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Often requiring many hands and hours of labor, gimjang, in which large batches of kimchi are made for the coming winter, appears to be on its way out. Increasingly, people make kimchi throughout the year in smaller amounts or buy it at stores. Yet, kimchi remains a staple on Korean dining tables and people want more healthy choices when it comes to something that they consume daily. Dongwon F&B's Yangban Kim.

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