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Brined and drained napa cabbage ready to be made into kimchi
Hong Cunningham transfers brined cabbage to tub and adds ingredients for mixing kimchi
Patrice and Hong Cunningham prepare extra spicy kimchi for packaging
Hong and Patrice Cunningham pack finished kimchi into plastic containers
Hong Cunningham mixes ingredients for kimchi with daughter Patrice assisting
Hong Cunningham transfers brined cabbage to tubs for mixing
Patrice and Hong Cunningham pack extra spicy kimchi into bags
Patrice and Hong Cunningham pack bags of kimchi for sale
Patrice and Hong Cunningham pose with napa cabbage in foreground
Hong Cunningham cuts napa cabbage and prepares tubs for brining
Patrice and Hong Cunningham prepare napa cabbage for brining
Hong Cunningham cuts napa cabbage into bite-sized pieces for brining
Patrice Cunningham prepares packaging materials
Ingredients for kimchi
Hong Cunningham readies the spice paste for kimchi
All three flavors of kimchi on offer from Tae-gu Kimchi
Patrice Cunningham adds labels and places packed containers of kimchi into refrigerator
Patrice and Hong Cunningham make kimchi
Hong Cunningham tastes the finished kimchi
Patrice Cunningham splits and cuts napa cabbage for brining
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culture: Ejagham (African people)
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Object type: Archival materials
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Date: 2020s
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Set name: Asian American Foodways Project Records / Series 2: Producers and distributors / Tae-gu Kimchi
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Korean Americans
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Anacostia Community Museum Archives
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Digital images
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Washington (D.C.)
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Asian American Foodways Project Records
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Asian Americans
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Food industry and trade
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Kimchi
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foodways
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African American women
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