kimchi aka kimchee aka gimchi, c or d?

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god this stuff is good, but it has that vinegary kick after you take a bite.

― Amateur(ist) (Amateur(ist)), Saturday, 15 July 2006 03:26 (nineteen years ago)

whaddyamean 'but'? vinegar = grebt

― mookieproof (mookieproof), Saturday, 15 July 2006 03:29 (nineteen years ago)

classic, especially radish kimchi. Korean food is the king of side-dishes.

― kingfish cyclopean ice cream (kingfish 2.0), Saturday, 15 July 2006 03:52 (nineteen years ago)

drunk/hungry.

― s1ocki (slutsky), Saturday, 15 July 2006 03:53 (nineteen years ago)

i once went to a kimchee making exposition and had some at 730 am. even good at that hour!

but best with beer.

― jergins (jergins), Saturday, 15 July 2006 04:05 (nineteen years ago)

I read somewhere that Korea has a really high rate of stomach cancer.

― fields of salmon (fieldsofsalmon), Saturday, 15 July 2006 04:10 (nineteen years ago)

http://www.economist.com/images/20060708/20060708issuecovUS400.jpg

― mookieproof (mookieproof), Saturday, 15 July 2006 04:29 (nineteen years ago)

nong shim kimchi ramen.
mama brand kimchi noodles.
homemade kimchi from 100 kings restaurant on victoria ave, regina.

― 333333333333 (33333), Saturday, 15 July 2006 05:33 (nineteen years ago)

fermented (rotten) cabbage...

i love it.

― Steve Shasta (Steve Shasta), Saturday, 15 July 2006 05:46 (nineteen years ago)

i love it with spaghetti

― phil-two (phil-two), Saturday, 15 July 2006 23:39 (nineteen years ago)

i like the cucumber one. and the white kimchee thats good for summer

― phil-two (phil-two), Saturday, 15 July 2006 23:43 (nineteen years ago)

cucumber is mah favorite kimchee!

― tehresa, who will here remain anonymous (tehresa), Sunday, 16 July 2006 00:53 (nineteen years ago)

i find more and more white people are are really into kimchee. at this random bar for sad irish drunks in greenpoint, brooklyn - this woman in her 40s with missing teeth came up to me and asked me if i was korean. then went on a ten minute rant on her favorite kimchee recipes, and asked me if i had any recipe tips. i was so ashamed to tell her that my family always just bought kimchee from the korean market. in fact, the only people i know who make their own kimchee are white folk. so weird.

― phil-two (phil-two), Sunday, 16 July 2006 01:13 (nineteen years ago)

I love kimchi, especially the radish kind. I know a korean girl who makes her own kimchi - she is a student from korea though, not korean american. this lady in College Park (Maryland) was supposed to open a kimchi museum here but I guess it didn't happen yet

― dar1a g (daria g), Sunday, 16 July 2006 01:24 (nineteen years ago)

Kimchi fermenter/refridgerator appliances are super cool too. Not as cool as fermenting in the back yard I guess, but maybe lower chance of being caricinogenic (I think the stomach cancer is caused by parasites?).

Anyway, its grown on me recently. Odd how kimchi has this fizzy taste to it.

― mikef (mfleming), Sunday, 16 July 2006 02:27 (nineteen years ago)

"i once went to a kimchee making exposition and had some at 730 am. even good at that hour!
but best with beer.

-- jergins (jergin...) (webmail), Yesterday 1:05 AM. (jergins) (later) (link)"

i skimmed over this and thought it was about having a kimchee explosion at 730 AM. It certainly tends to loosen ME up.

classic btw.

what is the name of the very very green seaweed salad that sometimes has sesame seeds in it? served cold? i LOVE that shit.

― AaronK (AaronK), Sunday, 16 July 2006 12:12 (nineteen years ago)

Hijiki?

― gooblar (gooblar), Sunday, 16 July 2006 13:28 (nineteen years ago)

maybe, not sure? this stuff has multiple shades of green, ranging from dark to almost neon-ish green....mild taste, a little seaweedy...

― AaronK (AaronK), Sunday, 16 July 2006 14:45 (nineteen years ago)

you all are making me desperate for Tofu House in Atlanta

― emilys. (emilys.), Sunday, 16 July 2006 22:48 (nineteen years ago)

well, Doraville technically

― emilys. (emilys.), Sunday, 16 July 2006 22:50 (nineteen years ago)

very very green seaweed salad

Wakame? With the toasted sesame oil on it?

― Jaq (Jaq), Sunday, 16 July 2006 22:58 (nineteen years ago)

hmm...i thought wakame was just a type of seaweed---usually available in dry sheet form

― emilys. (emilys.), Sunday, 16 July 2006 23:00 (nineteen years ago)

I think you're right emilys - it's the kind that gets chopped up into miso soup. Probably why it was in my brane - I made some of that a week ago.

― Jaq (Jaq), Sunday, 16 July 2006 23:56 (nineteen years ago)

what are some good beers to go w/kimchi?

