New Thing #27: Kimchi


Sitting way in the back of my fridge for a while has been a lonely jar of kimchi, a Korean fermented cabbage product. 

I’ve heard about kimchi for ages, and some morbid curiosity of mine made me pick it up when I saw it in the store. My dad’s German and I love sauerkraut, right? I was wondering if there would be some sort of cross over.

There isn’t.

Above everything else it’s the smell that is the off-putting characteristic of kimchi. It actually has a nice crunch to it that I wasn’t expecting and the taste isn’t as overwhelming as you’d think. It’s sort of spicy, but also sort of fishy. And I don’t particularly like my vegetables to taste of the sea.

It’s hard one to rate, but when I think about whether I’d choose to pry open a jar of it or pickled herring, I’d have to go with the fish. At least it’s supposed to taste that way.



About dangaede

Creative Director and espresso lover.

One response to “New Thing #27: Kimchi

  1. Dave F.

    Yeah, it’s really more of a condiment, like coleslaw or pickles – not something you’d eat a lot of all at once.

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