Yes, I too can browse Wikipedia, did you see the images below that one?
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When I see bowls with unappealing food in them my mind immediately goes to sushi.
I am in awe of your wikipedia skills, but not sure what that has to do with what kimchi is.Yes, I too can browse Wikipedia, did you see the images below that one?
When I see bowls with unappealing food in them my mind immediately goes to sushi.
You should see what Asians have to say about cheese... especially the stinkier ones like blue cheese and roquefort.![]()
this.You should see what Asians have to say about cheese... especially the stinkier ones like blue cheese and roquefort.![]()
Those bowls are side dishes usually consisting of potatoes, potato salad, kimchi (cabbage), kaktugi (radish), cucumbers, bean sprouts, spinach, fried eggs with seaweed, and numerous others. Don't see how it reminds you of sushi.Yes, I too can browse Wikipedia, did you see the images below that one?
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When I see bowls with unappealing food in them my mind immediately goes to sushi.
Love kimchi, hate cheese.Cheese is disgusting. How about that ?
You forgot the "bury in ground and let ferment for months" part.Kimchi = veggies with an assload of spices and seasoning on them. Very few people would say "oh my goooood these plain veggies are so delicious" put those same spices on a steak it would taste better than Kimchi imho.
Ummmmm, appetizing.You forgot the "bury in ground and let ferment for months" part.
-----------------------------------------------------------------------------------------you know what's disgusting, OP?
YOUR FACE!
Bury in ground? It's not buried in the ground, it's just bottled in a jar and not fermented for months. You can eat fresh kimchi the same day it's made but it gets more flavor over time.You forgot the "bury in ground and let ferment for months" part.
Yes you can eat kimchi fresh but that's historically not it's purpose.Bury in ground? It's not buried in the ground, it's just bottled in a jar and not fermented for months. You can eat fresh kimchi the same day it's made but it gets more flavor over time.
I hate ripping wiki but...Kimchi, which gets its name from the Chinese word ‘chimchae’ (沈菜meaning salt-pickled vegetables, is a Korean fermented vegetable, one of many in the Korean tradition of fermented food. The Chinese and Japanese have their own versions of vegetables soaked in brine, dwenjang (fermented bean paste), and kanjang (soy sauce), but there is nothing quite like Korean kimchi.
Between the end of October and the middle of November each year, most Korean households take part in an annual event known as ‘kimjang’. During this period, they prepare their stores of kimchi to get them through the 3 or 4 cold months of winter. A long time ago, before Koreans had develeped methods such as vinyl greenhouses of counteracting the severe winter weather, kimjang was the only means of ensuring a ready supply of vegetables through the winter.
...Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi (hangul: 김장 김치were prepared in early winter and stored in the ground in large kimchi pots. Today, modern kimchi refrigerators offering precise temperature controls are used to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each others' homes to help with winter kimchi preparations. "Baechu kimchi" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (석이버섯
, garlic, and ginger.
The shortages have come at the onset of gimjang season, when families lovingly hand-prepare the kimchi they will consume during the winter and spring. Many prefer kimchi that has fermented for months or even years in earthenware pots.
That was a long time ago before refrigeration. Ever since 25+ years ago, it's been done bottling in jars and put in refrigerators. No one makes kimchi like that anymore, all the ones you buy in the asian stores are made like that.Yes you can eat kimchi fresh but that's historically not it's purpose.
I hate ripping wiki but...
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The kimchi joint I go to serves several types of kimchi that have been fermenting for differing lengths of time.
no arguments here, but they're still usually fermented for various lengths of time.That was a long time ago before refrigeration. Ever since 25+ years ago, it's been done bottling in jars and put in refrigerators. No one makes kimchi like that anymore, all the ones you buy in the asian stores are made like that.
eh, my grandma makes it that way, it's perfectly reasonable to casually suggest that you make kimchi by burying it and fermenting. But I guess you seem to take your modern kimchi production very seriously...That was a long time ago before refrigeration. Ever since 25+ years ago, it's been done bottling in jars and put in refrigerators. No one makes kimchi like that anymore, all the ones you buy in the asian stores are made like that.
Kimchi is a gift from the gods. Whenever I have some, I'll occasionally open the jar just to smell it.I have no clue why people like this.....
Every time my friends make it they insist I try it. I gag and almost hurl.
http://en.wikipedia.org/wiki/Kimchi
BLEH.
It's bland. If you go to any area with Korean grocers, go buy some that they make. It will all be darker, redder, and more pungent.King brand spicy got me to post the thread above. I don't know how it compares to anything else, but I thought it was delicious.
It's the extra spices that make kimchi special. It's like Tex-mex, in that kicks it up a few notches.guys, there's nothing unusual, nor uniquely Korean about how kimchi is prepared. Almost all cultures have their "fermented/pickled" staple food that has existed on this planet longer than has monotheism.
Miso is quite different. It uses beans and grains, and starts off with controlled use of spores. Similar end result in terms of fermentation, but not at all like kraut or kimchi, which are basically throwing vegetables (maybe some meat), herbs, and and salt into a jar and then just making sure it never gets too hot.and not terribly different from miso