I'm eating kimchi...ask me anything (hack,hack...lung)

[TK421]

Damn is it spicy!

[FuzzySlippers]

1. Why are you eating kimchi?

It was given as a side dish at this Korean restaurant I used to go, and I never touched the stuff. Just the smell!

[TK421]

3. I love spicy food, actually...I'm addicted to it

[yellowdogintexas]

2. don't light any matches for a couple of days, either.

That stuff stays with you

[TK421]

4. I'll be sure to stay away from open flames

Of course, I could never be safe from the flames on this board.

[kedrys]

5. Has it eaten any holes through your mucous membranes yet?

The s.o. has a large capacity for radioactive food, but kimchi...that's pretty studly!!! :applause:

[TK421]

15. No holes in the mucous membranes, but I'm starting to get a little gassy

:nuke:

[BigMcLargehuge]

6. I had Kimchi for lunch!

Damn it was good!

[TK421]

7. It's good to know there are other fans of the stuff

And pleased to meet you,by the way:D

[BikeWriter]

8. Is it Korean or Japanese Kimchi?

"Secondly, this issue is a matter of culture as well. For the Koreans, Japanese kimchi is not genuine kimchi. It is nothing but copycat kimchi. Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks.(Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process. Kimchi is more than a food for the Koreans. It is a kind of national symbol and part of the national identity for Korea. Kimchi is Korean traditional culture itself. Korea has a saying that "the taste of kimchi is the taste of your mother's fingertips" (The Independent: October 9, 2000). Thus, to use the term "kimchi" for imitation kimchi is not acceptable for the Koreans, and even it might insult Korean culture."

http://www.american.edu/TED/kimchi.htm

[TK421]

11. This is, in fact Korean kimchi

It looks like the brand name is Tobagi

[BikeWriter]

16. Yes, that appears to be a Korean original. I find this interesting. :-)

[TK421]

19. There is an Asian market about ten minutes away from me

It's called the H-Mart. They have an awesome selection of stuff. There is an entire aisle dedicated to ramen noodles. I call it "The Wall of Ramen":9 :9 good!

[BikeWriter]

22. I got so burned out on it last year I couldn't face it. New flavors....

might be the answer.

[TK421]

14. I've heard about that, too. They take it very seriously over in Korea

I was also told it was a part of their culture and they pride themselves on their kimchi.

[BikeWriter]

17. It would be the same if the Japanese began selling traditional...

American things... Hey, wait a minute!

[TK421]

18. I believe thats what they call an "oxymoran"

[BikeWriter]

23. ROFL! Good thinking! :-)

[Bzzzz]

9. I absolutely love...

kimchee!!! I had a Korean friend who made it fresh every week. Her cucumber kimchee was so delicious, too. My husband hates it when I eat it though...he says it stinks.

[Elidor]

10. Sounds like you would enjoy some sushi with wasabi & pickled ginger

I like to get just enough wasabi that I physically break down crying. It's wonderful. Tasty, too.

[TK421]

12. Sushi is what I should be eating, really

A friend of mine picked up sushi ingredients earlier on and had it for dinner. She picked up a jar of kimchi for me ( an afterthought )

[TK421]

13. And I absolutely LOVE sushi, by the way

:9

[katinmn]

20. I used to love kimchi but then I accidently bought some with

octopus roe (fetuses) in it. They were jelly-like transparent blobs with black spots. I took the half eaten jar back to Kim's Oriental Grocery to find out if there was some foreign substance in the kimchi and the owner laughed his ass off at me while telling me what it was. I was quite embarrassed.

I still eat kimchi (without roe) but with much less zest than I used to.

[arwalden]

21. I'll Bet Kimchi One Very Happy Woman