Preparing Cabbage in Seoul
A narrow alley in Seoul glows under the cool, indigo wash of blue hour, illuminated by the harsh, clinical white of a fluorescent tube fixed above a small street-side stall. A vendor in a dark windbreaker stands behind a stainless steel counter, his hands busy arranging rows of bright green napa cabbages and red chili paste into clear plastic bags for pickling. The cabbages sit in a shallow metal basin, their wet skins reflecting the overhead light, while a crumpled yellow dish towel hangs from a hook nearby, stained with sauce. Behind the stall, a weathered magazine rack holds a stack of glossy entertainment guides, their covers blurred by the low light.
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