Why Three Crabs Fish Sauce Is the Most Common in American-Made Kimchi | Eater
"Once a small East Coast grocery outfit that pooled online orders to minimize shipping fees for immigrant customers, this Korean supermarket chain has expanded into 14 U.S. states, dramatically increasing access to staples like gochujang. Its growth helped move Korean ingredients out of occasional big-city trips and in-flight smuggling into everyday availability—so much so that fermented pastes and other Korean condiments can now be spotted in mainstream supermarkets, easing cooking and cultural continuity for Korean immigrants and their families." - Minyoung Lee
