45 Commentaires

  1. I'm a kimchi noob so I don't really have a perspective of what is good kimchi. I just buy jars of the stuff from small US vendors and I've been pretty satisfied with it. I wonder how that kimchi compares to the kimchi that some grandmother out on a farm in South Korea makes 🤔

  2. Asian cultures are more susceptible to ailments like stomach cancer due to a diet of rice and spicy foods. That's not to say all is bad but too much of something can be

  3. Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage 🥬. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.

  4. I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼‍♂️ I can take down half the jar before I'm satisfied.

    I love watching cooks/chefs use there hands when they prep. It means they're putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽

  5. 🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It's good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. 🙂

  6. Well… usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.

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