Kimchi

Feckin delicious! I finally got around to eating it recently and now I add it to the side of loads of dishes. Thought it was unhealthy so was gonna cut back and then today, read up and found out it's like a superfood.

Any fans of this mad cabbage from Korea?

Canis Lupus

It's alright. Stupid but I really struggle mentally with it being a 'fermented' cabbage. Whenever I have it I'm like this tastes nice but it was....fermented....

whoopsadoodles

Had it once on chips in a place in dublin called Bread and Bones. I was a bit wary as well of tge fermented bit but it was very yum. Haven't seen it anywhere in Ireland since but then I haven't been to any Japanese restaurants either.

I've been eating many different cuisines this week so will keep an eye of for it. Though I think greek is on the cards for lunch today.

Edit: heh, Korean restaurants even. Said it right there in the OP. :rolleyes:

Minderbinder

There's a restaurant called 'Kimchi' on Parnell Street. They have both kimchi and fresh kimchi.

Dr Crayfish

I really like it but not sure it needs a thread, it's only cabbage

gramar

Minderbinder wrote: »

There's a restaurant called 'Kimchi' on Parnell Street. They have both kimchi and fresh kimchi.

That's some selection they have.

Shenshen

Absolutely love it, but it's a bit hard to get. Asian shops have it in tins, but it's not the bet.

The_Valeyard

[Deleted User] wrote: »

Any fans of this mad cabbage from Korea?

Kim Jong Un?

Special Circumstances

Dr Crayfish wrote: »

I really like it but not sure it needs a thread, it's only cabbage

Don't be a sauerkraut about it.

gitane007

Was out in Nolan's in Clontarf there the other week, ye can get jars of it there made by some crowd in Cork. Looks alright too.

Hande hoche!

gitane007 wrote: »

Was out in Nolan's in Clontarf there the other week, ye can get jars of it there made by some crowd in Cork. Looks alright too.

Yeah, saw some jars of it in the "artisan" section of Supervalu.

Glenster

Used to be a spot in the epicurean food hall on liffey street that used to do a decent bimibap with kimchi.

ibarelycare

OP how could you think that cabbage was unhealthy?

osarusan

Used to love it and eat it regularly until (through my own fault really) it gave me a truly awful case of stomach poisoning.

Can't stand even the smell of it since.

gifted

It's a pure nightmare trying to get a Kimchi patch doll....

sbsquarepants

Canis Lupus wrote: »

It's alright. Stupid but I really struggle mentally with it being a 'fermented' cabbage. Whenever I have it I'm like this tastes nice but it was....fermented....

Never tried the cabbage - but I've really gotten to like the taste of fermented milk (Kefir) I've been making gallons of the stuff and gulp down a big glass or two every day.
Supposedly it will make me live forever, if I add the cabbage I'd probably get x-ray vision or something like that:D
Who knew bacteria shíte was so tasty!!

Hande hoche!

ibarelycare wrote: »

OP how could you think that cabbage was unhealthy?

Perhaps run ins with the deep fried variety?

ibarelycare

ibarelycare wrote: »

OP how could you think that cabbage was unhealthy?

Dunno. I just figured they made it with some unhealthy stuff.

Special Circumstances

Deleted User wrote: »

Dunno. I just figured they made it with some unhealthy stuff.

Diesel?

Narkydonkey Whattado

Canis Lupus wrote: »

It's alright. Stupid but I really struggle mentally with it being a 'fermented' cabbage. Whenever I have it I'm like this tastes nice but it was....fermented....

Do you experience the same struggles when you drink wine, Canis Lupus? How about beer? Yogurt? Pu-erh tea? Buttermilk? Cheese? They've all been fermented as well!

I'm absolutely mad about fermenting stuff. At any given time there is something fermenting in my kitchen. Usually cucumbers, courgettes, cabbage, cauliflower, tomatoes - any vegetable, really. I've never made any wine or beer, but I often make ginger ale and kombucha. I also make my own sourdough starter, which I use to bake sourdough bread.

There's something magical about the process of fermenting food. It's super easy, takes only about 7 days, and the way the taste and smell of the food changes from one day to another is just incredible.

If you like kimchi enough to start a thread about it, OP, you should make your own pickles - you're gonna love it!

longshanks

I get kimchi in the Asian supermarket. I love the stuff, but haven't tried making it yet.
It's on the to do list.

mzungu

Deleted User wrote: »

Feckin delicious! I finally got around to eating it recently and now I add it to the side of loads of dishes. Thought it was unhealthy so was gonna cut back and then today, read up and found out it's like a superfood.

Any fans of this mad cabbage from Korea?

Aye, is is pretty nice stuff. I dunno about the superfood part, most of that is marketing BS. But it does taste nice, no doubt about it. Pretty handy dish to cook for one, which is a plus.

Luggnuts

Deleted User wrote: »

Feckin delicious! I finally got around to eating it recently and now I add it to the side of loads of dishes. Thought it was unhealthy so was gonna cut back and then today, read up and found out it's like a superfood.

Any fans of this mad cabbage from Korea?

Whoever you are...I love you.

This acrid spicy pickled cabbage is the stuff of GODS. Most Koreans are actually physically addicted to it. It is awesome. I get jars and chill them and then eat it while watching telly and I rub it all around my gums. It is probably the healthiest food on earth.

Luggnuts

Canis Lupus wrote: »

It's alright. Stupid but I really struggle mentally with it being a 'fermented' cabbage. Whenever I have it I'm like this tastes nice but it was....fermented....

