On Sun, 10 May 2020 19:34:33 -0500, "cshenk" > wrote:

>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.

*grabs the popcorn*