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Kimchi...

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Printed Date: Dec 10 2018 at 12:25am


Topic: Kimchi...
Posted By: DiorShowGirl
Subject: Kimchi...
Date Posted: Mar 23 2014 at 2:18am
I asked this guy at work to bring some of this in. He did. I tasted. Mouth/throat was on fire..Nuke

I always wanted to try this cause i watched many Korean dramas and they always featured this cuisine. Looked so dayum good. So finally got my first taste and that was my last taste...He wasn;t joking saying one has to have a very acquiring taste for this...

Kimchi with cucumbers...it was. I gave it to the security guy he loved it...



Replies:
Posted By: Marmonette
Date Posted: Mar 23 2014 at 2:20am
I had some for the first time a couple of weeks ago when I went to a Korean bbq restaurant. I liked it. I really, really liked it.


Posted By: DiorShowGirl
Date Posted: Mar 23 2014 at 2:53am
whoa...u handled that ultra spicy dish???? i just ate a teenie tiny bit and at first it wasn;t too bad and as the taste started to settle more...that was it....Dead that spiciness kicked in and i was thru...too thru

like i said on tv it looked so dayum good...but___________

more power to ya...keep on keepin onLOLLOL


Posted By: Lady ICE
Date Posted: Mar 23 2014 at 2:56am
what exactly is it? sounds like a soup. Smile


Posted By: DiorShowGirl
Date Posted: Mar 23 2014 at 3:06am
Radishes,cabbages, hot red spicy paste(red pepper), there's many different recipes for kimchi..


http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee


looks super delicious ...but the spiciness is the kicker...and the smell of it hits u first(the spiciness)  

I guess if one can tolerate curry, i guess u can tolerate this dish


Posted By: Az~Maverick
Date Posted: Mar 23 2014 at 3:07am
Originally posted by Lady ICE Lady ICE wrote:

what exactly is it? sounds like a soup. Smile



It's fermented spicy cabbage. I go to the asian market for mine, comes in a huge jar. I make mine with rice, it's VERY good! Good for clearing sinuses too.


Posted By: DiorShowGirl
Date Posted: Mar 23 2014 at 3:10am
lawd ...some of ya'll must have cast iron stomachs or something....LOLLOLLOL hope u eat this when u know u ain't going nowhere that dayConfusedLOLDeadCryShocked


Posted By: Lady ICE
Date Posted: Mar 23 2014 at 3:25am
Originally posted by Az~Maverick Az~Maverick wrote:

It's fermented spicy cabbage. I go to the asian market for mine, comes in a huge jar. I make mine with rice, it's VERY good! Good for clearing sinuses too.
LOL good now i really wanna try it.


Posted By: mommykat
Date Posted: Mar 23 2014 at 7:26am
I love it... I have lots of Koreans near me... and food joints...

They love to live in a top public school district by any means necessary… even if its 10 family members living in a three bed room house. They will save their money and buy a bigger house…

It works for them... I would kick my family out... not my mommy tho...


Posted By: Midna
Date Posted: Mar 23 2014 at 8:39am
I've always wanted to try some!! I watch K-Dramas and ooooh it always looks so delicious when they show some!


Posted By: K_Camille
Date Posted: Mar 23 2014 at 10:21am
I want to try it.  It always looks so flavorful.


Posted By: SeducTress
Date Posted: Mar 23 2014 at 11:21am
I want to try it non-spicy. It looks so damn tasty

But that's lowkey embarrassing.... so guess I'll have to find it in WholeFoods (already appropriated for me)LOL


Posted By: coconess
Date Posted: Mar 23 2014 at 11:28am

randomish 

but if anyones interested in knowing a lil more about it and the diff versions. theres a recipe in the link too.
 (cant make it clickable for whatev reason)
http://www.theguardian.com/world/2014/mar/21/crisis-in-korea-kimchi

Crisis in Korea as younger generation abandons kimchi

Traditionalists fear for national dish, amid changing tastes and trade war with China
  •  in Seoul
  • http://www.guardian.co.uk/theguardian" rel="nofollow - The Guardian , 
  • http://www.theguardian.com/world/2014/mar/21/crisis-in-korea-kimchi#start-of-comments" rel="nofollow - South Korea kimchi

    Yakult workers in Seoul make kimchi in an annual event to help people in need. Photograph: Jeon Heon-Kyun/EPA

    Its unmistakable smell permeates Seoul subway carriages during the rush hour, and aficionados claim it is the healthiest food on the planet.