― Amateur(ist) (Amateur(ist)), Sunday, 16 July 2006 23:57 (nineteen years ago)

answers needed quick!

― Amateur(ist) (Amateur(ist)), Sunday, 16 July 2006 23:57 (nineteen years ago)

i dunno about beers but that korean plum wine i can drink by the carafe.

― gypsy mothra (gypsy mothra), Monday, 17 July 2006 00:09 (nineteen years ago)

Jaq, yes, the toasted sesame oil...

― AaronK (AaronK), Monday, 17 July 2006 01:14 (nineteen years ago)

four years pass...

This is kinda amazing:

http://www.latimes.com/news/nationworld/world/la-fg-south-korea-kimchi-20101005,0,5591273.story

― Ned Raggett, Tuesday, 5 October 2010 19:45 (fifteen years ago)

I generally like kimchi, but it came on a salmon burger I ordered recently and just about overwhelmed the whole thing.

― jaymc, Tuesday, 5 October 2010 20:00 (fifteen years ago)

i don't like kimchi. and i love most korean food!

― that's so percussion (get bent), Tuesday, 5 October 2010 20:40 (fifteen years ago)

someone told me that the oils from kimchee stay in your mouth for days and give you bad breath. but apparently kimchi is really healthy for you.

― Sent via BlackBerry from T-Mobile (dayo), Tuesday, 5 October 2010 23:42 (fifteen years ago)

i saw this crazy korean melodrama about kimchi last summer

― cathy: ACK-er (s1ocki), Tuesday, 5 October 2010 23:48 (fifteen years ago)

Details plz

― Ned Raggett, Wednesday, 6 October 2010 02:06 (fifteen years ago)

still getting a taste for this stuff. I have disliked most of it, but recently had some that I enjoy every bite of.

― get off my lawn (rockapads), Wednesday, 6 October 2010 05:47 (fifteen years ago)

i like kimchi but dont really get the big deal abt it

― just sayin, Wednesday, 6 October 2010 07:39 (fifteen years ago)

kimchi is pretty much always awesome. they sell about 1000 varieties of it in the ID, which is what used to be chinatown. smell is potent, but you adjust. koreans invented it, so they mostly know what is up. i can't imagine it on a sandwich, though. unless it's in soup, it's not an ingredient. it's just a thing.

― miss danilelle steven and her clitoral stimulator (contenderizer), Wednesday, 6 October 2010 10:36 (fifteen years ago)

really? i've had it w/ pretty much everything

― just sayin, Wednesday, 6 October 2010 11:05 (fifteen years ago)

https://www.youtube.com/watch?v=5BeGUMWq-D0

― cathy: ACK-er (s1ocki), Wednesday, 6 October 2010 11:58 (fifteen years ago)

In recent days, a black-market cabbage trade has sprouted. Police say many residents are hoarding the vegetables for resale.

I guess you can say this shortage has really gone to their heads. *shame*

― ThirtyPennies, Wednesday, 6 October 2010 18:44 (fifteen years ago)

Many prefer kimchi that has fermented for months or even years in earthenware pots.

!!!

― sleeve, Wednesday, 6 October 2010 19:42 (fifteen years ago)

LOVE kimchee. It seems really weird to how I first tried it. It was the 1980s and my father - a Midwesterner and septuagenarian who favored (overcooked, bland) meat and potatoes - had it with many if not most meals. How the hell did he come to try it? And how did he find kimchee in the '80s in rural Minnesota?

― dumplings (Jesse), Wednesday, 6 October 2010 19:50 (fifteen years ago)

I knew a couple of whitebread guys who spent a few years in S Korea while in the air force, and came back with a taste for it.

― get off my lawn (rockapads), Thursday, 7 October 2010 06:17 (fifteen years ago)

two years pass...

nom nom nom

― flesh, the devil, and a wolf (wolf) (amateurist), Tuesday, 28 May 2013 23:54 (thirteen years ago)

the local grocer sells the same kimchi brand for twice as much as any of the asian markets around here, what gives?

― flesh, the devil, and a wolf (wolf) (amateurist), Tuesday, 28 May 2013 23:55 (thirteen years ago)

I've never discovered a good source for kimchee around here. I'm too chicken to try to make it myself. It's probably simple enough ingredients, but fermentation is a bit tricky.

― Aimless, Wednesday, 29 May 2013 00:13 (thirteen years ago)

no asian grocers in your neck of the woods?

― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 29 May 2013 00:15 (thirteen years ago)

i was just thinking that i should start making kimchi at home, but i kind of have enough hobbies

― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 29 May 2013 00:16 (thirteen years ago)

No asian grocers within five miles of me and I resist driving a car beyond that just for a couple of specialty items. It's just food after all. I can still eat well by driving a couple of miles in the process of gathering what I'll cook. For the same reason if I shop for food between my weekly shopping excursions, I'll walk to the store or bakery.

― Aimless, Wednesday, 29 May 2013 01:17 (thirteen years ago)

https://www.youtube.com/watch?v=lfJETqgWNK4

― emilys., Wednesday, 29 May 2013 03:16 (thirteen years ago)

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