Posted: 12/9/2007 7:18:46 PM EDT
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I saw some at the store. My girlfriends and her kids forbade me from eating it. I think I am going to sneak out and do it. Whats the big deal? Fermented cabbage in a spicy sauce. Sounds like heaven on a plate to me. 
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Melissa's is heaven. Easy start into the world...it isn't harsh. A few pieces at a time won't peel the paint from the walls. An entire jar WILL. Got fresh bok choi, green onion, ginger, red hot pepper, garlic and a few anchovies? You can make your own for much less. Bok choi, the cabbage, is really cheap now. Dried red peppers are fine, just the heat level can be unknown. |
LOL, I am not going to serve it to her. Its for me. We have been together 7 years now and she gets spoiled. Tonight was bacon wrapped grilled scallops and aged NY Strips. But I gots to treat myself sometimes. |
How do you bury the jar in the backyard during the winter?  I love it. 
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Don't eat too much, your pores will secrete the smell. Your breath will stink. Your burps will stink. So will you farts. But damn they are gooooooddddd. |
Im calling bullshit, been together for 7 years and YOU cook her scallops and aged steak?? were is the pimp hand at? 
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completely whipped here.   
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Now you're making me hungry. Dated a Korean for two years. We always had kimchi in the house. Good stuff. |
It is a toss up as to what is worse - being stuck in a room full of curing pro-seal or a room full of Kimchi... It stinks... BAD... And it makes you stink.. BAD... Of course, I didn't aquire a taste for Korean food (or Korean women) while I was there, so if I ever smell Kimchi again, it will be in such a situation where I can easily look down at my left shoulder, see that damn Indianhead, and confirm that I am once again in Army hell... |
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I've got 5 gallon buckets of the stuff out in the garage. We grew all the big radishes this year, and then my wife had a big session of kimchi-making a few weeks ago. That radish kimchi(kimchee?) is the stinkiest stuff. My wife reserves the weekends for pigging out on all her smelliest (and tastiest) food,and I had better not complain about it,or no pie for me. Generally, after so many years, I don't even notice the smell now.
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You need to try it for REAL. Go to the Super Wal Mart. Get some of the Melissa's brand, in the salad isle. It is good and mild, not like the backwoods Korean style. HEB carries a NASTY, OLD type that might have fans in some circles but is just bad in my book. Keep the jars, make your own! It is easy, just let ferment in a 50 F area for 3 days with the lid LOOSE to let the pressure out, then seal for the refrigerator. Many receipies are online for the liking; You can omit shrimp and use anchovies for kocher complaince. |