As far as food fads go, Kimchi was quite short lived. We even had a dedicated shop here in Brighton, but it soon closed.
We were assured (by the Koreans) that Kimchi was good for our guts, along with other fermented foods (Choucroute, etc). The Koreans did a good publicity campaign, but they didn't keep it up. Kimchi quickly fell out of favour, although I believe that the Koreans themselves still eat it EVERY DAY.
I occasionally buy a jar of Korean Kimchi, but it isn't as good as the small tins I used to buy. Those small tins (bottom) have disappeared in the shops, but are still available online at very high prices. Even so I am tempted to buy a 12 multi-pack (which I have now ordered).
I recently came across this packet of Kimchi (above), which is pleasant, but far too spicey; almost too hot. The pack above was the second I'd bought. I needed to know if I'd made a mistake about the spiciness; I hadn't.
So, I'm really looking forward to receiving my multi-pack. I've deprived myself for far too long; my little treats will soon be back on the menu.
If you've never tried Kimchi, look out for these little white tins, they have small red flowers around the base of the tin. I'm not promising that you'll like it, but it won't kill you.
When I visited Korea some years ago, I was overwhelmed by the garlic fumes on public transport. I realised that this originated from the local diet of kimchi with every meal. I would not touch it with a bargepole!
ReplyDeleteIt's certainly not to everyone's taste; especially the one in the packet.
DeleteI have ordered some kimchi seeds to grow the stuff on my vegetable plot next years. Should save us a lot of money in the long run. The vegetable plot does not have a name but I have come up with a couple of ideas - Pilchards or Haddocks. it's hard to decide.
ReplyDeleteI once made the mistake of sowing my Kimchi seeds upside-down, and they were eating it in Australia for years afterwards.
DeleteI've never tried kimchi. Doubt I'd find it in the local supermarket. I definitely agree you should be buying your treats and enjoying it all right now
ReplyDeleteIt's just fermented cabbage with a spicey sauce; some spicier than others. My wife won't eat it; it's not to everyone's taste.
DeleteWe bought a tin of your preferred Kimchi from the Co-op in Gairloch in north west Scotland last week. Try your local Co-op you never know your luck. There is a brand called Vadasz , in Sainsbury’s, it sells both kimchi and sauerkraut in plastic tubs and they are both very goo
ReplyDeleteThanks for that. I'll look-out for the Vadasz products when I'm next there.
DeleteCrime de lèse majesté: Kimchi en conserves, goût métallique, pertes des bactéries pour la flore intestinale et avant tout préparé industriellement.Plus rien de l'authentique du kimchi coréen . J'ai remarqué que vous achetez pas mal de produits conditionnés, il est pourtant très facile de préparer du kimchi et bien sûr que dans des verres. Moi j'adore , même très pimenté. 10/10 fait maison.
ReplyDeleteHuguette
I have thought about making my own, but have never been brave enough. Maybe one day I will. I HAVE been buying more 'ready made' products recently; I must be getting lazy. I'm also inquisitive!
DeleteIf I am not mistaken you can get that brand in Asda for under £2 a tin. Not sure how that compares to your online multi buy
ReplyDeleteMine were a bit more, but we don't have an Asda nearby. I knew they must be available somewhere!
DeleteWashed down with Bombay Sapphire - how wonderful.
ReplyDeleteThat's Lady M's; not mine!
DeleteI think you'd find it very easy, and satisfying to make it yourself. The method is similar to sauerkraut only with a few extra spices in, takes only around a week or so and probably has more probiotics than the tinned stuff. I make sauerkraut all the time but I find Kimchi just too hot and spicy.
ReplyDeleteI've never tried to make either; I'm lazy, I buy it. I might try to make some Kimchi. Everything I need is easily available.
DeleteA jar of kimchi in the fridge,
ReplyDeleteA spicy, funky spark,
It smells like socks that walked a mile
And fermented in the dark.
I eat it down with joyful tears,
The cabbage, garlic, crunch!
But hours later, I regret
That heavy, fiery lunch.
Well, I never regret it. I love it, although I have had some that really DID smell like old socks.
DeleteMy husband told me when he was stationed in Hawaii they had this in all the bars. He said it was delicious with tomato juice as a side. Sounds healthy to me! Fermented seems to be the rage now. Folks traveling with coolers full of sauerkraut. I'm afraid I'm with Lady M.
ReplyDeleteWe've eaten Sauerkraut for decades, and I love it (Lady M less so). I'm sure such fermented foods are very good for you. The fashion for Kimchi has definitely slowed here.
DeleteI've just back from the supermarket, specifically an Asian one named Joy Mall. There was a whole shelf of various kinds of kimchi, including the one in your photo. There was also a new delivery of Durian; now that's another story!
ReplyDeleteIt seems to be everywhere except here. Anyway, my multi pack arrives later today, so I shall have stocks for quite some while.
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