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The Kimchi Topic


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#31 yvonne johnson

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Posted 14 April 2003 - 06:34 AM

Kimchi protects against SARS, so it's claimed

http://news.ft.com/s...p=1048313363705

#32 Jinmyo

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Posted 14 April 2003 - 07:52 AM

Speaking as a kimchi neophyte here: does daikon kimchi always stink?  :unsure:

Yes.


Simon, I've heard that story many times.

Yvonne, kimchee saves.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#33 torakris

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Posted 14 April 2003 - 04:39 PM

all kimchis stink! :biggrin:
My fellow dorm mates in college forbid to keep any in my room, beacuse every time I opened it the smell wafted through out the entire building!

Interesting story I had never heard it before, no idea to its authenticity, but isn't kimchi normally stored in clay pots in the ground?

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#34 Jinmyo

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Posted 14 April 2003 - 05:53 PM

Kristin, yes. Clay (or metal) pots during the fermentation periods.

Which is why it is so fragrant. Um, I mean "stinks". It's fermented. Which is also why it is so effervescent and bubbly, especially when first opened.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#35 DavidJS

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Posted 19 April 2003 - 04:54 PM

It's not too bad if its on the cool side but on a hot humid summer day. I'll have to invent a Wallace & Gromit contraption to pick the kimchee from a distance.

Plus I can't stand eating warm kimchee it's like drinking warm beer.

Edited by DavidJS, 19 April 2003 - 04:55 PM.


#36 anil

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Posted 19 April 2003 - 07:08 PM

......
Plus I can't stand eating warm kimchee it's like drinking warm beer.

Do you drink your Guiness cold ? or Murphys ?
anil

#37 skchai

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Posted 25 April 2003 - 04:21 PM

Kristin, the differences between the Japanese and Korean versions id similiar ingredients is very interesting.

I agree about the shiso kimchee and gohan. Hard to have room for anything else, it's so good.

The garlic stems are tender, very herbaceous, crunchy. Very nice with grilled saba (mackerel).

There was recently a big controversy (in Korea at least) about ownership
over the ISO standard for kimchi. Apparently the Japanese kimchi interests had proposed basing the standard on "kimuchi" (i.e. Japanese-style Kimchi) rather than the South Korean version. As you might expect, there was a huge nationalist uproar in South Korea, as the usual patriots came out to defend their sacred food. I believe that the eventual ajudication was separate standards for "kimchi" and "kimuchi". So the great kimchi war was
averted.

The general stereotype of Japanese kimuchi in Korea is that it has sugar
in it (!) and lacks both garlic and chili. Also that it is only made from baechu
(hakusai) and mu (daikon) while Korean kimchi comes in a lot of varieties.
From what I understand that may have been the case in the past (i.e. 1990s) but is no longer true.

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#38 torakris

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Posted 25 April 2003 - 04:26 PM

Kristin, the differences between the Japanese and Korean versions id similiar ingredients is very interesting.

I agree about the shiso kimchee and gohan. Hard to have room for anything else, it's so good.

The garlic stems are tender, very herbaceous, crunchy. Very nice with grilled saba (mackerel).

There was recently a big controversy (in Korea at least) about ownership
over the ISO standard for kimchi. Apparently the Japanese kimchi interests had proposed basing the standard on "kimuchi" (i.e. Japanese-style Kimchi) rather than the South Korean version. As you might expect, there was a huge nationalist uproar in South Korea, as the usual patriots came out to defend their sacred food. I believe that the eventual ajudication was separate standards for "kimchi" and "kimuchi". So the great kimchi war was
averted.

The general stereotype of Japanese kimuchi in Korea is that it has sugar
in it (!) and lacks both garlic and chili. Also that it is only made from baechu
(hakusai) and mu (daikon) while Korean kimchi comes in a lot of varieties.
From what I understand that may have been the case in the past (i.e. 1990s) but is no longer true.

We had a thread on this not too far back:

http://forums.egulle...chi,and,kimuchi

Edited by Jason Perlow, 30 September 2004 - 04:45 PM.

