Do you like Kimchi?
 

Do u like korean kimchi?

Personally i dislike it because of the sourness and the spicy taste.
bad combo for me.

What about u?

I like kimchi when at a Korean restaurant. I also like it as a side dish whenever. Mr Gfunk doesn't like it, so I don't generally have it if I'm not at a Korean restaurant.

I like it. I purchase it at the grocery store. I don’t think I’ve had it at a restaurant, so I may not have had the real deal. I’d love to get a taste of homemade.

I like kimchi like I like mustard, or beans. It all depends on the style. I grew up hating mustard, and canned baked beans and thought I didn't like mustard or beans. Same with kimchi (although I've never gone out of my way to eat it).

Same here. I've only had it at restaurants, but there seems to be quite a variety. A few have been pushed to the side. I tend to like the spicier ones, maybe not for the flavor.

A little different than sauerkraut for me -- haven't had one I don't like, but there's a wide range, and some are signficantly better than others. Some of the Baltic/E. European styles are excellent.

Made fresh at restaurants, I love every type I've tried. (None pushed aside ;)) Never yet found any in a jar that I liked.
We bought a crock a few years back and made a batch. It would have been really good except it was too salty. I need to try again now that life has finally given me a bit of free time.

I will argue that there's no such thing as "fresh" kimchi, by definition! But house made, sure :D - I did like the stuff that came in a jar that my friend made - and put it in a jar. And brought it to my house!

I like it. My wife hates it. Or more accurately hates me when I eat it and banishes me to the spare bedroom.

I don't think I like it? I tried to bring a vacuum-packed, freshly prepared kimchi that I made myself in Seoul (in a korean cooking class) onto the plane in my carry-on luggage. The Seoul airport security made me pitch it!:confused: So I will never know... It seemed really healthy though so I wish I could learn to like it!

Glad you were able to decipher my post. :D

I love Kimchi. I love spice. I love sour.

Indian restaurants have a good spicy pickled vegetable dish as well.

I am sure there’s a USA version. We humans love our spicy sour delights :-)

"Ours" is probably some gummy candy that is sweet, sour and spicy.

My mom used to do the same thing to my stepfather when he ate kimchi.


I enjoy kimchi but can't handle it if it's too spicy unfortunately so have to be cautious.

We have his and hers jars of kimchi in the house at all times—he prefers cabbage, I prefer radish. We occasionally splurge and go to a kimchi store in NJ run by an auntie who speaks Korean at us (we just smile and nod, I assume she’s telling us why the container she chose is better than the one we originally picked out).

Please share the address!

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.

https://cimg3.ibsrv.net/gimg/www.fly...ccb425879d.png

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

FWIW, even the RoK consumes more kimchi (by value) than it makes.

https://www.theguardian.com/world/20...t-china-export

My wife and I are on opposite sides of the great fermented cabbage divide -- I love kimchi and hate sauerkraut; she loves sauerkraut and hates kimchi. Somehow, we've made this work for almost 19 years.

I like kimchi, especially mild cabbage or radish varieties. Homemade or small shop versions usually taste better than store-bought jars.

Typically buy from Costco and will even eat it a couple months after expiration. Usually only eating it when I'm eating galbi

I don't like Kimchi, or any vegetables, in particular. I only eat meat.