Calling All Kimchi Lovers! Need Your Thoughts.

Hey, internet friends! I’m a small business owner making *killer* kimchi (Korean fermented cabbage). Been perfecting my recipe for 4 years, and honestly, I think I’ve nailed that umami-packed, flavor-bomb goodness. Recently, I started giving out samples, and people *loved* it—got 5 customers already asking to buy! Now, I’m thinking of making this a real thing. A bit about me: I’ve been obsessed with Korean & Japanese food since childhood (probably ‘cause my dad studied in Japan), and I’ve eaten at almost every Korean/Japanese spot in Delhi/Gurgaon. But my kimchi? It just hits differently. So here’s where *you* come in: * Would you be interested in trying some next-level kimchi? * If you’re a kimchi fan, what flavors/fermentation levels do you love? * What’s your go-to way to eat kimchi? (With rice, ramen, grilled meats, straight outta the jar?) I have been