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#39 DavidJS

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Posted 25 April 2003 - 08:33 PM

Do you drink your Guiness cold ? or Murphys ?


Neither, I'm a Fischer or a Bass man. :smile: And I like my beer ice cold not like some common British tap beers.

Ever tried Japanese kimchee :wacko: ... 'nuff said!

#40 skchai

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Posted 27 April 2003 - 12:28 AM

I like the marinated raw crab (blue crab). Don't know the korean name. Does that count as kimchi?

It's marinated in chili paste and garlic, scallions, vinegar?.

The raw crab (called kejang) is not really considered a kimchi. It's in the class of jeot or preserved fishy foods. Other popular kinds are made up of squid, tiny shrimps, fish guts or roe, etc.

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#41 torakris

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Posted 27 April 2003 - 01:56 AM

I like the marinated raw crab (blue crab). Don't know the korean name. Does that count as kimchi?

It's marinated in chili paste and garlic, scallions, vinegar?.

The raw crab (called kejang) is not really considered a kimchi. It's in the class of jeot or preserved fishy foods. Other popular kinds are made up of squid, tiny shrimps, fish guts or roe, etc.

I love the squid and octopus ones!
They are ridiculously expensive here in Japan though.

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#42 tissue

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Posted 28 April 2003 - 09:59 AM

Kris,

Everything is expensive in Japan! :rolleyes:

Anyway, that's too bad. The Korean markets where I am sell marinated squid for really cheap. There is usually a deli section on the side of the market that specializes in various kimchi and jeot.

#43 torakris

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Posted 28 April 2003 - 04:59 PM

Besides just eating it, what do you all like to do with your kimchi?

Yesterday I made kimchi fried rice which I think is my favorite fried rice.

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#44 Jinmyo

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Posted 28 April 2003 - 05:16 PM

Kristin, I often use kimchi to braise a few shrimp and some tofu for a quick lunch.

It's also good in sandwiches. :smile:
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#45 torakris

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Posted 28 April 2003 - 05:17 PM

It's also good in sandwiches. :smile:

with? :blink:

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#46 Jinmyo

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Posted 25 May 2003 - 04:58 PM



It's also good in sandwiches. :smile:

with? :blink:

Just about anything, really. Just drain well.

Oi sabagi kimchi is great alongside grilled cheese sandwiches and anywhere one might have a dill pickle.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#47 Jinmyo

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Posted 02 June 2003 - 04:41 AM

When I find myself in times of trouble
Cabbage Kimchi comes to me
Speaking words of wisdom, eat kimchi.
And in my hour of darkness
It is standing right in front of me
Speaking words of wisdom, eat kimchi.
Eat kimchi, eat kimchi.
Whisper words of wisdom, eat kimchi.

And when the broken hearted people
Living in the world agree,
There will be an answer, eat kimchi.
For though they may be parted there is
Still a chance that they will see
There will be an answer, eat kimchi.
Eat kimchi, eat kimchi. Yeah
There will be an answer, eat kimchi.

And when the night is cloudy,
There is still a light that shines on me,
Shine on until tomorrow, eat kimchi.
I wake up to the sound of music
Cabbage Kimchi comes to me
Speaking words of wisdom, eat kimchi.
Eat kimchi, eat kimchi.
There will be an answer, eat kimchi.
Eat kimchi, eat kimchi,
Whisper words of wisdom, eat kimchi.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#48 Katherine

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Posted 02 June 2003 - 05:25 AM

I just had a burger (6 oz of hamburger) with 2 oz of finely chopped kimchi mixed into it before shaping. Didn't smell so good, but tasted great.

#49 torakris

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Posted 02 June 2003 - 04:31 PM

When I find myself in times of trouble
Cabbage Kimchi comes to me
Speaking words of wisdom, eat kimchi.
And in my hour of darkness
It is standing right in front of me
Speaking words of wisdom, eat kimchi.
Eat kimchi, eat kimchi.
Whisper words of wisdom, eat kimchi.