    Once valued as a source of vitamin C before the arrival of refrigerators, kimchi now crops up on menus far from its birthplace on the Korean peninsula. The spicy, garlicky cabbage dish is to be found as a pizza topping and taco filling in the UK, Australia and the US, where the Obamas are said to be converts. Kimjang, the traditionally communal act of making kimchi, was recently awarded world cultural heritage status by http://www.theguardian.com/world/unesco" rel="nofollow - Unesco .

    But despite its growing popularity in restaurants from Los Angeles to London,  http://www.theguardian.com/world/south-korea" rel="nofollow - South Korea 's national dish is in crisis in its country of origin. To kimchi's basic ingredients of napa cabbage, garlic, seasoning and copious amounts of chilli power, we can now add a trade war with China and fears of lasting damage to Korean cultural identity.

    According to the World Institute of Kimchi, South Korea's kimchi exports were worth $89.2m (£54m) in 2013, down 16% on the previous year. But imports – almost all of which come from China – rose almost 6% to $117.4m. That left the South Koreans with a kimchi deficit of more than $28m – and a wound to their national pride that has festered since the trade imbalance first appeared in 2006.

    "It's a shame that so much of our kimchi comes from China," said Kwon Seung-hee, who teaches tourists how to make the dish at  http://www.kimchiguesthouse.co.kr/" rel="nofollow - her guesthouse in Seoul . "It's cheap, but it doesn't taste as good as ours. I can tell straight away if I'm eating imported kimchi."

    The kimchi deficit should have been foreseen, perhaps, when the dish made the transition from luxury food to popular staple in the late 18th century. To keep up with demand, Korea began importing cabbages from China.

    Kimchi is an indispensable part of the Korean diet, with South Koreans eating almost 2m tonnes every year. Though it often appears in stews and soups, no meal is considered complete without a side dish of cabbage kimchi, along with variations made from daikon radish, cucumber, perilla leaf or a host of other seasonal vegetables.

    "The making of kimchi … is a culture that continues to be shared by virtually all Koreans and is a significant part of their lives," Park Hei-woong, a cultural heritage administration official, said when the Unesco status was announced at the end of last year, adding that kimchi-making maintained the "cohesiveness of Korean communities … and is an essential part of the Korean cultural identity".

    There are an estimated 100 varieties from the fresh, crunchy dish preferred in the north to the more pungent version commonly eaten further south. According to the cultural heritage administration in Seoul, about 95 percent of Koreans eat kimchi more than once a day; more than 60 percent have it for breakfast, lunch and dinner.

    According to Jia Choi, president of  http://www.ongofood.com/" rel="nofollow - O'ngo Food Communications , a cookery school in Seoul, kimchi forms the basis of a perfectly balanced meal: several dishes made with seasonal vegetables, with a smaller quantity of rice or noodle dishes providing the carbohydrate.

    Traditionally, meat was never considered part of the Korean culinary jigsaw, and the famed barbecue restaurants that line Seoul's streets today only took off after the city hosted the summer Olympics in 1988.

    "The Unesco award certainly gave us an added sense of pride," said Choi, who hopes kimchi's international recognition will boost consumption among her young compatriots. "Interest in traditional Korean traditional cuisine is waning. Kids today eat a more varied diet that includes a lot more western food, and that's why kimchi consumption is declining year after year."

    Kimchi in KoreaA stall selling kimchi in South Korea. Photograph: Justin McCurry for the Guardian

    If children develop a kimchi habit while dining out, they will almost certainly be served the Chinese version. Chinese kimchi is cheaper and, for most diners, impossible to identify as a "fraud". The trade deficit, coupled with declining consumption at home, has been described by one politician as an ordeal "as harsh as a Korean winter". But South Koreans are now looking beyond their own borders to secure kimchi's long-term future.

    Korean cuisine has been part of the trendy food scene in parts of California for several years and was among Forbes magazine's top 10 food trends of 2013.

    Kimchi and other staples such as  http://en.wikipedia.org/wiki/Bulgogi" rel="nofollow - bulgogi  [],  http://en.wikipedia.org/wiki/Japchae" rel="nofollow - japchae  [] and  http://en.wikipedia.org/wiki/Samgyeopsal" rel="nofollow - samgyeopsal are also finding their way on to menus in parts of the areas of the UK outside the Korean expat enclave of New Malden.

