I've never had it, but I'd have no problem trying it. My wife and I have actually discussed making it before. Maybe we will try it soon and we can compare notes

Ya'll can read my review of this stuff in my "Stuffed Burgers..." thread. It turned out damn good. So good that I'll be making another batch today so it can be ready by next Friday.

I love this stuff. I'm sitting here wishing I had brought some to eat with my lunch today. I made another big batch this Sunday. Made 3 quarts of it and just as spicy as the last batch.

Thinking about all the people at my office who are sick and I have the U. S. Marines of bacteria swimming around in my gut kicking some major ass on all the bad bacteria trying to make me sick. "Don't worry boys, reinforcements are coming this afternoon!"

I enjoy it A LOT. Several local places sell it in Huntsville and Birmingham. I use it to make kimchi stew (great on a cold winter day) and also kimchi pancakes (traditional korean appetizer).

Never had any that I would try again.

A lot of the Hyundai Koreans here in Luverne have started making collard kimchi instead of cabbage kimchi and that is some dang good tasting stuff. Cabbage dont grow good down here but Collards do so they figured it out.

We made some out of bokchoy this year. It was pretty good. Interesting fact: deer love bok choy.

I bought one of those german fermenting crocks with the stone weights. Great for making kraut. Very easy to make. Better than any you can buy at the store. I guarantee its good for your gut health. You can feel it working.

Korean market in Homewood makes it

Just keep in mind it and drinking beer isn’t a good thing as you are puking it up the next morning. And that’s probably been 30 years ago and I still remember it like yesterday

So you're only fermenting for a few days? The sauerkraut that I made stayed in the croc for 2 months.

In Napa at a place that was on Diners, Driveins and Dives

Has a kimichi burger. I didn’t order it, but I thought about this thread

I don't understand the kimchi hate . Kings spicy kimchi is a fine dish .

I can do the cucumber kimchi but thats about it.

My wife is half Korean and can make some damn fine kimchi.. She adds fermented squid over the fish sauce. I love the stuff.

If you want true, authentic Korean food, go here for recipes.

https://www.maangchi.com

I don't know that it is actually fermenting in the classical sense. It is allowing the lactobacilli (lactose bacteria) to begin to thrive in there. If you've ever had a bacterial infection you know that those little guys reproduce pretty darn fast. So yeah... only about 5 days. Once you put it in the fridge, from my understanding, they keep on living and reproducing , but just more slowly in the cold.

We basically make ours with just the veggies and none of the fermented, dried or otherwise seafood products. I think you kind of have to work up to that. Kind of like you don't just start drinking scotch with Laphroiag or start drinking beer with a double IPA.

I may add some fish sauce to one of our upcoming batches.

Were making this next batch with just plain old green cabbage. I know there are Koreans rolling over in their graves just to hear that, but I read a Korean girl's blog the other day and she was in some country where she couldn't get the right cabbage so she started making it with green cabbage. She said that she likes it better than the original. So that's what we will be making today. I'll be using regular radishes too.

I read that famous chef's blog the other day and he was making Kimchi with collards. Mrs. Irish and I are going to do it. It sounds good.

They are proud of it too. If you ate as much Kimchi as we have started eating, buying Kings would cost us a small fortune. That stuff is like $6 a pint. We make about 4 quarts of our homemade stuff with every batch.

There's a place in Atlanta, if you're ever in the area you should visit, called Heirloom Market BBQ. Husband and wife team, where the husband is american and wife korean and they fused the two into the BBQ restaurant. They have some green tomato kimchi that is out of this world. The BBQ is phenomenal with their gochujang (spelling?) sauce.