h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I stopped by the Korean grocery located near a train stop on my way home from work on Friday, in hopes of getting me some kimchi. But alas, all the stuff they had in stck had fish sauce in it. I no can do fish sauce.

So... I'm going to have to visit other groceries around town (no biggie), but I was wondering if you know of any recipe(s) which don't involve burying it in the backyard or stinking up the whole house. Like, can I let it pickle away in the fridge?

sorry... the only recipies i know stink the place out. Typically (for Germans ) we have a Beer Fridge. It's in my cellar. And that's where the Kimchi goes when I have it.

Sweet!

I think I've got something figured out. But I figured if anyone would know it would be you. Edward's no help- he suggests things he knows will stink the place up just to mess with me.

That's Ed for you

The thing about making Kimchi is that you have to at least use one head of Chinese leaves - that makes about 47 tonnes of the stuff (that would be metric, not sure what it would be in your language ) and while it's great if you can store it in an earthenwarepot buried in the garden (or on your 47th floor balcony in downtown Seoul) it's not the sort of stuff you'd like to eat every day. It's about 2 years... no 3 years,since I had a significant amount of kimchi in the house - and my fridge still reeks of the stuff

Anyway - last time I asked for a recipe at work they all looked at me aghast at the idea of making it. They all buy it in. Sigh.

Sorry - not much help here!

Well, no, I wouldn't want to eat it every day. I used some we found to make some soup (with seitan, tofu, scallions and red chillies) and it was to DIE for.

Think I'll make do with tracking down some already made as long as it's fish juice free.

You've been helpful just humoring me.

good to hear that

I absolutely adore Kimchi soup. One of the guys I work with has a Korean wife who makes the best soup in the workd, she sometimes puts tuna in it too. mmmmmmmm

I'm surprised yours had fish-juice in though - I've never used it. I had some the other day, in fact, that had a tad too much ginger in it (if that is possible) which was a bit weird but I don't think I've ever encountered fish-juice before.

I usually find the fish sauce in Thai foods (and it's easily avoided, as many places around here seem to offer their sauces both ways).

Never had kimchi soup before- it was your mention of it that turned me on to the idea. I'm grateful to you for introducing me to something so lovely!

you're welcome

Korean food is (generally) just the yummiest thing. Except for the chicken feet - when I was in Seoul last time we got that, but the Korean guy next to me just went green and passed on it, hardcore even for Koreans, apparently

I read this thread and thought, "What the heck is kimchi?" So I looked it up and found this: http://en.wikipedia.org/wiki/Kimchi I got halfway through and, at the mention of 'mostly Chinese cabbage', I thought, "spicy Oriental sauerkraut".

I must say it sounds delicious, but I doubt I could get hubby to eat it.

Spicy Oriental sauerkraut doesn't seem far off.

The smell has put me off forever- no matter how many times I went to the Korean grocery for various things, I was afraid to try it. I love savory, spicy and pickle-y things. But I'm kind of sensitive to strong smells.

The stuff is awesome.

not only a good description, CD, very close in taste too.

Tangy.

The reason it's good for you (well, one of the reasons) is that it is fermented and it gets good bacteria into your gut. The Koreans swear that Kimchi is the reason they din't suffer badly in the Sars outbreak.

I think tempeh (fermented soy) is good for you for the same reason.

I still can't believe that I avoided trying something for so long, and it turned out to be so yummy.

Well, the idea of Kimchi is so much worse than the actual experience. Mind you, being in a windowless, airless room with 10 people who eat the stuff 3 times a day is pushing it a bit!

Presumably the aftereffects would be as stinky as the kimchi itself.

Unfortunately, it's an experience I undergo all too regularly