On Friday, May 8, 2020 at 6:57:31 PM UTC-10, Bruce wrote:
> 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>


I'd put an entry in the wikipedia but I don't really care. The name "wikipedia" comes from the Hawaiian word wikiwiki, which means "quickly."

https://hanahou.com/14.5/deep-kim-chee