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.

Hawaiian kimchee is basically Japanese kimchee.