Mark McDonald reports that “kimchi has become so expensive that some restaurants in the capital no longer offer it free as a banchan, or side dish, a situation akin to having an American burger joint charge for ketchup, although decidedly more calamitous here.”
And, it gets worse. The price of cabbage is going to prevent some families from making kimchi at all this autumn.
[photo by Nagyman via Flickr]