[Magdalen] Kimchi pickle review.

[Jay Weigel]

Well, I just made some soup with beef broth and lots of noodles and some
dried mushrooms, sort of a ramen thing, with lots of garlic in it. When it
was done I added a healthy dash of soy sauce and some sesame oil, then
topped it with some chopped kimchi pickles and added a couple of big
spoonfuls of the pickle juice. Wow! Scrumptious.

On Wed, Oct 14, 2015 at 11:58 AM, Jay Weigel <jay.weigel at gmail.com> wrote:

> 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.
>> >
>> >
>>
>
>