The Kimchi Topic

torakris · April 10, 2003

Har har har. I've just gotten some garlic stem kimchee and some shiso leaf kimchee. Bwhahahaha.
/cough
I love kimchee.

garlic stem kimchi, that sounds great I am going to have to try to make that one.

I ahve made the shiso one before and it was really good (just that and a bowl of gohan........... :wub: ), I am sure it would have been better with the Korean shiso though because it is thicker.

Jinmyo · April 10, 2003

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).

DavidJS · April 11, 2003

I usually like the cucumber kimchee but most Korean restaurant don't often serve it. So the best place is the Korean grocery market.

Vanessa · April 14, 2003

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

v

Simon Majumdar · April 14, 2003

can someone tell me if a story I was told on my recent US trip is total B/S or not?

I was in Chicago for a very brief meeting and met with a very elderly man who started the company with whom I am to publish a number of books.

We started talking about Korea as he promised to take me to his favourite place and he had served in Korea during the war and he told me that during and just after the conflict, the US forces were hampered in their attempts to remove all the land mines because every other beep on their metal detector turned out to be a metal cannister of kimchi fermenting in the ground

have no idea if it is true, but a great story to imagine some young soldier sweating as he tried to difuse a pot of pickled cabbage.........

S

yvonne johnson · April 14, 2003

Kimchi protects against SARS, so it's claimed

http://news.ft.com/servlet/ContentServer?p...p=1048313363705

Jinmyo · April 14, 2003

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

Yes.

Simon, I've heard that story many times.

Yvonne, kimchee saves.

torakris · April 14, 2003

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?

Jinmyo · April 15, 2003

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.

DavidJS · April 19, 2003

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 April 19, 2003 by DavidJS (log)

anil · April 20, 2003

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

Do you drink your Guiness cold ? or Murphys ?

skchai · April 25, 2003

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.

torakris · April 25, 2003

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.egullet.org/index.php?act=ST...chi,and,kimuchi

Edited September 30, 2004 by Jason Perlow (log)

DavidJS · April 26, 2003

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!

skchai · April 27, 2003

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.

torakris · April 27, 2003

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.

tissue · April 28, 2003

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.

torakris · April 28, 2003

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.

Jinmyo · April 29, 2003

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

It's also good in sandwiches. :smile:

torakris · April 29, 2003

It's also good in sandwiches.

with? :blink:

Jinmyo · May 25, 2003

It's also good in sandwiches.
with?

Just about anything, really. Just drain well.

Oi sabagi kimchi is great alongside grilled cheese sandwiches and anywhere one might have a dill pickle.

Jinmyo · June 2, 2003

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.

Katherine · June 2, 2003

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.

torakris · June 2, 2003

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:

Jinmyo · June 3, 2003

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...

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