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Does anyone know if this is a good tasting product, representative of the type and worth buying? I know kimchi is fermented cabbage but what does this taste like, how is it used, etc.?
Does anyone know if this is a good tasting product, representative of the type and worth buying? I know kimchi is fermented cabbage but what does this taste like, how is it used, etc.?
It’s a staple for Korean’s and on the same par as pasta for Italian’s. Our Korean neighbors in NY had a kimchi refrigerator that’s designed to facilitate the fermentation processes. It’s usually very spicy and said to be extremely healthy.
Kimchi is an acquired taste, but goes well with Korean foods. It’s nothing like sauerkraut, which is heavy on the vinegar and mushy cabbage. Kimchi is spicy and the cabbage is still crunchy. You can cook it, I like it in stir frys, or have it on the side with Asian dishes. I’m not familiar with this brand, but Kimchi can be hard to find, depending on your grocery. It’s sold in the refrigerated section and very often, there is only a single brand.
I love Kimchi and now that our Costco carries it I can get a big one for a great price. I pretty much just have a forkful daily, lots of good probiotics and it satisfies cravings for salty & spicy stuff. Some can be pretty heavy on the fish sauce but it looks like the one you posted is vegan so I'm not sure how it will taste. Generally you get salty and spicy as the predominate flavors. I don't cook with it much, sometimes if I make rice bowls I'll use it it as a garnish or in summer rolls but I prefer it cold and on a fork for the most part.
Edit: After writing about it I needed to have some and that is the same brand I buy but not the vegan version.
Last edited by Dogmama50; 08-24-2021 at 05:52 PM..
Reason: cravings
I've tried lots of kimchi, and the one in this link is my favorite. It is made in Korea and readily available in different sized containers. It's called Jongga Mat Kimchi:
FWIW, I've never tried vegan kimchi as I believe the fish is a key ingredient in creating the umami, so I really can't say if the vegan version is an accurate/representative type worth buying. I'm ok with fish, but if you are vegan, then I'd ask someone who has tried both for a comparison.
I think I have tried that brand and it's fine. Kim chee is a staple in our house.
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Kimchi is an acquired taste, but goes well with Korean foods. It’s nothing like sauerkraut, which is heavy on the vinegar and mushy cabbage. Kimchi is spicy and the cabbage is still crunchy. You can cook it, I like it in stir frys, or have it on the side with Asian dishes. I’m not familiar with this brand, but Kimchi can be hard to find, depending on your grocery. It’s sold in the refrigerated section and very often, there is only a single brand.
True sauerkraut has no vinegar. Just fermented cabbage & maybe some herbs.
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