No.14739
How bad is it? If I like sauerkraut would I be into it? I hear it smells like twice warmed over summer garbage and that's the extent of my experience regarding it.
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No.14740
Isn't it really spicy, unlike sauerkraut?
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No.14741
>>14740
I'm really clueless about it but I've gathered that it varies by region and white kimchi isn't spicy. All I know so far is kimchi soup looks like a good time to me.
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No.14742
>>14739
>I hear it smells like twice warmed over summer garbage
Yeah it's got a funk, but so do most of the best cheeses. It might smell a little intimidating, but once you taste it, you'll probably like it.
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No.14743
>>14742
I kind of figured it was just a bit of a hurdle to get over, really want to try making that soup.
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No.14750
>>14739
It's usually closer to chili sauce than sauerkraut, mainly because cabbage doesn't have that much taste but the chillipaste they use is powerful stuff.
If you usually like fermented stuff, you'll have no problem with the slight funkiness (though it was a lot more than slight on my homemade batch - probably an error on my part). You should like hot though, because it's very hot.
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No.14763
>>14750
Real kimchi is very funky. Between the cabbage, onions, garlic, and raw or brined fish/shellfish it packs quite a punch. Koreans get special fridges to keep their kimchi in, Not only to age it at the proper temperature, but to keep the smell from permeating all their other food as well. If your kimchi is more like hot sauce than pickled cabbage, you made it wrong.
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No.14766
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No.14768
>>14766
Food is the one thing they're good at.
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No.14811
kimchi is great, and you can find many different flavors and tastes of it. Around here it's really expensive compared to sauerkraut, so I have only bought it a few times.
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No.14817
>>14768
Rotten vegetables does not start to describe Korean cuisine, literal shit wine is among their traditional cuisine.
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No.14821
>>14739
It tastes worse than it smells, but hipsters and slants have been aggressively adding it to sides and pushing kimchi for more than 10 years.
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No.14826
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No.14828
If you like fermented sauerkraut, kimchi is basically that plus chili pepper and fish sauce for a flavor boost.
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No.14833
>>14826
t. hongcouver dweller.
>>14828
>fermented sauerkraut
but sauerkraut is already fermented?
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No.14836
>>14833
Some sauerkraut is prepared by brine pickling, not fermentation.
Some people like brined but they do not like fermented.
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No.14841
>>14836
brine pickling is fermentation desu
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No.14842
>>14841
Sorry, I of course meant vinegar-brine quick pickling, not just packing in 2% salt and allowing the ferment to run.
Like this.
https://www.allrecipes.com/recipe/238368/homemade-sauerkraut/
Some people think of that as sauerkraut and would be thoroughly surprised by flavour differences to fermented.
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No.14848
>>14842
I hate this recipe. this recipe makes me angry.
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No.14860
>>14848
No need for hatred;
just find peace in the knowledge that you can do much better.
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No.14863
>>14842
>cook cabbage in vinegar for 15 minutes
>????
>Profit!
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No.14864
>>14842
When I get sauerkraut I get the organic hipster unpasteurized live kraut in a pouch. Shit is awesome.
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No.14875
>>14740
Its not all that spicy. I purchase mine from a local asian grocery in town. If a person can eat sauerkraut then they can eat kimchi.
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No.15317
Only the western version sucks. The real deal is good and good for your body too
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