Weekly Journal #3Kimchi is a famous Korean side dish, made up of salted cabbage or other vegetables mixed with chili powder, garlic, ginger, and scallions. The main propertyof kimchi is its smell coming from fermentation, so western people have a hard time eating it, and even Koreans separate kimchi from other food ingredients when they storage them. To globalize kimchi, the South Korean government is trying to eliminate the smell of it by killing some smell-producing bacteria. Some people criticize this phenomenon, claiming that the Korean government is not supposed to change kimchi artificially to make foreign people consumeit. But kimchi is making new Korean wave because it is a very effective methodto show our culture since it has a stronger characteristic than other cuisines such as bulgogi.I think the idea that kimchi has to be stinky is stupid because keeping the characteristic that kimchi is fermented, healthy food is essential, and even my favorite kimchiis ‘white kimchi,’ which is not spice and has no smell. Foreign people need to know about kimchi’s superiority, but never have to eat stinky kimchi; therefore, I think vanishing kimchi’s smell to spread it into the world is a good idea. My friends who went to Vietnam told me that traditional Vietnamese rice noodles are different from those in Korea, so I thought to spread a traditional food, it has to be modified to the foreigner’s taste. South Korean government wants to do this modifying artificially through short term research, whichis far different from other country’s traditional foods which are usually changed naturally andneeded lots of time. As South Korea trying to spread the culture over the world, I think accepting cultural difference inside the South Korean society such as bi-racial families is even more critical, because it is the basic thing to do to mix up our culture with the other culture.