I read today that there's an master kimchi-maker in Korea who's just developed the first odorless kimchi. It's freeze-dried, and you mix it with water before serving; supposedly, it tastes the same, but without the odor. This kind of makes me sad, and I'll tell you why.

I love kimchi. I'll buy big jars of it and keep them in my fridge, to be added to soups, eaten over rice, or even just eaten straight out of the jar (yes, I've had this for dinner numerous times). It's spicy, sour, salty, crunchy, juicy... and addictive. I get cravings for this funky, fermented cabbage -- and I can't stop at just one bite.

But although I've been tempted many times, I've never brought kimchi into the office for lunch. Why? Because the stuff really is very, very potent. It will stink up your office kitchen or area, and annoyed co-workers will come sniffing around, wondering what that awful smell is.

Now, I happen to love the way kimchi smells. It's garlicky and pickly and intense and wonderful all at once. I admit, it may be a little much for some people (I also love the way the aroma of garlic and onions lingers on my fingers a day after I've chopped them, so that should tell you something right there). But to me, odorless kimchi isn't really kimchi at all. The smell is such an integral part of the experience; just one whiff starts my mouth watering instantly. Freeze-dried kimchi sounds sterile and souless; I love opening my refrigerator door and seeing the jar full of bright-red messy layers, knowing that I have a snack waiting for me at all times. Plus, isn't the sense of smell an integral part of the tasting experience? We all know that when you've got a cold or you pinch your nose, food tastes blander and it's harder to distinguish flavors. Won't taking away the aroma take away the kimchi's flavor, too?

Freeze-dried kimchi may be a good idea for astronauts, but for me, no thanks. I'll continue stinking up my home with my fresh, pungent, delicious jars of kimchi.

--Maggie

photo: asia images/getty images