Is kimchi ....?

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?
- Mike

There are a gazillion different types of kimchee. Think of it along the lines of the word "salad".
My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really spell it) Goomba

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to the
other relishes that accompany a Korean meal?
- Mike

kimchi.or.krenglishOpen ↗

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to the
other relishes that accompany a Korean meal?

Kimchi means "side dish"

-sw

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to the
other relishes that accompany a Korean meal?

It's part.y generic to spicy pickled vegetables, and partly specific to spicy pickled cabbage. Kind
of like using "soda" to mean a flavored carbonated drink or just plain soda water.

en2.wikipedia.orgKimchiOpen ↗

--Blair "And *now* I'm *hungry*."

"Michael Horowitz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?
- Mike

I don't know how it's described in the U.S. because, personally, I don't like it, but the to a
Korean, it would be seasoned cabbage fermented in a crock buried in the ground. The seasonings could
vary, but not the process. It wouldn't refer to any other vegetable that I know of. I can still
smell it in my mind. Yech!

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

Steve Wertz said:

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?

Kimchi means "side dish"

I didn't quite read your question first.

all kimchi are side dishes, but not all korean side dishes are kimchi (most are though). The
traditional meaning of kimchi is any dish produced via lactic acid fermentation. Most koreans that I
know also group quick, non-fermented dishes into the category too as log as it contains red pepper
and/or acid and/orblack bean paste. The tofu and noodle dishes which don't contain either of the
above, IME, are not usually considered kimchi. They're just side dishes :-)

-sw

Quoted message said:

Goomba38 wrote:

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?

My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really spell it)

I don't think you spell it, you hook a cucumber up to two D cells and have yourself a hot time! <G>

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Michael Horowitz <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?

Kimchee can be made from most vegetables, as well as seafood. There is also a version called "water
kimchee" which is not spicy at all. There must be hundreds of kinds. When I lived in Los Angeles, I
would frequent the local Korean Supermarket, which devoted an entire *aisle* to kimchee.

_The Kimchee Cookbook_ by Kim Man-Jo, Lee Kyou-Tae and Lee O-Young is an excellent source of
information and recipes.

Derek Juhl

PENMART01 said:

Quoted message said:

My favorite kimchee is the cucumber kimchee "oy-o" (no clue how to really spell it)

I don't think you spell it, you hook a cucumber up to two D cells and have yourself a hot
time! <G>

Well.. now that you mention it... lol Wasn't it Dr Ruth who suggested all elderly women keep a
cucumber available? In case they die unexpectedly, no one will think a thing about finding it in the
house during the post mortal house cleaning job. Now, that titillating tidbit aside, cucumber
kimchee is slightly sweet. But I adore the more well known cabbage kimchee too. During one pregnancy
all I craved for a few months was kimchee and sticky rice. Oy. Goomba

On Mon, 05 Jan 2004 02:45:01 GMT, "Fred" <[email hidden]>

Quoted message said:

"Michael Horowitz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?
- Mike

I don't know how it's described in the U.S. because, personally, I don't like it, but the to a
Korean, it would be seasoned cabbage fermented in a crock buried in the ground. The seasonings
could vary, but not the process. It wouldn't refer to any other vegetable that I know of. I can
still smell it in my mind. Yech!

Kimchi is made with plenty other veggies, and some meats or meat sauces (fish or oyster sauces).
Modern Kporea doesn't burry it in the ground anymore. They have special fridges especially for
kimchi fermentation/presevation.

google.comsearchOpen ↗

-sw

"Fred" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Michael Horowitz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?
- Mike

I don't know how it's described in the U.S. because, personally, I don't like it, but the to a
Korean, it would be seasoned cabbage fermented in a crock buried in the ground. The seasonings
could vary, but not the process. It wouldn't refer to any other vegetable that I know of. I can
still smell it in my mind. Yech!

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

You are entirely correct in everything that you say. However, while agreeing with you completely,
let me say that kimchi is probably the single greatest culinary contribution from Korea, the many
other wonderful culinary delights notwithstanding. As you may or may not surmise from this post, it
is quite common to find avid fans of kimchi disparaging the unique food at length!

