What type do u like?
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What type of kimchi do u like? What kind of ingredient do u like?
Do you know the benefits? -
I like "contents". It always goes well with a thread.
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eh...what you trying to ask?
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your topic and your text are not related.....
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They taste a bit like clothes detergent and kimchi is a national korean food?
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clothes detergentOriginally posted by Oyster Omelette:They taste a bit like clothes detergent and kimchi is a national korean food? 
Wah man... tt is ultimate
Kimchi represents Korea's best known food. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. -
yep,I 've ate kimchi before as part of my meals cause my korean aunty love them. I thought it tastes a bit like detergent. Btw, I still prefer sushi, haha..kimchi is ok, but I like to pick on them before eating it upOriginally posted by jojoma:clothes detergent
Wah man... tt is ultimate
Kimchi represents Korea's best known food. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. -
Pick on themOriginally posted by Oyster Omelette:yep,I 've ate kimchi before as part of my meals cause my korean aunty love them. I thought it tastes a bit like detergent. Btw, I still prefer sushi, haha..kimchi is ok, but I like to pick on them before eating it up why
What are the ingredients in there? -
History of Kimchi
Kimchi represents Korea's best known food. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. During the 1988 Summer Olympic Games, thousands of foreigners were introduced to it for the first time. Despite a reputation for being spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after returning to their home country.
Origin of Kimchi
Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea around the 7th century.
Use of Hot Red Pepper Powder
At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi. In particular, thanks to the introduction of Chinese cabbages in the 19th century, they witnessed the same type of kimchi as we know it today. -
The Origin of the Name, Kimchi
It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi.
Reasons Why Kimchi Was Developed in Korea
Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology of slating fish which was frequently used as a seasoning; (3) Chinese cabbages (Brassica) appropriate for making kimchi were widely grown. -
I like mash them up,haha..dunno..it just gives me the satisficationOriginally posted by jojoma:Pick on them why
What are the ingredients in there?
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those cabbage onez?Originally posted by Oyster Omelette:I like mash them up,haha..dunno..it just gives me the satisfication
Wa mashed kimchi 
modern version -
kimchi only cabbage version mah? those spicy kind too cause I only like eating spciy foods,haha.Originally posted by jojoma:those cabbage onez?
Wa mashed kimchi modern version -
I kn several types, so wondering whh 1?Originally posted by Oyster Omelette:kimchi only cabbage version mah? those spicy kind too cause I only like eating spciy foods,haha.
I ate once in food court in PS , it was so horrible, taste like totally donno how to describe. 
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simi lai eh??
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i love spicy kimchi!
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i dont like kimchi
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x2Originally posted by Danisdead101times:simi lai eh??
pic please~ -
kimchi is the sole reason why i dislike korean food
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X2Originally posted by dragg:i dont like kimchi -
photo photoOriginally posted by poon cho tang:kimchi is the sole reason why i dislike korean food -
Originally posted by BabyLover:photo photo
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orhhh... mi no eat korean food
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Baechu Kimchi
It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the layers of salted leaves of uncut, whole cabbage.
It varies by region.
There are cold northern areas and warm southern areas divided by each climate.
In the former, this Kimchi tastes neither spicy nor hot, rather insipid. On the other hand, in the latter, it is salty, hot, and juicy.
In the middle area, it is properly salty and juicy.
In the northern area, the 'so', the blended stuffing materials, is not used much, but spices and seasoning are added to finely shredded radish and then those are put sparsely between the heart of white cabbage.
Meanwhile, in the middle area, a large amount of the 'so' is made to be sufficiently put between every layer of leaves of the cabbage.
In the southern area, it is common to plaster the 'so' mixed with strong salted seafood juice and glutinous rice paste over the whole cabbage -
Nabak Kimchi
Use Chinese radishes and Chinese cabbage and pour a great deal of Kimchi stock.
The less spicy, the better the taste.
It is a year-round Kimchi available at all seasons.
Fermented fish is not recommendable.
Try to sprinkle with salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix.
Other seasoning should be shredded in order to prevent thicker and sticky stock.
Do not use the greener part of green onions but use the washed white part since the greener part has sticky resin of its own. The starch from radish, sugar, and seasoning make the stock thicker and stickier.
When preparing stock, use thin cloth as a filter. Do not put hot pepper flakes directly into the stock.
Minari (dropwort) can be mixed together but for better color, put it into the Kimchi one night before serving.
If you want to save time, boil the stock and cool it and then put 2 tablespoons of sugar.