On Thu, 13 Aug 2009 13:04:12 -1000, dsi1 wrote:

> David Harmon wrote:
>> On Thu, 13 Aug 2009 09:15:34 -0700 (PDT) in rec.food.cooking, Chemo the
>> Clown > wrote,
>>> Instructions:
>>> In a large jar, thoroughly mix together the salt, vinegar, sugar, and
>>> Korean red pepper powder. Add the cucumber and onion slices, then mix.
>>> Refrigerate for 2 to 3 hours before serving.
>>
>> Refrigerate for 2 to 3 hours? I thought kimchi was fermented for some
>> while before it was done?
>>
>>
>
> Cucumber kimchee is a dish you can eat without fermenting, in my awesome
> opinion. That's a great advantage. I won't bother trying to make
> fermented kimchee. I cheat by using a package mix from Noh foods. I
> think that this type of kimchee is more suitable for Western tastes.
>
> OTOH for fermented kimchee, a lot depends on your preferences, my wife
> doesn't like old kimchee, but my guess is that most Koreans have a taste
> for the soggy, limp, fermented-for-months months stuff. :-)

the koreans have more recipes for kimchees than americans have for potato
salad. some are seasonal, some have seafood, etc., etc.

<http://en.wikipedia.org/wiki/Kimchi>

but most sit for at least long enough to become somewhat pickled, if not
fermented. i would think of what chemo described above as more of a salad.

your pal,
blake