GaryO

Dennis G. said:

Michael Horowitz said:

Does the noun 'kimchi' refer only to the peppery hot cabbage mixture, or does it also extend to
the other relishes that accompany a Korean meal?
- Mike

kimchi.or.krenglishOpen ↗

Wow - about 127 different kinds! Went to the local oriental market and found several different
types, some of which were on that list. Bought the radish chunks. Nice/crunchy. - Mike

(GaryO) said:

"Fred" <[email hidden]> wrote in message

Quoted message said:

I don't know how it's described in the U.S. because, personally, I don't like it, but the to a
Korean, it would be seasoned cabbage fermented in a crock buried in the ground. The seasonings
could vary, but not the process. It wouldn't refer to any other vegetable that I know of. I can
still smell it in my mind. Yech!

Quoted message said:

You are entirely correct in everything that you say.

That makes you wrong as well, then.

-sw

(Why do I ever follow dead links?)

Steve Wertz said:

Kimchi is made with plenty other veggies, and some meats or meat sauces (fish or oyster sauces).
Modern Kporea doesn't burry it in the ground anymore. They have special fridges especially for
kimchi fermentation/presevation. google.comsearchOpen ↗

The industrial packers and most urban home-brewers may use those, but as late as 1983 the smaller
villages in the countryside were indeed burying the stuff in the ground, and I have no reason to
believe they (nor many of the urban families) have progressed to the point that every ajima doing a
special batch outside the village's communal effort* would invest in something she can get for free
by using last year's hole.

--Blair "We can't all be as cosmopolitan as you."

* - probably the most homey part of living in that village was all the ladies getting together to
spend a week packing veggies in brine next to the yards and yards of cloth spread over the ground
and covered opaquely with drying red peppers.

Blair P. Houghton said:

(Why do I ever follow dead links?)

My link wasn't dead, if that's what you were referring to. I was just pointing out the abundance of
kimchi fridges.

Quoted message said:

Steve Wertz said:

Kimchi is made with plenty other veggies, and some meats or meat sauces (fish or oyster sauces).
Modern Korea doesn't burry it in the ground anymore. They have special fridges especially for
kimchi fermentation/presevation. google.comsearchOpen ↗

The industrial packers and most urban home-brewers may use those, but as late as 1983 the smaller
villages in the countryside were indeed burying the stuff in the ground, and I have no reason to
believe they (nor many of the urban families) have progressed to the point that every ajima doing a
special batch outside the village's communal effort* would invest in something she can get for free
by using last year's hole.

You'll notice I said "modern Korea". Which is most of Korea in terms of population, especially since
1983. Also note that the post I was responding to was quite strict in specifying that it's *only*
burried in the ground ("the process is always the same"😉

I thought you killfiled me?

-sw

Steve Wertz said:

You'll notice I said "modern Korea". Which is most of Korea in terms of population, especially
since 1983. Also note that the post I was

You'll notice your own link shows that the kimchi fridge has 18% market penetration. Probably
apartment dwellers. Not nearly all of "modern korea". Ever seen Seoul? They build 30-story apartment
buildings in groups of identical design, and put a big building number high up on each one so you
can find yours among the same-same. I remember seeing numbers in the 20s and 30s. Good place to go
to dissociate yourself from nature completely. Been that way since the '60s.

Quoted message said:

responding to was quite strict in specifying that it's *only* burried in the ground ("the process
is always the same"😉

Simple ignorance. Yours was less flexible, as it pretended deptht of knowledge and drowned in an
inch of water.

Quoted message said:

I thought you killfiled me?

I sometimes follow the killed link. Depends on what the OP said and whether I think it's Sheldon on
the other end (if I do, I just go to another thread). You'd prefer I didn't? It rarely turns out
good for you.

--Blair "Happy to oblige."

Blair P. Houghton said:

Steve Wertz said:

You'll notice I said "modern Korea". Which is most of Korea in terms of population, especially
since 1983. Also note that the post I was

You'll notice your own link shows that the kimchi fridge has 18% market penetration.

For that particular fridge maybe. As there is no 'market' for holes in the ground. Duh.

Most of the kimchi produced in Korea is not burried in the ground.

-sw