Kimchi

octatonic

Anyone else a fan?

We've only recently discovered it but finding many uses for it.
Just had kimchi on our poached eggs- absolutely amazing stuff.

Maynehead

Always have been a fan, goes well with rice dishes. Most Chinese supermarkets will sell it.

But like most things, have it in moderation. I always worry about all the preservatives that goes into the commercial versions of these things. The home made stuff is good to eat all day long though!

EricTheWeary

MrsTheWeary is very keen, we've got some in the fridge at the moment. I don't dislike it but I'm not crazy about it. 
Quite hard to come by, for us,we go to the big Wing Yip Chinese supermarket every couple of months and pick up a jar along with our other random purchases. 

monquixote

Yeah I love it.

It's supposed to be really good for you as well.

ThePrettyDamned

I love it, fermented chilli cabbage yumminess. 

octatonic

monquixote said:

Yeah I love it.

It's supposed to be really good for you as well.

I find it really satisfying and therefore helps with portion control.
A typical breakfast for us would be two eggs, two pieces of toast, one or two slices of bacon- about 600 calories.
This morning it was one poached egg, one slice of toast, spoonful of kimchi- about 250 calories.
Definitely didn't need more than that and it will get me through until lunchtime.

OOOH- maybe I can have kimchi for lunch?

(now googling 'emigrating to Korea')

Drew_TNBD

Aye.

CHRISB50

I work for a Korean company so at lunch there is a lot of kimchi about. It's alright but it's definitely an acquired taste. Some of the more potent stuff should be handled using tongs while wearing a bio hazard suit. 

Myranda

Korean astronauts are supposed to have it sent with them to space... 

I'm not exactly a fan of cabbage which I understand is a key ingredient... So I've given it a miss. 

djspecialist

Love it.  Usually have some with every meal when I'm in Korea for work.

TheMarlin

Love the stuff!!!

olafgarten

I find it horrible, but I'm quite fussy. 

thumpingrug

Another fan here

Sleepyscholar

CHRISB50 said:

I work for a Korean company so at lunch there is a lot of kimchi about. It's alright but it's definitely an acquired taste. Some of the more potent stuff should be handled using tongs while wearing a bio hazard suit. 

This is true. One of the things we've found is that good kimchee, in a sealed plastic bag, if left in the fridge continues to ferment (the same is true of the cucumber variant). We find that when the plastic bag has blown up and looks ready to pop, the kimchee it contains has a fantastic 'fizziness' to the flavour. Not sure whether this will work with the kimchee available in the UK (we're in Japan, and Japanese kimchee doesn't do this, so we have to get the proper Korean stuff).

zepp76

I like Kimchi as much as I like sauerkraut, which is a lot! Mmm sauerkraut and pastrami sarnies, nom!