And when the broken hearted people
Living in the world agree,
There will be an answer, eat kimchi.
For though they may be parted there is
Still a chance that they will see
There will be an answer, eat kimchi.
Eat kimchi, eat kimchi. Yeah
There will be an answer, eat kimchi.

And when the night is cloudy,
There is still a light that shines on me,
Shine on until tomorrow, eat kimchi.
I wake up to the sound of music
Cabbage Kimchi comes to me
Speaking words of wisdom, eat kimchi.
Eat kimchi, eat kimchi.
There will be an answer, eat kimchi.
Eat kimchi, eat kimchi,
Whisper words of wisdom, eat kimchi.

:laugh:

Kristin Wagner, aka "torakris"
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#50 Jinmyo

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Posted 02 June 2003 - 05:01 PM

Turn off your mind, relax and eat kimchi,
It is not dying, it is not dying

Lay down all thoughts, surrender to kimchi,
It is shining, it is shining.

Yet you may see the meaning of kimchi
It is being, it is being

Love is all and love is kimchi
It is knowing, it is knowing

And ignorance and hate may mourn the dead
It is kimchi, it is kimchi

But listen to the kimchi of your dreams
It is not leaving, it is not leaving

So play the game "Existence" to the end
Of the kimchi, of the kimchi
Of the kimchi, of the kimchi
Of the kimchi, of the kimchi
Of the kimchi...
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#51 Jinmyo

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Posted 12 June 2003 - 05:42 PM

Kimchi, don't make it bad
Take a sad song and make it better
Remember to let them eat your heart
Then you can start to make it better

Kimchi, don't be afraid
You were made to go out and be ate
The minute you let them bite your skin
Then you begin to make it better

And anytime you feel the pain, kimchi, refrain
Don't carry the world upon your shoulders
For well you know that it's a fool who plays it cool
By making his world a little colder

Na Na Na Na Na Na-Na-Na-Na-Na

Kimchi, don't let me down
You have fermented, now go and let them
Remember to let them eat your heart
Then you can start to make it better

So let it out and let it in, kimchi, begin
You're waiting for someone to perform with
And don't you know that it's just you, kimchi, you'll do
The movement you need is on your shoulder

Na Na Na Na Na Na-Na-Na-Na-Na

Kimchi, don't make it bad
Take a sad song and make it better
Remember to let bite your skin,
Then you'll begin to make it
Better better better better better better, YEAH.

Na na na, na-na-na-na, na-na-na-na, kimchi...
Na na na, na-na-na-na, na-na-na-na, kimchi...
Na na na, na-na-na-na, na-na-na-na, kimchi...
Na na na, na-na-na-na, na-na-na-na, kimchi...
(repeat X times)
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#52 torakris

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Posted 10 September 2003 - 04:20 PM

On Japanese tv last night they were showing a "kimchi" made with live octopus.
the octopus was chopped into little pieces and these little pieces were wriggling all over the cutting board, then they tossed them with a kimchi "sauce" and they were served still wriggling. :blink:

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#53 Jinmyo

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Posted 10 September 2003 - 04:34 PM

I'd like to be under the sea
Eating octopus kimchi in the shade
He'd let us in, knows where we've been
Eating octopus kimchi in the shade

I'd ask my friends to come and see
And eat octopus kimchi with me
I'd like to be under the sea
Eating octopus kimchi in the shade.

We would be warm below the storm
In our little hideaway beneath the waves
Resting our head on the sea bed
Eating octopus kimchi near a cave

We would sing and dance around
because we know we can't be found
I'd like to be under the sea
Eating octopus kimchi in the shade

We would shout and swim about
The coral that lies beneath the waves
(Lies beneath the ocean waves)
Oh what joy for every girl and boy
Knowing they're happy and they're safe
(Happy and they're safe)

We would be so happy you and me
No one there to tell us what to do
I'd like to be under the sea
Eating octopus kimchi with you.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#54 wesza

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Posted 10 September 2003 - 04:56 PM

I'd like to be under the sea
Eating octopus kimchi in the shade
He'd let us in, knows where we've been
Eating octopus kimchi in the shade

I'd ask my friends to come and see
And eat octopus kimchi with me
I'd like to be under the sea
Eating octopus kimchi in the shade.

