I've always been a big fan of Kimchi. A little on the stinky side if left in a fridge for too long but otherwise pretty good!

Took a while but I finally got around to making this with fresh peeled, then blended then strained tomatoes for the juice.

Yum! Much better than expected (and I already thought it might be nice). Assuming you have a decent tomato juice the kimchi brings out the sweetness of the tomato and gives the drink a rather sophisticated aromatic character, like how you might want a robust spicy bottled scent to taste.

If you like kimchi and you like Bloody Marys you should definitely give this a try. ^

Had some lately?

You talking about Kimchi or something else? ;)

Which brand of packaged, supermarket-style kimchi do you guys recommend? I live close to a shop that stocks tons of the stuff, so it would be good to have an "inside view" as none of the manufacturers means anything to me...

I am not an expert, but choosing Kimchi brand itself is not that important IMO, as long as it is clean and no funny(chemicals) stuff in there, packaged well (minimize exposure to air << I think this might be a good point to look out for, is the lid airtight, is the kimchi totally submerged), fresh (color), not too salty etc. (well now-a-days, this standard can be difficult to meet) It seems to me, maybe since most Kimchi makers are pretty small, the quality differs day to day.

It is the process of storing and fermenting the Kimchi that is important. This also is a thing with no magic solution, because the results can differ widely while all types have their own fans.

Picked up some at my local Costco a week or two ago- spicy napa variety from CA- pretty good, but I think I still prefer the massive Halms I picked up in January at a Costco in HNL :cool:

Dov rubbing off on you? :D

I think I must be the only asian person who despises kimchi.

That looks so good right now.

I was in South Korea (Dague) for almost 2 weeks last month. My first experience with Kimchi - I liked almost all types a tried. I did not like the fishy types though.

Cucumber was probably my favorite.

Although kimchi is in a league of its own, having a thread just about banchan (which always includes kimchi) sounds like a larf.

I get my kimchi from H Mart as well. One of those huge jars you can get. Kimchi is usually an acquired taste. I started eating it during college due to the # of Korean friends I had. Kimchi and spam with rice was like the food to eat once you get tired of the cafeteria fare (which is like every day).

yes to kimchi. especially daikon kimchi!

nothing beats a freezing winter than a big pot of kimchi nabe with friends.