KIm Chee - Page 2

woodguy · #11 10-17-2005, 05:28 PM

I get mine from a local farmer's market that happens every weekend.

Anything that that around you?

Regards,
Woodguy

#12 10-17-2005, 05:32 PM

I'm confused. I've only had it in tiny amounts as a side with a lot of white rice. I thought it was a kind of pickled condiment. It's really hot right?

Blarg · #13 10-17-2005, 05:33 PM

In Los Angeles.

Blarg · #14 10-17-2005, 05:36 PM

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is it always served cold? i tried some at a restaurant and i thought it was pretty boring. spicy cold cabbage.

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It's served either cold or room temperature.

There are many different kinds of kim chee, differing in hotness, amount of garlic, etc. Kim Chee is usually basically cabbage, but it can also be pickled radishes or other vegetables. The main thing is they're fermented with plenty of garlic, salt, and usually but not always some chilis for bite.

If you had a dull one, that's what I'm wanting to avoid, so I'm wondering if anyone has recommendations. There are better and worse Kim Chee's.

Blarg · #15 10-17-2005, 05:37 PM

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[ QUOTE ]
is it always served cold? i tried some at a restaurant and i thought it was pretty boring. spicy cold cabbage.

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it's soooooooooooooooooooo bad. boring is way too high a compliment.

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Not many people find garlic and/or chili's all that boring. Quite the opposite. They're intense flavors.

Blarg · #16 10-17-2005, 05:37 PM

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Sorry to hear you cant get your fix.

I love kim chee. There is a decent place across the street from my office where I can satisfy the urge when I get it.

I found this on google

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Yeah I saw that place and might try them.

sfer · #17 10-17-2005, 05:40 PM

Any particular reason you don't just drive to K-town?

Blarg · #18 10-17-2005, 05:40 PM

There are other supermarkets around me, but they take more driving and they stock it haphazardly. It can become like an afternoon trying to find a damn jar of the stuff. I've never seen any kimchi in the farmers markets I've been to.

Blarg · #19 10-17-2005, 05:41 PM

I'm bumping into some recipes on the net, but they say let it sit for 2 days or so. I thought you were supposed to let it sit for a lot longer than that. Does anyone know if just a couple days is enough?

woodguy · #20 10-17-2005, 05:45 PM

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I've never seen any kimchi in the farmers markets I've been

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That sucks.

The two farmer's market's that I go to each have 2-3 Korean Food booths.

The stuff I buy stinks up the whole house the second I open the jar.

Life is good.

Regards,
Woodguy