tag:blogger.com,1999:blog-5956538942392497830.post4484088357375711683..comments2024-03-20T18:36:43.524-04:00Comments on Thrift at Home: More Authentic KimchiMargohttp://www.blogger.com/profile/16345165456341197559noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5956538942392497830.post-60019441648980696832023-06-02T12:11:55.868-04:002023-06-02T12:11:55.868-04:00What an amazing quote, sk! And now I know about ca...What an amazing quote, sk! And now I know about cabbage and kimchi. . .Margohttps://www.blogger.com/profile/16345165456341197559noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-68766781387398747082023-06-02T08:48:52.865-04:002023-06-02T08:48:52.865-04:00Margo, I got my answer. It's no.
From Tastes ...Margo, I got my answer. It's no.<br /><br />From Tastes Like War by Grace M. Cho, p. 93:<br /><br />The moment [in Washington state] when she first received my [U.S.] father's generous gift of American cabbages, indignation spread across [my Korean mother's] face.<br /><br />"What is this? This isn't real cabbage." Her voice grew panicky. "Oh no . . . oh no! What I'm going to do now?" In the next moment, she directed her rage toward my father. "What I'm supposed to do with this? Huh?" Then, more calmly, she turned the head over and over in her hands, inspecting it with incredulity. "Hwaa . . . What American people can do with this, I have no idea."<br /><br />The vegetable that Americans knew as cabbage was an inferior specimen and wholly inadequate for making kimchi. Or so I inferred from my mother's rant. Once she recovered from this bitter disappointment, she set out to source the "real" cabbage, which Americans call "napa cabbage." She would drive to Seattle to look for it and did so on a semiregular basis. Sometimes she'd "het the jackpot" and come home with several cases of baechu, having bought out the store's whole supply. On less fortuitous occasions, all she could find was bok choy. It was not the same, but it was still better than nothing. In other words, it was better than American cabbage.<br /><br />(I think you might love the book.)skhttps://shirleykurtzbooks.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-25788606019155635222017-09-06T14:34:52.231-04:002017-09-06T14:34:52.231-04:00sk, I really think ordinary cabbage is fine. I us...sk, I really think ordinary cabbage is fine. I used Napa because my farmers grew it and sold it at market! The key flavor difference is that Korean pepper.Margohttps://www.blogger.com/profile/16345165456341197559noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-19481492565593708652017-09-06T14:29:52.539-04:002017-09-06T14:29:52.539-04:00Margo, would ordinary cabbage make as good a kimch...Margo, would ordinary cabbage make as good a kimchi?sknoreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-64887744039757012302017-01-30T06:37:47.410-05:002017-01-30T06:37:47.410-05:00I once made a big jar of kimchi and left it for to...I once made a big jar of kimchi and left it for too long in the fridge. Turned out so strong that the family would not touch it. I managed to save it by draining the liquids and consequently dried the whole batch in a dehydrator. When totally dry I ground it down to a powder. Makes a nice touch to all kinds of Asian foods.Karinoreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-19514410684669695612017-01-11T21:09:46.532-05:002017-01-11T21:09:46.532-05:00This is something I've never had but it sounds...This is something I've never had but it sounds good!jenny_ohttps://www.blogger.com/profile/15475480579733466963noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-14848161055319350952017-01-11T12:35:38.324-05:002017-01-11T12:35:38.324-05:00oh my word, Becky, I would love to taste "all...oh my word, Becky, I would love to taste "all kinds" of kimchi! Tell me more about kimchi pancakes - just kimchi bound with some egg and flour and fried??Margohttps://www.blogger.com/profile/16345165456341197559noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-25609426543019469382017-01-11T08:27:15.659-05:002017-01-11T08:27:15.659-05:00I eat on plain rice, or on the side. I also have b...I eat on plain rice, or on the side. I also have been known to eat it on a peanut butter covered rice cake or toast. I have a friend who's Korean mother makes all kinds of kimchi and sells it at the farmer's market, so I'm learning to eat it in all sorts of ways (kimchi pancakes!). Also, her kimchi is kinda the bomb.Beckyhttps://www.blogger.com/profile/13879162672311458964noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-21228750322824840152017-01-10T22:48:21.100-05:002017-01-10T22:48:21.100-05:00I just made kimchi for the first time in over a ye...I just made kimchi for the first time in over a year! I love it, but I've only had what I make, so I can't speak to its authenticity. I follow the recipe on Chowhound, which is different than your recipe, though it does have similarities. I do not eat shrimp, so I leave that out of the recipe. <br /><br />I recently had quinoa (you could do rice too) with two over-easy eggs on top, and a nice amount of kimchi on top. Mostly, I just eat it plain because I love it so. Once we ate at a Asian restaurant and the rice had kimchi mixed into it, which was very good.Tammyhttps://www.blogger.com/profile/16139188188043795169noreply@blogger.comtag:blogger.com,1999:blog-5956538942392497830.post-16647227966439231342017-01-10T16:14:26.086-05:002017-01-10T16:14:26.086-05:00When we hosted a Korean student he ate kimchi with...When we hosted a Korean student he ate kimchi with literally everything we served. My daughter and I like it, but none of the males will eat it. Noble, our daughter, lived in Korea for two years while serving in the Air Force. I visited her and tasted several different kinds of kimchi. My favorite is the radish kimchi which is more like a pickle. There is a big difference between fresh kimchi, like you make and bottled kimchi (canned). The fresh is just so much better.Rozy Lasshttps://www.blogger.com/profile/06019413665136390175noreply@blogger.com