We would be warm below the storm
In our little hideaway beneath the waves
Resting our head on the sea bed
Eating octopus kimchi near a cave

We would sing and dance around
because we know we can't be found
I'd like to be under the sea
Eating octopus kimchi in the shade

We would shout and swim about
The coral that lies beneath the waves
(Lies beneath the ocean waves)
Oh what joy for every girl and boy
Knowing they're happy and they're safe
(Happy and they're safe)

We would be so happy you and me
No one there to tell us what to do
I'd like to be under the sea
Eating octopus kimchi with you.

Your Poem is very Beautiful. It seems so after we have just eaten two types of "kimchi" purchased this afternoon at a Korean Market on Aurora Avenue in Seattle/Shoreline Area. They were both new to us and interesting

The two new types were both fermented. "Octopus", in a red kimchee sauce and "Skate", also in a red kim chee base. We both prefered the Octopus. This seems to generate a natural "High", brought to it's summit by your timely poem, or the Korean Beers that we imbibed during the tasting. Irwin
I don't say that I do. But don't let it get around that I don't.

#55 Jinmyo

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Posted 11 September 2003 - 06:33 AM

Eat skate kimchi: there is a barber showing photographs
Of every head he's had the pleasure to know.
And all the people that come and go
Stop and say hello.

On the corner is a banker with a motorcar,
The little children laugh at him behind his back.
And the banker never wears a mack
In the pouring rain, very strange.

Skate kimchi is in my ears and in my eyes.
There beneath the blue suburban skies
I sit, and meanwhile back

Eat skate kimchi: there is a fireman with an hourglass
And in his pocket is a portrait of the Queen.
He likes to keep his fire engine clean,
It's a clean machine.

Skate kimchi is in my ears and in my eyes.
A four of fish and finger pies
In summer, meanwhile back

Behind the shelter in the middle of a roundabout
The pretty nurse is selling poppies from a tray
And tho' she feels as if she's in a play
She is anyway.

Eat skate kimchi: the barber shaves another customer,
We see the banker sitting waiting for a trim.
And then the fireman rushes in
From the pouring rain, very strange.

Skate kimchi is in my ears and in my eyes.
There beneath the blue suburban skies
I sit, and meanwhile back.
Skate kimchi is in my ears and in my eyes.
There beneath the blue suburban skies...

Skate kimchi.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#56 jrufusj

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Posted 15 September 2003 - 07:19 PM

The two new types were both fermented. "Octopus", in a red kimchee sauce and "Skate", also in a red kim chee base. We both prefered the Octopus. This seems to generate a natural "High", brought to it's summit by your timely poem, or the Korean Beers that we imbibed during the tasting. Irwin

Mmmh...skate kimchi. In Korea, skate is known as hong-eo. It is usually fermented before it is served and has a distinct ammonia smell that most people find completely offputting, but I like it. Hong-eo is a specialty of the Cheolla-do region of Korea, in the southwest.

Skate may be served in several ways -- as hong-eo hoe (which is raw fermented skate), as hong-eo jjim, or as samhyop (which is a bossam-type dish, with three components: kimchi, fermented skate, and pork). The last is the version that got me on Korean television. I was in Cheolla-do style restaurant in Seoul one night, eating samhyop, when a TV crew came in to do a feature and was so shocked to find a westerner eating it that I made the news.

One of the most sublime combinations is khat kimchee (mustard greens), makkoli (a milky Korean fermented rice beer), and hong-eo hoe. Khat kimchee and makkoli are also traditional "country" foods that many young Koreans won't go near.

Jim
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Tokyo, Japan

Never teach a pig to sing. It only wastes your time and frustrates the pig.

