PrintAn Overview on Kimchi
Forget barbecue or tofu stew: the true staple of Korean food is kimchi, the crunchy fermented cabbage that's always reliably on the table and growingly increasingly popular with Western palates. Did you know there's at least 200 different variations?
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3 Comments:
My impression is, from my Korean friends and from some extensive dining here in NYC and in LA, that aside from certain historical variants such as the old school white kimchi which was how kimchi was made before the Portuguese brought over red chili peppers to Korea, there are almost as many variations of kimchi as there are people making it, since everybody's mom, grandmother, etc. has their own secret family and/or regional recipe. Which is fine by me, because I can eat BUCKETS of the stuff, with a little white rice, it's heavenly.
seyo at 11:52AM on 01/31/08
I know when my Korean friend feels low, she eats rice and kimchi. The same way I eat rice and sambal chilli with fried anchovies when I'm down and missing home. It says: "Me, safe. Warm you up."
onedaylingers at 11:47PM on 01/31/08
er, it wasn't the portuguese. it was the ilbonnom.
http://search.hankooki.com/times/times_view.php?term=lankov++&path=hankooki3/times/lpage/opinion/200508/kt2005081116221354130.htm&media=kt
umetaro at 9:22AM on 02/01/08