In Praise of Kimchi
Any non-Asian kimchi eaters on DL? Conversely any Asian kimchi haters on DL?
I discovered kimchi about 12 years ago and now always have a small jar in my fridge. I eat about ¼ cup when I feel I need some good probiotic roughage in my diet. Not everyday though.
Currently I buy my kimchi at an Asian grocery if I'm over in that part of town, or Walmart if I don't want to drive so far.
It's an acquired taste for some, but I like it. Sour, salty, spicy, & crunchy -- so good! Beats sauerkraut all hollow.
What's your experience with kimchi?
Offsite Linkby Anonymous | reply 18 | July 27, 2024 12:31 AM
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When I lived in Japan, the Koreans would eat it for breakfast and smelled of kimchi, cigarettes and coffee. A great combination first thing in the morning!
by Anonymous | reply 1 | July 26, 2024 9:52 PM
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I love kimchi, too. In all kinds of things. And I am non-Asian. Just last week I made grilled cheese kimchi sandwich. The strangest thing I had with kimchi was a kimchi croissant from a bakery in Amsterdam, which was surprisingly good given that it sounds *very* weird.
by Anonymous | reply 2 | July 26, 2024 9:54 PM
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I like it as well, OP.
I don’t stock it in my fridge, but I have ordered it at least 4-6 times in the last 6 months.
by Anonymous | reply 3 | July 26, 2024 10:01 PM
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Isn't it just the clippings you find at the bottom of a trash bin?
by Anonymous | reply 4 | July 26, 2024 10:02 PM
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I can't stop eating it when I have a jar. I LOVE it. I especially like radish kimchi. I love the crunch of the radish cubes. But I can't think of a kimchi that I tried and did not like. Some can be slightly too funky for my taste, but I'll still eat them without complaint.
by Anonymous | reply 5 | July 26, 2024 10:10 PM
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I made Sarah Moulton's Quick Kimchi once. Yes, it was quick and would probably horrify every Korean auntie alive with its inauthenticity, but it was pretty tasty. Now I just keep a store-bought jar in the fridge (and often forget that I have it even though I enjoy it).
by Anonymous | reply 6 | July 26, 2024 10:11 PM
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Quick or "emergency" kimchi is legit. I think it's something that Korean people make and eat. It's actually easy to make.
Here's how I make it:
Radish (daikon), cut into half-rounds, salted and drained
Garlic, lots, pushed through a press (this is the only use for my garlic press)
Green onions (scallions)
Fish sauce. I use the 3 Crabs brand.
Gochugaru (it's like the crushed red chili pepper that you put on pizza, but no seeds)
Optional: carrot (for color)
Refrigerate immediately.
by Anonymous | reply 7 | July 26, 2024 10:18 PM
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We used to get pickled daikon at Costco, is it similar? It smelled awful but tasted crunchy-good.
by Anonymous | reply 8 | July 26, 2024 10:57 PM
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For R8: Kimchi is a spicy Korean version of sauerkraut. Same texture.
by Anonymous | reply 9 | July 26, 2024 10:59 PM
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Pickled daikon does smell awful, but tastes good.
by Anonymous | reply 10 | July 26, 2024 11:36 PM
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Health benefits of kimchi
Offsite Linkby Anonymous | reply 11 | July 26, 2024 11:58 PM
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She's gotten really, really fat.
by Anonymous | reply 12 | July 27, 2024 12:07 AM
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I love it. It has great flavor and as others have said above it’s something I snack on when I have a jar in the fridge. You do have to be careful to brush, floss, and mouthwash if you’re going to be around others though. It can give you shocking breath.
by Anonymous | reply 13 | July 27, 2024 12:19 AM
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I prefer radish to cabbage also.
by Anonymous | reply 14 | July 27, 2024 12:23 AM
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So far, radish kimchi seems to be a contendah
by Anonymous | reply 15 | July 27, 2024 12:25 AM
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This is my favorite brand of all including the high end and low end Korean restaurants around here.
Offsite Linkby Anonymous | reply 18 | July 27, 2024 12:31 AM
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