Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
or does it also extend to the other relishes that accompany a Korean
meal?
- Mike

Michael Horowitz wrote:

> Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
> or does it also extend to the other relishes that accompany a Korean
> meal?
> - Mike

There are a gazillion different types of kimchee. Think of it along the
lines of the word "salad".
My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really
spell it)
Goomba

>Goomba38 wrote:
>
>Michael Horowitz wrote:
>
>>Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
>>or does it also extend to the other relishes that accompany a Korean
>>meal?
>
>My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really
>spell it)

I don't think you spell it, you hook a cucumber up to two D cells and have
yourself a hot time! <G>


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Michael Horowitz > wrote:

>Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
>or does it also extend to the other relishes that accompany a Korean
>meal?
>- Mike

http://www.kimchi.or.kr/english/

Michael Horowitz > wrote:
>Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
>or does it also extend to the other relishes that accompany a Korean
>meal?

It's part.y generic to spicy pickled vegetables, and partly
specific to spicy pickled cabbage. Kind of like using
"soda" to mean a flavored carbonated drink or just plain
soda water.

http://en2.wikipedia.org/wiki/Kimchi

--Blair
"And *now* I'm *hungry*."

"Michael Horowitz" > wrote in message
...
> Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
> or does it also extend to the other relishes that accompany a Korean
> meal?
> - Mike
>

I don't know how it's described in the U.S. because, personally, I don't
like it, but the to a Korean, it would be seasoned cabbage fermented in a
crock buried in the ground. The seasonings could vary, but not the process.
It wouldn't refer to any other vegetable that I know of. I can still smell
it in my mind. Yech!

Fred
The Good Gourmet
http://www.thegoodgourmet.com

PENMART01 wrote:

>
> >My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really
> >spell it)
>
> I don't think you spell it, you hook a cucumber up to two D cells and have
> yourself a hot time! <G>

Well.. now that you mention it... lol
Wasn't it Dr Ruth who suggested all elderly women keep a cucumber available?
In case they die unexpectedly, no one will think a thing about finding it in
the house during the post mortal house cleaning job.
Now, that titillating tidbit aside, cucumber kimchee is slightly sweet. But I
adore the more well known cabbage kimchee too. During one pregnancy all I
craved for a few months was kimchee and sticky rice. Oy.
Goomba

Michael Horowitz > wrote in message >. ..

> Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
> or does it also extend to the other relishes that accompany a Korean
> meal?

Kimchee can be made from most vegetables, as well as seafood. There
is also a version called "water kimchee" which is not spicy at all.
There must be hundreds of kinds. When I lived in Los Angeles, I would
frequent the local Korean Supermarket, which devoted an entire *aisle*
to kimchee.

_The Kimchee Cookbook_ by Kim Man-Jo, Lee Kyou-Tae and Lee O-Young is
an excellent source of information and recipes.

Derek Juhl

"Fred" > wrote in message et>...
> "Michael Horowitz" > wrote in message
> ...
> > Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
> > or does it also extend to the other relishes that accompany a Korean
> > meal?
> > - Mike
> >
>
> I don't know how it's described in the U.S. because, personally, I don't
> like it, but the to a Korean, it would be seasoned cabbage fermented in a
> crock buried in the ground. The seasonings could vary, but not the process.
> It wouldn't refer to any other vegetable that I know of. I can still smell
> it in my mind. Yech!
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com

You are entirely correct in everything that you say. However, while
agreeing with you completely, let me say that kimchi is probably the
single greatest culinary contribution from Korea, the many other
wonderful culinary delights notwithstanding. As you may or may not
surmise from this post, it is quite common to find avid fans of kimchi
disparaging the unique food at length!

GaryO

Dennis G. > wrote:

>Michael Horowitz > wrote:
>
>>Does the noun 'kimchi' refer only to the peppery hot cabbage mixture,
>>or does it also extend to the other relishes that accompany a Korean
>>meal?
>>- Mike
>
>http://www.kimchi.or.kr/english/

Wow - about 127 different kinds!
Went to the local oriental market and found several different types,
some of which were on that list. Bought the radish chunks.
Nice/crunchy. - Mike

(Why do I ever follow dead links?)

Steve Wertz > wrote:
>Kimchi is made with plenty other veggies, and some meats or meat
>sauces (fish or oyster sauces). Modern Kporea doesn't burry it in the
>ground anymore. They have special fridges especially for kimchi
>fermentation/presevation.
>http://www.google.com/search?hl=en&q...i+refrigerator

The industrial packers and most urban home-brewers may
use those, but as late as 1983 the smaller villages in the
countryside were indeed burying the stuff in the ground,
and I have no reason to believe they (nor many of the
urban families) have progressed to the point that every
ajima doing a special batch outside the village's communal
effort* would invest in something she can get for free by
using last year's hole.

--Blair
"We can't all be as cosmopolitan as you."

* - probably the most homey part of living in that
village was all the ladies getting together to spend a
week packing veggies in brine next to the yards and yards
of cloth spread over the ground and covered opaquely with
drying red peppers.

Steve Wertz > wrote:
>You'll notice I said "modern Korea". Which is most of Korea in terms
>of population, especially since 1983. Also note that the post I was

You'll notice your own link shows that the kimchi fridge
has 18% market penetration. Probably apartment dwellers.
Not nearly all of "modern korea". Ever seen Seoul?
They build 30-story apartment buildings in groups of
identical design, and put a big building number high up
on each one so you can find yours among the same-same.
I remember seeing numbers in the 20s and 30s. Good place
to go to dissociate yourself from nature completely. Been
that way since the '60s.

>responding to was quite strict in specifying that it's *only* burried
>in the ground ("the process is always the same")

Simple ignorance. Yours was less flexible, as it pretended
deptht of knowledge and drowned in an inch of water.

>I thought you killfiled me?

I sometimes follow the killed link. Depends on what the OP
said and whether I think it's Sheldon on the other end (if
I do, I just go to another thread). You'd prefer I didn't?
It rarely turns out good for you.

--Blair
"Happy to oblige."