bh wrote:I just got back from a 10 day trip to South Korea. They (and so therefore we) ate Kimchi with every meal. I'm developed a very strong liking for the stuff and I am looking for a good recipe. Anyone ever make it before? I don't really like the highly fermented kind. The fresh stuff tastes the best.
My uncle was on the DMZ a couple times during his military career, and he also developed an unholy love of the stuff. When he returned, he tried making a batch using a traditional method that involved allowing the cabbage to ferment in an earthenware pot buried underground.
The results were......... startling........... and not in a good way.
It gave off an aroma not unlike what I imagine a week-dead ferret would smell like. And the texture was more snot-like than vegetable. Something was clearly amiss.
That said, now that I'm all growds up I love the stuff. One of my favorite area food trucks (Bool BBQ) knows to throw extra kmichi in with my bibimbap bowl when I stroll up.
<<honestly doesnt even know what Kimchi looks like
I've seen some recipes that don't prep the cabbage any more than simply cutting the head in half. I don't like eating that way, but visually it looks a little nicer.