Kimchi juice – level 3
A South Korean businesswoman introduced a new health food in the market, white kimchi juice made from fermented cabbage and vegetables without the salted fish or red chilli pepper.
The kimchi drink has a mild and refreshing taste, and it’s the brainchild of former fashion designer Park Yun-Kyung, who chose white kimchi to reduce the spiciness and smell. The woman said that she had to go on overseas business trips a lot, and she missed Korean food when she went to Europe or America. She used to bring red pepper mixture in tubes; however, sometimes she really craved cold kimchi that was hard to get, and its smell was also a problem. Then she started to think of ways that she could eat kimchi more conveniently.
Park’s kimchi juice is made from high-quality Korean cabbage that goes through aging, removal of juice, and more aging before it finally goes into packaging. Park said that Korean kimchi had become more popular as scientists studied the helpful effects a fermented vegetable foods.
Difficult words: ferment (to undergo a chemical process when certain living organisms such as yeasts or bacteria turn sugar into alcohol), brainchild (an idea or invention that’s considered to a particular person’s creation), crave (to want something greatly).
You can watch the video news lower on this page.
What do you think about this news?
LEARN 3000 WORDS with NEWS IN LEVELS
News in Levels is designed to teach you 3000 words in English. Please follow the instructions
How to improve your English with News in Levels:
- Do the test at Test Languages.
- Go to your level. Go to Level 1 if you know 1-1000 words. Go to Level 2 if you know 1000-2000 words. Go to Level 3 if you know 2000-3000 words.
- Read two news articles every day.
- Read the news articles from the day before and check if you remember all new words.
- Listen to the news from today and read the text at the same time.
- Listen to the news from today without reading the text.
- Answer the question under today’s news and write the answer in the comments.