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Do you like kimchi?
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Very much. I actually just picked some up today for snacking because I'm trying to eat healthier.
Kimchi is delicious! I usually keep a Costco tub of it in my fridge, and like to add a little bit to dishes.
Sometimes there's bits of what I think is a radish in the kimchi, and those are little nuggets of satisfaction
Sometimes there's bits of what I think is a radish in the kimchi, and those are little nuggets of satisfaction
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Yes, the struggle for vegan kimchis are real, but new options all the time at least. It's hard to find more 'traditional'ish ones here though, all the vegan ones. try to be distinct in some ways and end up sucking.
The cabbage one is alright (the ones I find at restaurants/stores here seem to vary quite a bit in quality) but I especially love the radish ones.
There are some great dishes with cooked kimchi (especially tofu stews and pancakes).
I'm not a big fan of it. I tried it when I went traveling a few years back, and both times I was... ehh...
There's quite a few varieties of kimchi out there however. I'd be willing to give it another shot.
Fermented vegetables, usually cabbages. It's a side dish and a staple of Korean cuisine.
en.wikipedia.org
There's quite a few varieties of kimchi out there however. I'd be willing to give it another shot.
Fermented vegetables, usually cabbages. It's a side dish and a staple of Korean cuisine.
Kimchi - Wikipedia
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There's nutrition in it aside from probiotics but most methods of cooking it will kill those cultures.
I love it, the spicier the better. I buy the costco one when I'm out, but I don't eat it every day. Probably 1-2x a week. Lasts me usually a good month at least. I like it with everything - burgers, side for steak, with eggs, with chicken, on and on. Raw is better, but I mix it sometimes with stir fry kinda dishes, it adds a little something extra.
I wouldn't reject kimchi based on just 1 tasting, I've found a huge variety in tastes and flavors and some I like and some I do not. I don't like the ones that put too much fish sauce and give it that fishy smell, or ones that don't spice it up enough.
I wouldn't reject kimchi based on just 1 tasting, I've found a huge variety in tastes and flavors and some I like and some I do not. I don't like the ones that put too much fish sauce and give it that fishy smell, or ones that don't spice it up enough.
Never had it but when the world opens up again I would love to travel to Seoul, South Korea and try it out there. Nothing beats eating a dish in the country it originated from.
Was just thinking about Kimchi. Will fry a green onion pancake tonight, a nice smokie, kimchi, pickled red onion and yellow mustard. Surprised this hasn't caught on more!
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You can use it as an ingredient in cooked dishes, but it's primarily a raw pickle side sort of thing.
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Truly a godlke dish.Hell YES!
Specifically kimchi jeon. Can never eat enough.
Edit: Also suuuper easy to make.
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I love the little buckets of kimchi attached to tables at some restaurants in South Korea.
Of course, also am korean
as a side note: pasta with tomato sauce goes well with kimchi on the side
There's lots of dishes you can cook with kimchi (stews, pancakes, fried rice, stir fry, etc.) tho it's mainly done with older, more fermented kimchi
as a side note: pasta with tomato sauce goes well with kimchi on the side
Hell yeah. I got some cucumber kimchi thrown into my last delivery meal and let me just say it was a revelation. It was amazing. Refreshing but spicy at the same time! I loved it.
Finally got some cold and rainy weather inbound so I'll be making a big batch of kimchi jjigae tomorrow.
it's like sauerkraut but has a lot more Korean flavorings added.
Okay, so like, do Korean people actually be naming their kids Kimchi?
Also, Kimch is an awkward nickname.
Absolutely.
I taught in Korea for 4 years and there was one day when a bunch of the moms randomly brought stuff to make kimchi to school. I think I had more fun making it than the kids did.
I only eat it when I'm at a restaurant though, it's scent is a bit too strong to have in a refrigerator (probably why most Koreans have a seperate one).
I taught in Korea for 4 years and there was one day when a bunch of the moms randomly brought stuff to make kimchi to school. I think I had more fun making it than the kids did.
I only eat it when I'm at a restaurant though, it's scent is a bit too strong to have in a refrigerator (probably why most Koreans have a seperate one).
