Mmm... Napa Kimchi is pretty good.

There are several international markets in ANC that make the stuff, and one specifically on Fireweed that has quite a few varietals :cool: - Fun to try different types.

And I even put some on my pizza Monday... it almost worked, except when it came to cutting it :p

Mr b1513 loves kimchi. One day he made it himself from a recipe a Korean friend of mine gave him. It didn't stink like the regular kimchee in a jar so I'm supposing that indicates it wasn't as good as the jar purchased kimchee. The stuff he usually buys you can smell a room away.

Bobette

Several years back, I persuaded the owner and a "little old lady" in the kitchen in our local Korean eatery to give me a quick 'course' in making kimchi (basic, Napa cabbage, to serve young or old - the kimchi, not the eaters thereof). It was time well spent, and in all honesty on the rare occasions i've made the effort (and had the time), the home-made product is far better than most of the "canned' (bottled) store-boughts, and certainly as good as many of the "Cryovac"-packed offereings of gourmet or Korean groceries.

Smell? I don't know. I only visited Korea once long ago (arriving by sea), and the smell I recall had more to do with "Night Soil" than Kimchi.

i definitely like kimchi, especially the fermented ones that's been sitting in a jar for a while. too bad koreans flavor just about everything using the kimchi ingredient.

I had cabbage kimchi salad at a restaurant once and I absolutely loved it. I didn’t know you can make so many different dishes with kimchi. Would love to give some of them a try!

I'm Korean and I HATE kimchi. I will eat stuff like Kimchi Jaegae but I won't eat the actually cabbage. It's pretty much a sin to hate it as a Korean but oh well.

I LOVE the radish, cucumber and cabbage kimchi.

Love the Kimchi Jige !!

lol. I don't particularly like kimchi either. It's some kind of heresy but whatever.

I love kimchi stir fry. You sautee it with pork belly with a little bit of the fat and butter and some mushrooms and onions. Serve hot with tofu and rice. It's sooooo good.

Add rice to that stir fried mix and you have fried rice :D

Gah. I hate that also but I will eat the samgyupsal! LOVE IT. Dip it into some sesame oil mixed with salt. MMMMMMM

The only thing is it makes the whole house smell like pork and you have to wipe down just about every horizontal surface in your kitchen.

It's really good with king oyster mushrooms too.

Very true with the cleaning part. Well sometimes my family grills the samgyupsal and since the heat is stronger the fat from the pork comes out very fast. No hard cleaning to do in the end as well :) Still tastes delicious! We also sometimes boil the samgyupsal in water with chunks of onion and ginger then we cook them on the electric grill which helps taking fat away.

We use a blue star gas burner with one of those pans that restaurants use, with the fat drain on the side. We try to sear as much as possible and ALWAYS cook over old newspaper.

Well this thread reminds me that the gallon jar of kimchi is now empty in the fridge... time to pick up another :D

Months ago I was at a teriyaki joint on the other side of town, where I noticed the staff eating their meal, including a large communal kimchi offering. I asked whether kimchi was on the menu instead of the lettuce-based "salad"? The manageress replied, "No, but I'll bring you some (as a side dish)." I later thanked her, and she told me I was welcome to share some when I came in future, which I did on the second visit.

The Korean joint I sometimes go to for a bulgogi fix has both cabbage and radish kimchi (which I prefer) as side dishes.

After a long night wandering Itaewon, there was nothing better to cap of the night than some fresh Kimchi in the back alleys.

In hind sight.... it might not have been the best idea :D