Because of the delicious Buchimgae recipe that Maki posted on the home page, I've become intrigued by Kimchi.
I had no kimchi so I made the recipe with rinsed sauerkraut mixed with hot chili paste and they were really good.
But I'm hoping some folks here could give me some advice about buying kimchi. Are there different kinds, favorite brands and why? Best way to buy it and store it? Etc.
It's funny, I have a few Korean friends and many Korean neighbors, but have never tried it. I guess the smell has put me off, but my goodness, sauerkraut smell awful and I love it, so I guess I should get over that! LOL!
So give me the low down on kimchi, please!
|Sesame salad dressing||Supertaster||9||1 year 37 weeks ago|
|Authentic paella?||maki||10||1 year 38 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 41 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 43 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 43 weeks ago|