Is kimchee safe/unsafe standards similar to that of sauerkraut or
pickles? (I would assume that is so, but . . . )

I have some kimchee that a friend made for me. It has been sitting in
my refrigerator for only a few weeks but has developed a slighty
"fishy" aftertaste/smell. I liked her kimchee so much better than the
packaged kind because the cabbage retained some of its firmness and
juice. . . . plus the taste was just more enjoyable. I wonder if that
isn't because my nose has stopped running so much when I eat it . . .
(As for the fishy taste, is my tongue and nose overreacting?) But are
these things a bad sign? Or is it not really prefferable to have the
cabbage firm?

On a side note . . . beyond home-made kimchee that maybe a korean
grocier makes and sells, what is the best brand of manufactured
kimchee? A world food store near me sells zongga kimchee.

Thanks for any advice you all can give . . .

On 21 Apr 2004 07:07:12 -0700, (Liashi) wrote:

>Is kimchee safe/unsafe standards similar to that of sauerkraut or
>pickles? (I would assume that is so, but . . . )
>
>I have some kimchee that a friend made for me. It has been sitting in
>my refrigerator for only a few weeks but has developed a slighty
>"fishy" aftertaste/smell. I liked her kimchee so much better than the
>packaged kind because the cabbage retained some of its firmness and
>juice. . . . plus the taste was just more enjoyable. I wonder if that
>isn't because my nose has stopped running so much when I eat it . . .
>(As for the fishy taste, is my tongue and nose overreacting?) But are
>these things a bad sign? Or is it not really prefferable to have the
>cabbage firm?

Many cabbage kimchis use fish sauce and/or dried fermented shrimp.
As kimchi ages, they get hotter and any fish more pronounced.

If the cabbage is still firm, it may be a 'summer kimchi' which
doesn't really undergo fermentation, or very little. These will
not last as long in the fridge since they haven't developed lactic
acid.

>On a side note . . . beyond home-made kimchee that maybe a korean
>grocier makes and sells, what is the best brand of manufactured
>kimchee? A world food store near me sells zongga kimchee.

Frieda's (the specialty produce people) Kimchi is the best (IMO)
commercial kimchi, but not easy to find.
http://www.friedas.com/detail.cfm?id=9

Find a retailer:
http://www.friedas.com/wheretobuy.cfm

Kimchi varies by locale since it's a refrigerated item and doesn't
have a national following (in the U.S.). My second favorite is
called Kings brand, but again, available only in limited areas.
Then there's Cosmo brand. You really have to try them all. I
have.

-sw