Through Boston.com's Dining Blog, I learned of a LA Times article (photo from them as well) describing how a South Korean kimchi master has developed odorless kimchi by freeze-drying it:
She claims the freeze-dried form means it can be leveraged into new products, such as kimchi chocolate (shudder!)
Although it's an interesting concept, this half-Korean gal just doesn't think kimchi isn't really kimchi without the smell and without being "fresh" (in a way).
And in case you're wondering, we really did say "kimchi" instead of "cheese" when posing for pictures while living in South Korea.
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