    Many Britons had their first taste of kimchi, along with more than 100 other Korean foods during a two-week Tesco promotion at the end of last year, when overall imports of Korean food products to the UK rose 135 percent compared with 2012.

    And after years of being overlooked, Korean cuisine has joined other Asian cuisines on the UK celebrity chef beat, as demonstrated by the Hairy Bikers in a programme from South Korea that aired this week.

    "We need to keep pushing Korean-made kimchi as authentic, in the same way that European countries promote their cheese and wine," said Choi. "We're a tiny country compared to China, so although we can't compete in terms of volume, we can remind people around the world that our kimchi is authentic and safe."



Posted By: SeducTress
Date Posted: Mar 23 2014 at 2:08pm
The Chinese will replicate you if you stand still long enoughDisapprove

That's so messed up lol

How they gonna knock-off kim fukking chi. Seriously! lmao


Posted By: melikey
Date Posted: Mar 23 2014 at 2:10pm
I had some a while ago from a Korean market. Didn't really leave an impression. I may try it again... dunno


Posted By: Josephuss
Date Posted: Mar 23 2014 at 6:02pm
being half korean kimchi is one of my favorite things to eat. its spicy to some if you're  not  use to it but not so much  if you  are. I think im due  to eat some  now


Posted By: yurika975
Date Posted: Mar 23 2014 at 7:42pm
I have had some when dining out at restaurants before. My bf prefers his mom's. He had her send him a care package. It was good. After having that I won't buy those soggy ones they sell in some places.


Posted By: DiorShowGirl
Date Posted: Mar 24 2014 at 1:02am
Originally posted by Midna Midna wrote:

I've always wanted to try some!! I watch K-Dramas and ooooh it always looks so delicious when they show some!


>>>>>>>>>>>>>>>eye to eye the same here<<<<<<<<<<<<<< ...don't it on tv??? 

i found out today the guy's fiance said i ate it all wrong...i should have cut the cucumber and put the spicy part into the cucumber and eat it that way...Shocked....ok that sounds better....lol..


Posted By: DiorShowGirl
Date Posted: Mar 24 2014 at 1:08am
now i wanna try fishcakes...his girlfriend will make some and bring it in....this cultural food tasting is very interesting....


Posted By: NARSAddict
Date Posted: Mar 24 2014 at 1:37am
For some reason I cannot stand the cabbage/bok choy version but I can eat a bucketful of the radish version.  I miss hitting up H-Mart Cry.


Posted By: yurika975
Date Posted: Mar 24 2014 at 5:59am
Originally posted by NARSAddict NARSAddict wrote:

For some reason I cannot stand the cabbage/bok choy version but I can eat a bucketful of the radish version.  I miss hitting up H-Mart Cry.
I like the radish one too. I have wanted to buy some but just saw the cabbage and I don't mess with it. Should try to find a Korean market. 


Posted By: Immie89
Date Posted: Mar 24 2014 at 10:13pm
I hated kimchi when i first tried it...but now i dont mind it..my favourite korean dish would be the bi bim bap...this was my stable during those uni nights.

SIDE NOTE: I would really LOVE if we had a k-drama thread ...but not sure how many people are currently watching k-dramas...i just finished "My love from the star"...seriously good dramaCry...now I need suggestions for good dramas...Sleepy


Posted By: DiorShowGirl
Date Posted: Mar 24 2014 at 11:08pm
Originally posted by Immie89 Immie89 wrote:

I hated kimchi when i first tried it...but now i dont mind it..my favourite korean dish would be the bi bim bap...this was my stable during those uni nights.

SIDE NOTE: I would really LOVE if we had a k-drama thread ...but not sure how many people are currently watching k-dramas...i just finished "My love from the star"...seriously good dramaCry...now I need suggestions for good dramas...Sleepy



well if there is a Kim Kardashian thread, the K-Drama thread could be no worse...i am all for the thread...


Posted By: Az~Maverick
Date Posted: Mar 24 2014 at 11:39pm
Originally posted by Immie89 Immie89 wrote:

I hated kimchi when i first tried it...but now i dont mind it..my favourite korean dish would be the bi bim bap...this was my stable during those uni nights.

SIDE NOTE: I would really LOVE if we had a k-drama thread ...but not sure how many people are currently watching k-dramas...i just finished "My love from the star"...seriously good dramaCry...now I need suggestions for good dramas...Sleepy


I LOVE me some k-dramas! 

Hotelier

Jewel in the Palace

Rooftop Room Cat

And many others....Big smile



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