Monroe, of course... > wrote:

>> Already stinking up the kitchen is some daikon kimchi I started
>> yesterday.

> Wowsers-that's the hard stuff in my book!
> We have a local Asian Market that makes &sells their own kimchi and
> they do the daikon, too. Talk about fire down below.....
> Home made kimchi is worth its weight in yum.....

> monroe(heading for the fridge to scarf some right now)

Korean red pepper paste is great, too, much purer chile flavor than a
vinegar-based hot sauce. Try a couple of heaping tablespoons in a stir-fry
with chicken and cabbage sometime (no oil required, since heat releases
liquid from the cabbage), for an authentic (and tongue-peeling) Korean
street-vendor dish.