On Fri, 8 May 2020 21:43:28 -0700 (PDT), dsi1 >
wrote:

>On Friday, May 8, 2020 at 4:18:51 PM UTC-10, Leo wrote:
>> In the interest of expanding my moldy old horizons, I bought a 14 ounce
>> plastic container of mild Nasoya kimchi from the refrigerated vegetable
>> section at the grocery store. When I got it home, I let my wife and SIL put
>> the groceries away.
>> A couple of days later, I noticed the kimchi in the cupboard, and it says
>> on the bottle that its perishable and to keep it refrigerated. My SIL
>> says she'll try it. My wife says she wont, and Im all askeert.
>> So I think Ill chuck this one and buy another. Next time, theyll know
>> to refrigerate this particular product.
>> I came so close to trying kimchi for the first time. I would have bought
>> hot for myself, but...
>>
>> leo
>
>I'd eat it. Refrigerate it first because it'll taste better cold - less pungent. Basically, here's a couple of styles of Kim chee - Korean and Hawaiian style. The Korean style will typically have a bright red look to it and is fermented. The Hawaiian style will have a cleaner look and will not be fermented. It will also be less
spicy. People that love Korean food will probably not care for Hawaiian kim chee. OTOH, it might be just perfect for people that have never tried kimchi before.
>
>I was raised on Hawaiian kim chee but these days I prefer the Korean style - it's more hardcore.

Strange that Hawaii isn't even mentioned in the Wikipedia article
about kimchi

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