My first bite of kimchi was when I was barely two.

For fun, many Korean parents place a spicy fermented piece of cabbage on their toddler’s plate to see how early the child can take the chili, garlic and salty, fermented flavors which are the trademarks of Korean food.

According to my mother, I reached for water immediately after eating a bite of kimchi but then promptly asked for another piece. She knew I was addicted to chili and spices when at five years old, I downed an entire bowl of very spicy cold buckwheat noodles with tears dribbling down my cheeks and nose running the entire time. Despite my tongue being on fire and the constant stream of uncontrollable tears, my palate loved the burn and I kept on eating.