Fort Worth finally got a Trader Joe's, so I'm up for trying Kim chi. I'm going to need to Americanize it some (add meat)
before my family will eat enough of it for a fair trial, so what should I serve with it in the way of meat.
Ground beef? Chicken in an Asian sauce? I assume rice as well?
Is it served like a salad or Cole slaw would be?..or is it just a cold meatless meal all by it self? (the latter will be a hard sell , I better get some hot dogs. )
I always think of this M*A*S*H episode when I hear kimchi...Well, ya did buy that motorcycle to ride it, right?
Sounds like something I'd like to try. But at a Korean restaurant or from a Korean market. And there aren't any of either near me.
Korean restaurants normaly serve kimche before your main meal comes in small bowls, usually several types placed on your table. Every restaurant I've been to does this and it's just part of your meal.
Sorry Marty, if you have to go through that to make more presentable or palatble for your family then I'd skip it as you are going to rob them and yourself of the true Kimchi experience by sullying it with American picnic foods. Try it yourself and decide, the Trader Joe's stuff is most likely despiced and watered down for most American tastes anyhow.I was just joking about the hot dogs.
I was just joking about the hot dogs.
For the Kimchi experts that have tried the Trader Joe's version: How is it? Watered down?
I'd like to do Saki. Can one make that themselves?My son likes Sake and we talked about doing it. It seams to me a long process much harder than beer or cider.
I bought some to satisfy my curiosity, its pre-made in a bag, nothing on how to prepare it other than keep refridgerated until using. Hot or cold?
If it is what I think it is, which according to my son is cabbage buried in the ground until it goes bad, does it really matter?
Brian
Silly boy, its pickled and placed in the ground in a clay pot with a sealed cover, at least that's what my Tae Kwon Do master did when he made it... he had about 15 pots buried in the yard with various regional recipes. And he was a native Korean.
I have never eaten any in the last 35 years that compared to his, some were close/and good, but none were as potent and flavorfull