Two snacks that I have eaten lately and loved:
Second, I’d just like to call everyone’s attention to the awesome kimchi lady at the Union Square Greenmarket, and her invention (as far as I know) of beet kimchi. Basically, it’s raw sliced beets in the same ultra-garlicky chile/fish sauce used to cure Napa cabbage for kimchi. The beets get the tiniest bit tender while curing in the brew. I regret that I don’t know the kimchi lady’s name, but she’s at the market every Monday with containers of homemade kimchi and other pickled veggies.