Re: [CH] Kim Chee
Jonathan T. Smillie (jsmillie@protix.com)
Wed, 27 May 1998 10:18:03 -0500
At 08:32 AM 5/27/98 -0500, Robert D. Dittmar wrote:
> I believe that the key to making authentic Kim Chee is the
> fermentation. I think of Kim Chee as the Korean analogue of
> sauerkraut. I don't believe the use of vinegar, while probably making
> a darn good pickle, is authentically Korean.
This is certainly consistent with my experiences when in Korea last fall. One of my Korean friends explained that the sour/vinegar taste of kimchi comes from lactose fermentation, not pickling. This is apparently consistent over most varieties of kimchi, of which there are literally hundreds (though the cabbage-based one is most familiar and my personal favorite).
just my 2 cents ( or about 0.2 Korean won, which doesn't go very far these days...)
Jonathan
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