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!'
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I have forgotten. Kimchee we tried had some sort of kelp in it.
I guess when we go to London in the end of summer we might visit some shops (if we find any) they have the real thing.