For some reason I can’t paste from my phone but it’s Arirang in Ridgefield Park. Lots of Korean stores around there including an HMart.

I’ll tell you what I don’t like! It’s standing next to someone on a crowded subway train in the morning when that person had kimchi the night before! (Or even that morning? :eek:

Having kimchi now as part of my luncheon. I went to Kukje and got a spicy pork plate and a container of kimchi (8 oz?) this morning :-)

Love it. Made some quick kimchi they came out pretty good. Bought Daikon radish kimchi from an Asian grocery and that was really good

Yes, I tried kimchi, and I must say that it is a really interesting dish, but quite specific. I first tasted it in a Korean restaurant and was initially shocked by how spicy and sharp it tasted. But over time, I began to understand why people love it so much: it has a unique combination of acidity, spiciness, and a fermented aroma that cannot be confused with anything else. It's definitely not an “everyday” dish, but as a culinary experience, it's very unusual and worth trying at least once.

Still loving it - maybe because like sushi, I never bigly ate it until I was an adult.

Has some kind of record been set? :eek:

I never liked kimchi until I went to Korea first time 3 years ago. Frankly, kimchi in US sucks big time. My wife would buy it in our local Lotte stores but to me it was just a smelly food. Long story short, I had it in Seoul 3 years ago as a side dish and since then I'm hooked. We do long connections at ICN on purpose so I can load up on kimchi :) Every time we are at Korean bbq places in US, I ask people working there why kimchi in US tastes different comparing to the one in Korea. Nobody knows.
The only one comparable to the real deal that I found in US is JayOne. Sometimes they have it on sale in our local Sam's club 3lbs jar for $11. I know it sounds crazy (especially comparing it to the Lotte prices), but flavor of this one in my opinion resembles the real one from Korea.

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I also used to dislike kimchi. If you think of kimchi as a main dish, like chicken, you probably won’t enjoy it. But if you see it as a side dish, it’s actually incredibly useful.

You can cook it in a simple soup with eggs and eat it with rice Asian-style — it’s nutritious, delicious, and low-calorie.

When paired with fried food, it really helps cut the greasiness. Its slight sourness actually makes fried dishes taste even better.

Overall, kimchi really only fits well in Asian meals — especially with rice. It doesn’t go well with European dishes like mashed potatoes. But when it comes to anything fried, or BBQ it’s surprisingly useful.

and its probiotic help your digestion alot

Paid an extra $0.50 for a tbsp of it yesterday :-)
yes, imho it should just be included yet…

https://cimg8.ibsrv.net/gimg/www.fly...8a5c95de4.jpeg

Love it and love making my own

I had kimchi last night with crispy pork at home and tonight we are going to Korean BBQ place where I will indulge in kimchi with my grilled meats :)

I get why people like it, fermentation adds probiotics and complex flavors, but personally, the lactic sourness plus chili heat is just too intense for me.

Made a kimchi soup the other night since I was sick. So easy.

Still love it - I just buy it at a Korean hyper market in a small $4 unit