> wrote in message
oups.com...
> Ha ha! An alternative, and Very Politically Incorrect, culinary
> viewpoint! Interesting!!!
>
> "And the Japanese have one of the world's longest life
> expectancy at ~81 years, last time I checked."
>
> THE longest.
>
> Personally I find the savage Korean cuisine an excellent compliment to
> the refined Japanese cuisine. Kim chee makes you strong!
>
>

Kimchi is good stuff.
It's quite popular in Japan as well mostly because of the
fairly large Korean immigrant population, but the kimchi in
Japan, as well as stuff I've had in the US isn't overly fermented. Which is
the way I like it.
M

In article >, Musashi
> wrote:

> Kimchi is good stuff.
> It's quite popular in Japan as well mostly because of the
> fairly large Korean immigrant population, but the kimchi in
> Japan, as well as stuff I've had in the US isn't overly fermented. Which is
> the way I like it.

And where is the kimchi "overly fermented"? Just in Korea. All the
Korean dining I've done has been in Korean owned-and-run restaurants in
Garden Grove, CA, in the Little Korea there. Logic says that would be
pretty much the real deal, right?

Or is that a North/South thing? I never really think of this stuff as
particularly fermented, but then I haven't really been comparing it to
anything else.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Gerry" > wrote in message
.. .
> In article >, Musashi
> > wrote:
>
> > Kimchi is good stuff.
> > It's quite popular in Japan as well mostly because of the
> > fairly large Korean immigrant population, but the kimchi in
> > Japan, as well as stuff I've had in the US isn't overly fermented. Which
is
> > the way I like it.
>
> And where is the kimchi "overly fermented"? Just in Korea. All the
> Korean dining I've done has been in Korean owned-and-run restaurants in
> Garden Grove, CA, in the Little Korea there. Logic says that would be
> pretty much the real deal, right?
>

Probably but not definitely. I say this because Korean friends talk about
kimchi in
terms of numbers of days in the pot, and as with any foods, preferences may
vary
depending on geography.

> Or is that a North/South thing? I never really think of this stuff as
> particularly fermented, but then I haven't really been comparing it to
> anything else.
>

Have you ever opened a jar of Korean kimchi and had the jar go PSSSSSS from
the gas?
But the kimchi I've had in the US in Korean owned/run restaurants have never
been
so fermented.

M

Musashi wrote:

> Korean friends talk about kimchi in terms of numbers of days in the pot, and as with any foods, preferences may vary depending on geography.

> Have you ever opened a jar of Korean kimchi and had the jar go PSSSSSS from
> the gas?

> But the kimchi I've had in the US in Korean owned/run restaurants have never
> been so fermented.
>
> M

I love kimchi. Before eating the fully fermented kimchi, I always set
it out to "air" some. The loud smell will lessen somewhat but the
flavor is still full.

I use kimchi with almost everything. It's wonderful added to vegetables
when they're cooking and of course as a condiment with most meats.

The first time I ate it was at a Korean friends house. The bowl of
kimchi was placed near my plate and I thought it was a type of salad
and started eating it strait up. My host and his wife thought that was
very funny and from that day on, when I ate at their house, an
individual bowl of kimchi was provided to me. When my friends wife had
friends over, she would always introduce me as the guy she told them
about who loves kimchi so much! They always seemed to like me more
after that. Ha!

In article > , Musashi
> wrote:

> > > Kimchi is good stuff. It's quite popular in Japan as well mostly
> > > because of the fairly large Korean immigrant population, but the
> > > kimchi in Japan, as well as stuff I've had in the US isn't overly
> > > fermented. Which is the way I like it.
> >
> > And where is the kimchi "overly fermented"? Just in Korea. All the
> > Korean dining I've done has been in Korean owned-and-run
> > restaurants in Garden Grove, CA, in the Little Korea there. Logic
> > says that would be pretty much the real deal, right?
> >
> Probably but not definitely. I say this because Korean friends talk
> about kimchi in terms of numbers of days in the pot, and as with any
> foods, preferences may vary depending on geography.
>
> > Or is that a North/South thing? I never really think of this stuff
> > as particularly fermented, but then I haven't really been comparing
> > it to anything else.
> >
> Have you ever opened a jar of Korean kimchi and had the jar go
> PSSSSSS from the gas? But the kimchi I've had in the US in Korean
> owned/run restaurants have never been so fermented.

Nope. Never bought it in a jar. That would be a nationally
distributed brand or a local jarred thing. We have a couple of kimchi
shops around here, amazingly. They really only have these 5 gallon
jars of two or three kinds of kimchi in refrigerators. That's all they
sell! Amazing...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

The trick with kim chee when it's too strong is very simple - you just
rinse it off. Same with sauerkraut. Fermented cabbage, like kim chee
and sauerkraut, are super-foods!

If kim chee is too strong, the solution is very simple - just rinse it.
Sauerkraut too. Fermented cabbage - sauerkraut and kim chee - are
super-foods!

In article .com>,
says...
>
>If kim chee is too strong, the solution is very simple - just rinse it.
> Sauerkraut too. Fermented cabbage - sauerkraut and kim chee - are
>super-foods!
>
>
I've only ever had dried Kinchi powder or as a cube with instant
noodles.
But I do love Sauerkraut too.

I guess there must be a link to them both being fermented/pickled
cabbage dishes.
--
Carl Robson
Audio stream: http://www.bouncing-czechs.com:8000/samtest
Homepage: http://www.bouncing-czechs.com

On Sat, 1 Jul 2006 22:30:25 +0100, Elder
> wrote:

>In article .com>,
says...
>>
>>If kim chee is too strong, the solution is very simple - just rinse it.
>> Sauerkraut too. Fermented cabbage - sauerkraut and kim chee - are
>>super-foods!
>>
>>
>I've only ever had dried Kinchi powder or as a cube with instant
>noodles.
>But I do love Sauerkraut too.
>
>I guess there must be a link to them both being fermented/pickled
>cabbage dishes.

Hello Elder, here's a recipe for Kimchi that I found on "Recipe
Exchange". This recipe is for only a 3-7 day fermentation. I like mine
fermented for at least a month. The flavors seem to meld better.

Enjoy!

***********

Kimchi

1 lb. Napa cabbage – chopped coarsely
1 lb. daikon – peeled, sliced ½ thick & either halve or quarter the
slices depending upon the circumference of the radish
2 carrots, peeled @ sliced ¼ inch thick
5 scallions coarsely sliced
2 ½ T + 2 t salt + 1 t salt
2 T finely minced ginger
1 ½ T finely minced garlic
1 T cayenne pepper, ground

This is a 2-Step process

First step:

In a large bowl, mix 5 cups of water, 2T + 2t salt until dissolved.
Add cabbage, daikon & carrots and weight lightly with a plate to
cover. Soak 12 hours @ room temp.

Second step:

Mix ginger, garlic, cayenne, scallions & 1tsp salt in another large
bowl. Drain cabbage, etc., reserving the salt water. Toss the cabbage,
etc. w/ the spices. Place in a ½ gallon jar (make sure your jar has a
lid) – Cover w/ retained salt water (you won’t use it all), leaving ½
inch head space. Loosely cover with lid (after 24 hours tighten the
lid) and ferment @ room temp. for 3-7 days.