Quote:
Originally Posted by Stitchawl
There are many, many different kimchees, made from cabbage or daikon, cucumber, onion, etc., etc. Should be lots of garlic, ginger, chilli, AND... some sort of sea thing such as a raw oyster or scallop... Let THAT sit and ferment in a jug for a few weeks and the smell gets a bit 'ripe!' The burn can be controlled by the amount of chilli that it's made with. I've had kimchees that have taken off the back of my head and others that were so mild a child could enjoy. Brand by brand, maker by maker....
Right now Korea is fighting with Japan over kimchee... The Japanese have been making it, but instead of natural fermentation they have been adding citric and ascorbic acid to 'sour' it up. The Korean business leaders are suing the Japanese, say that they can't call it 'Kimchee' because it's not real! Actually, you CAN taste the difference.
My wife eats natto almost every morning with her breakfast. It's sold in little single-serving containers in the refrigerator case in the supermarkets. If your wife wants to try it, be sure she pours in about a teaspoon of soy sauce and a squirt of hot mustard, then stirs it all up like crazy! I like the flavor but I can't stand the texture and consistency!
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I will let her read it. She was bugging me all day yesterday to ask you
A cup of Assam Doomur Dulling
