cybercat > wrote:

>"blake murphy" > wrote in message

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

>>> 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.

>> 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.

>Pope raaaaaaatso! Having more fun now that not so many people are kickng my
>ass. )))))) I have 12 now, level 88.

I'm here. I don't know how you're cottoned onto me, unless you
googled some old (or not so old) "exploding fermenting kimchee"
post of mine.

Anyway, great stuff. There's a mini-Koreatown in Oakland and
one in Alameda, and a larger one in Fremont. Kim-chee heaven.

Steve