Thread: Any KimChi lovers/makers?

I love kimchi but I do not like to make it as the smell bothers me, even though I love the taste. You can make kimchi with many different vegetables but IMO the best are napa(cabbage), cucumber, broccolli.

I love kimchi but it's hard to find really good stuff in Dallas restaurants. Most just soak fresh vegetables in ground red chili and that just ain't good. There used to be a good Korean restaurant on Cedar Springs Rd called Kobawo's but they closed down. They had great kimchi! Think I'll go the asian market corner on Harry Hines & Royal Ln and begin a quest for a good Korean place to eat.
Ernest

I love kimchi! My wife was born in South Korea so she either makes it or we get it from her mother. Soju is ok too, but I'll take whiskey over it any day

Kimchi, I love the cabbage kind, haven't tried many others. Burns my tongue, and warms the belly.

I like kimchi, but I can't say I love it. I've not eaten any for years.

I liked kim chi before I spent 3 months in South Korea. I came back an addict. I got tired of paying $5.00 for an 8 oz. jar and so I started making it. Its not hard to do, I think that the only critical parts of the process are the concentration of salt in the brine ( I use 3 tablespoons of salt for 6 cups of water) and the temperature during fermentation. (shouldn't exceed 68 degrees F). All the rest, the amounts of ginger, garlic, green onion, and red chili pepper, is a matter of taste. My wife hates the stuff and won't eat it. She says it smells like a dirty diaper pail and that if I eat enough of it I start smelling like a dirty diaper pail. But I eat lots of it anyway. After the kim chi has past its prime, the Koreans make kim chi jjigae or kim chi soup. Its excellent and oddly enough my wife will eat that. As for Soju all I can add is "look out". In Oregon it can only be bought in the state run liquor store. Which is a guys first clue to its alcohol content.

I've eaten a lot of it but never made any ; I really don't mind the smell. But really like the taste of it

Smells like "Hot Garbage", tastes divine, and wow... this thread is almost as old as a tasty Kimchi! <grin>

I lucked out, don't have to make my own as we have a local Korean grocery run by a lady who makes it in-house and keeps all the msg, fish sauce, squid and the like out of it. Just napa cabage, water, salt, green onion, garlic and of course, hot pepper flakes.

I've fallen in love with her radish salad too, but only get it once in a while as it's not cheap.

Regards

Kaptain "The wife makes me go outside when I want to open the jar of Kimchi" Zero

I love Kimchi and was just thinking about it before I opened the SRP site. No Joke! I like the cabbage and cucumber kimchi.

I had kimchi once in Vietnam when my pathfinder team spent the night in a Korean fire base
after working with them that day. We traded our c-rats for some kimchi and I liked it. I wasn't sure after the first smell but then it was all good. The Korean officers also had vodka to help wash it all down.