Are There Any Kimchi Fans Here?!

[logan]

Kimchi (김치) is a fermented Korean dish, usually made with the base ingredient of napa cabbage, green onions, ginger, garlic and special red chili flakes. It's often eaten as a side dish, with rice, or in kimchi fried rice, soups and stews. Not to mention in pancakes :D

I've been making my own for awhile now, and sometimes I just have to have some -- even when I don't have any meal to eat it with! I just open the jar, eat a few bites, or put a little into a cup and snack on it. Does anyone else also do this too?

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Kimchi can also be made with many other things. So many varieties!

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[sehnsucht]

Yuck!!! I know why they bury it in their backyards!!! (But my husband loves it!!)

[Distance]

It's nice as a very small side dish at Korean restaurants. But it's a bit spicy to have regularly. Me = hot food wuss.

[logan]

lol, if you make it at home you can adjust the hotness to your liking : )

[WindUp]

I like it!

[Warrior]

It's okay. Not something I go out of my way for, but on the rare occassions when I eat Korean food, I usually eat some. I had a Korean friend in college whose mother always sent him some. He hated it and usually gave it to me.

[mormeguil]

I do like kimchi quite a bit. I think I will try that recipe soon. Thanks for showing :-). Do you think I could freeze kimchi ?

[istvan]

Awesome kimchi is awesome.

As a side dish anyway.

[Nemesis]

Love kimchi! There's a small Korean market in downtown Montreal that sells a pretty large variety of freshly made kimchi for a very low price. I stock up every month.

[logan]

I do like kimchi quite a bit. I think I will try that recipe soon. Thanks for showing :-). Do you think I could freeze kimchi ?
Yes, it's very common to freeze old kimchi and save it for cooking stock. The flavor changes, so it's mainly recommended for cooking with (once frozen). Since the fermentation process continues indefinitely after kimchi is made, be sure to freeze it in a container with space. In a full, tight jar, the expansion of gases could cause the container to explode.

But kimchi can last up to two-months in a fridge anyway! Some people even prefer the older kimchi, so some stores in Korea sell this.

[mormeguil]

Love kimchi! There's a small Korean market in downtown Montreal that sells a pretty large variety of freshly made kimchi for a very low price. I stock up every month.

That place as great Kimchi. I still don't understand why some Korean restaurant don't use that and still serve the commercial crap.

But kimchi can last up to two-months in a fridge anyway! Some people even prefer the older kimchi, so some stores in Korea sell this.

The best way is probably to meet up with a group of people and make a large portion of Kimchi and split it.

[Omelette]

I would kill for a good bowl of kimchi and steamed rice. D:

[mozartus]

I would kill for a good bowl of kimchi and steamed rice. D:

Exactly how I feel about kimchi!

[Seriously]

I would kill for a good bowl of kimchi and steamed rice. D:

Now I have a craving....

[istvan]

I would kill for a good bowl of kimchi and steamed rice. D:

Ahhhhhhhhhhhhh!!! :D

[MONADANOM]

I would kill for a good bowl of kimchi and steamed rice. D:

Yes, yes, yes!!!

[JackCY]

hmm never had the chance to even try, not available

[eagleseven]

I'm a fan of pickled cabbage, be it Sauerkraut or Kimchi. Both can usually be found in my fridge. I tend to dump kimchi on top of most noodle dishes I make.

[Alderamin]

I do enjoy it with yukgaejang. I would have it as a side dish at those countless little orange restaurants in Seoul and Daegu. I would mix it right in with the stew and it was delicious.

There were a few times when I would buy it at the market in a huge bag and then just eat it on its own but that was a bit much for me.

[sircockburn]

I eat it right out the jar. Be careful! A lot of them have MSG added to them, even the "freshly made" ones from Asian supermarkets. The bastards deliberately ADD it in.

Other than that, I grew up eating a lot of sauerkraut, so kimchi's just natural to me.

[focused4life]

I love kimchi. I agree, stay away from the MSG loaded ones. Other than that, kimchi is good for you. I remember reading about Koreans being able to avoid the SARS epidemic because of kimchi.

[Imperator]

Kimchi is good.
I like bibimbap too.

[tooboku]

I used to hate it but now I love it.

I make lettuce wraps a couple times a week too. The spicier the better.

[sircockburn]

Kimchi is good.
I like bibimbap too.

I'm not sure what that is, but the name makes me want to dance.

[Alderamin]

Anything with -bap in Korean cuisine means it is mixed or made with rice. Bibimbap is like a mixed rice dish with various spices and vegetables and sometimes meat. I usually saw it served in a heated bowl but it can be served cold.

What is also SO good is kimbap, which is a bite sized slice of steamed rice rolled up in a sheet of dried seaweed. Rolled into the center of this will be small portions of vegetables, eggs, or meat. There is a triangle shaped version of these you can buy in convenience stores in Korea.

With kimbap, a bowl of instant ramen, and some canned coffee to drink, you have yourself a classic Korean office worker breakfast.

[Allie]

I like snacking on kimchi.

Whenever I have a craving for hot dog, I have to have sauerkraut with it. So, when there is left-over sauerkraut, I just snack on that too.

Then start all over again.

[logan]

Haha, so much kimchi love. I am overwhelmed :'')

[eagleseven]

Haha, so much kimchi love. I am overwhelmed :'')
It's pretty ubiquitous around most major American cities.

[eagor]

it's korean cole slaw/sauerkraut of course i love it

[PSYCHO]

Love kimchi! I prefer it fresh though. I don't like it when it is so fermented it is practically see through.