FoodBanter.com - View Single Post - That Spicy Cabbage at Chinese Restaurants...

Peter A

In article >,
says...
> Somebody threw out the word "kimchee" in this thread. I don't think the
> original poster was referring to this product at all. Kimchee is from
> Korea and is fermented. The OP was referring to stuff from a Chinese
> restaurant. The one place I've had this, it was fresh and not fermented.
>
>

It is surely Korean, but I have been in more than one Chinese place that
serves it as an appetizer. As you say, however, it may be a totally
different cabbage dish.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm