On Wednesday, October 7, 2020 at 2:03:00 PM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Wednesday, October 7, 2020 at 12:42:16 AM UTC-10, Leo wrote:
> > > On 2020 Oct 7, , dsi1 wrote
> > > (in
> > > >):
> > >
> > > > You should have just eaten it. How bad could it be? You might
> > > > like to try Hawaiian style kim chee. It has a lighter, fresher,
> > > > taste. Nevada has got so many Hawaiians living around LV that you
> > > > might be able to find it in supermarkets.
> > >
> > > The container said to keep it refrigerated, it looked scary to
> > > begin with, and I was askeert.
> >
> > Hawaiian kim chee is going to be light colored and friendly looking.
> > A Korean kimchi is going to be a deep red and scary. Korean kimchi
> > does look angry so yoose should be askeerd. You should try a happy
> > Hawaiian kim chee for starters.
> >
> > https://pbs.twimg.com/media/CoHSNMxV...jpg&name=small
>
> I can find that one here and get it from time to time. Works for me.
> It is very like a Japanese verson and may have come to you from
> Japanese immigrants.
>
> For the rest, there are 2 types of Japanese kimchee that I am familiar
> with. One is fermented and the other is not. I like the fresh one best
> and it's so easy to make, I do it myself on a fairly regular basis. Of
> course they use other vegetables besides cabbage types
>
> Last week or so I made one with a head of purple cabbage and jullianned
> carrot. Came out nicely.

We like the fresh Korean kim chee too. For cooking, the older, sour, version works fine. My daughter made some kim chee fried rice this morning and served it. Her fried rice tastes better than mine and she makes it with meticulous care. I just throw stuff in the wok but she cooks with a lot of heart and love.

https://www.amazon.com/photos/shared...SVa_tmV9DzAWrg