But you do realise that fermented means that it kills all the bad bacteria in your gut?

please helpThank YOU

The_Valeyard wrote: »

Kim Jong Un?

Luggnuts

whoopsadoodles wrote: »

Had it once on chips in a place in dublin called Bread and Bones. I was a bit wary as well of tge fermented bit but it was very yum. Haven't seen it anywhere in Ireland since but then I haven't been to any Japanese restaurants either.

I've been eating many different cuisines this week so will keep an eye of for it. Though I think greek is on the cards for lunch today.

Edit: heh, Korean restaurants even. Said it right there in the OP. :rolleyes:

You can get it in the Chinese supermarkets in and around Capel Street. Get the probiotic stuff in jars or tubs....you will never EVER get the flu again.

Quandary

Luggnuts wrote: »

Whoever you are...I love you.

This acrid spicy pickled cabbage is the stuff of GODS. Most Koreans are actually physically addicted to it. It is awesome. I get jars and chill them and then eat it while watching telly and I rub it all around my gums. It is probably the healthiest food on earth.

Nice save...

Academic

When I was a graduate student, I knew a fellow student who was married to a Korean woman; they lived a couple of apartments away from me. They made their own Kimchi; buried it in the ground outside their apartment in a glass jar.

I’ve never forgotten the stench when they dug it up and opened it. Permanently put me off the stuff.

Some things you just can’t forget …

longshanks

Academic wrote: »

When I was a graduate student, I knew a fellow student who was married to a Korean woman; they lived a couple of apartments away from me. They made their own Kimchi; buried it in the ground outside their apartment in a glass jar.

I’ve never forgotten the stench when they dug it up and opened it. Permanently put me off the stuff.

Some things you just can’t forget …

Yeah, that wasn't kimchi.

Beyondgone

Is it not just Asian sauerkraut? I love sauerkraut.. superfood..

RebelButtMunch

Its the new hummous or something.

Ubbquittious

Tis lovely shtuff so it is. I could ate de plate of it, boss!

Dr Crayfish

This thread has inspired me to walk to the Asian store now and buy some Kim Chi

Widdershins

I like the description ''This mad cabbage from Korea''. I haven't tried it but I know a lady who makes her own. I got these stainless steel food containers from Korea, they are marketed as Kimchi containers. I guess it is big over there.

Dr Crayfish

Widdershins wrote: »

I like the description ''This mad cabbage from Korea''. I haven't tried it but I know a lady who makes her own. I got these stainless steel food containers from Korea, they are marketed as Kimchi containers. I guess it is big over there.

I went to buy it in the Asian store in Drury st but then realised my pin was locked on my card so I couldn't buy it. I think I'm meeting my mate for a drink in Hop House on Parnell St now, which is Korean, so maybe I'll try and order something Kim-chi-ey there!

Does Avoca sell it?

Feisar

It's part of the whole fermented foods are good for you trend including kombucha etc. Gut health and all that. That reminds me, must head to the offy for an eight pack of stout.

Edit - actually reminded of the bigos an ex used to make, now that was good gear.

humberklog

I get the tins of it in the Asia Supermarket. They've occasionally got Koreans doing sample foods from a there they gave me an excellent tip on cooking for westerners who might like a less tangy way of cooking it.

Soften some chopped onions for a few minutes on a medium heat pan (they were fairly insistent that Korean don't cook on high heat and it works in this case). Add your Kimchi and cook that with the onions for about 10 minutes. Then add cooked rice (microwave bag works perfect). Stir that around for a while on the pan. Serve.

I do it the same way with noodle too and never fails.

Hodors Appletart

I make my own, cabbage, carrot, radish, pepper all sliced and julienned and then salted and left for a while, then stuffed into a kilner jar with some sriracha and oyster sauce, top up wait water.

you then leave that at room temp for a few weeks for it to ferment and then taste. if you like it and its sour enough you can put it into the fridge to slow or stop fermentation or else leave it longer. i just leave mine out so the flavour continues to develop and change. once i get to the bottom of the jar I start again.

i also brew beer at home too

love fermenting it's kind of magical as someone else said

sauerkraut is the same process but you just use cabbage salt and maybe some carraway if you have it

peasant

I like the idea of kimchi (Korean sauerkraut ) ..but the only samples I've ever had were spicy as hell. I don't like food that produces more pain than taste.
Is there a mild variety of kimchi and if so...what's it called?

Hodors Appletart

Hodors Appletart wrote: »

I make my own, cabbage, carrot, radish, pepper all sliced and julienned and then salted and left for a while, then stuffed into a kilner jar with some sriracha and oyster sauce, top up wait water.

you then leave that at room temp for a few weeks for it to ferment and then taste. if you like it and its sour enough you can put it into the fridge to slow or stop fermentation or else leave it longer. i just leave mine out so the flavour continues to develop and change. once i get to the bottom of the jar I start again.

i also brew beer at home too

love fermenting it's kind of magical as someone else said

sauerkraut is the same process but you just use cabbage salt and maybe some carraway if you have it

Does the kimchi stink out your fridge? I'm very curious and willing to try your method!

retalivity

Deleted User wrote: »

Does Avoca sell it?

Probably. Super Valu sell it, as well as a heap of asian stores in Dublin.
The Asian stores have the proper imported stuff, SV is smaller/locally made that is weaker/less peppery and sour for irish tastes.

fried kimchi is the business though, thrown it on the grill at a korean bbq after the meat...delicious

Ubbquittious

I'd love a bulgalbi burger from Lotteria