[Magdalen] Kimchi pickle review.

[Jay Weigel]

Not in my house, or my lifetime! And I'm sure there are myriad recipes for
*real* kimchi online. My friend Melanie made a big batch of it early in the
summer when their first crop of cabbage came in. Her husband Andrew, who is
an "organic practice" farmer, absented himself from the house while the
immediate process was going on. Apparently when you make a big batch it
gets rather odoriferous. She said her little boys didn't seem to mind at
all and her older one, who is 2, didn't even comment that it was "stinky",
which he usually would if he thought so. Don't know if he'll eat it though!

On Wed, Oct 14, 2015 at 11:05 AM, ME Michaud <michaudme at gmail.com> wrote:

> Aren't they usually buried in the ground (not the refrigerator)? Although I
> saw a cooking show where a Korean woman explained she kept a separate
> refrigerator for her kimchi. She opened the door and it looked like
> culinary Christmas in there.
>
> I've always wanted to make kimchi because I've fallen in love with cabbage
> in all its glorious humility.
> -M
>
> On Wednesday, October 14, 2015, Jay Weigel <jay.weigel at gmail.com> wrote:
>
> > This is a *fermented* pickle, though, not a regular one. There's a
> > difference.
> >
> >
>