#57 Human Bean

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Posted 15 September 2003 - 08:49 PM

It's nice that this thread was bumped; I have an interest in possibly making some kimchi, since the time is right.

I recently bought a commercially prepared version that I'd never tried before, and it was... lacking. Not enough chili, not enough garlic; blah.

Several years ago, I made a batch of basic cabbage kimchi (cabbage, daikon, green onion, garlic, red pepper, ...) that was totally awesome. I was working from vague advice from a Korean friend, and a recipe that I've long since lost, if there ever was one, and I didn't take any notes about it. Grrr.

Anyway, while preparing for an office move at work, I came across a printout of a recipe for Baechu Kimchi (Napa cabbage kimchi) from 1999, derived from the link originally posted in this thread (www.kimchi.co.kr/english/; 1999 link is now dead.) The original link's recipe called for 2 Napas (and was a bit rough in translation); the current recipe (clicky) calls for 30 kg (66 pounds for the metrically-impared) of Napa! Yow!! I just want enough for myself, not the whole neighborhood.

I can probably improvise a recipe from the information I already have, and even if it's a failure, it's no great loss, but if anyone has a good recipe for a mere one (or two) head(s) of Napa, I'm interested in it.

Um, er, a recipe may have been provided upthread, but I'm too laz...er, BUSY, to have done more than a cursory look.

Enquiring minds want to know...


edit: minor clarification and de-obfuscate baechu recipe

Edited by Human Bean, 15 September 2003 - 09:43 PM.


#58 Human Bean

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Posted 15 September 2003 - 09:13 PM

After an all-too-brief review of this page of the thread, I have to admit a fawning admiration for Jinmyo's lyrics. :wub: :wub: :wub: The printer is churning away for later sing-alongs.

They won't mean anything to those that don't know that Paul McCartney was in a band before Wings (and certainly nothing to those who haven't a clue about Paul McCartney anyway; he IS getting on a bit, and is a vegetarian besides :sad:), and no disrepect to mrs Lennon and Starr, whose lyrics also contributed.

That said, carry on!

#59 torakris

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Posted 20 September 2003 - 02:56 PM

There was an interesting (tiny) article on the last page of my Japanese newspaper yesterday (Asahi Shimbun) about kimchi imports in Korea.
Apparently Korea (which starting importing kimchi from China in 1996) as of the first half of this year now imports more kimchi from China then it exports to China. 19,000 tons versus just under 16,000 tons. Apparently the Chinese kimchi which costs 50 to 60% then its Korean counterpart is used mostly in the prepared lunches given to students and (mostly factory) workers.

Not that it means anything, I just found it interesting. :wink:

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#60 Schneier

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Posted 20 September 2003 - 05:31 PM

Original English Text:
What's your favorite kimchi? What is one of the most unusual ones you have eaten?

Translated to French:
Quel est votre kimchi préféré? Quel est un de les plus peu communs que vous avez mangés?

Translated back to English:
Which is your kimchi preferred? Which is one of not very common that you ate?

Translated to German:
Welches ist Ihr bevorzugtes kimchi? Welches ist eins von nicht sehr allgemeinen, die Sie aßen?

Translated back to English:
Which is your preferential kimchi? Which is one of not very general, which ate you?

Translated to Italian:
Quale è il vostro kimchi preferenziale? Quale è uno di non molto generali, che li hanno mangiati?

Translated back to English:
Which it is yours kimchi preferential? Which is one a lot does not generate them, than they have eats them to you?

Translated to Portuguese:
Qual é seu kimchi preferential? Qual é um muito não os gera, do que têm lheos comem?

Translated back to English:
Which is preferential its kimchi? Which is one very does not generate them, of that they have lheos eat?

Translated to Spanish:
¿Cuál es preferencial su kimchi? ¿Cuál es uno muy no los genera, de eso que hacen que los lheos coman?

Translated back to English:
Which is preferential his kimchi? Which is one very does not generate them, of which they cause that the lheos eat?

Hope this helps,
Bruce