Personal computing discussed
Moderators: askfranklin, renee, emkubed, Captain Ned
just brew it! wrote:That it has. We have this dish (surströmming) that is basically really heavily and aged fermented herring. You need to open the can pretty much underwater in a bucket or it can easily stink up not only an apartment, but the stairwells as well. Usually kimchi doesn't come even close to it and can be eaten alone. The fish on the other hand, usually is eaten with potatoes and some stuff inside a double of hard flatbread.Authentic kimchi has fermented fish or shrimp paste in it. That's got a pretty powerful aroma...
Captain Ned wrote:Chuckaluphagus wrote:According to the story, when they cracked the container, the hot kimchi smell instantly roiled out the door of the dorm room and out the hall, and it was so bad that one off the other girls panicked and pulled the fire alarm.
That's good kimchi.
FireGryphon wrote:I just read that kimchi contains probiotics bacteria that aid in digestion give you wicked smelling gas
FireGryphon wrote:I'm curious what it tastes like, I'm not brave enough to.
FireGryphon wrote:I must admit, fermented vegetables sounds disgusting <snip> I'm not brave enough to.
bthylafh wrote:Objection, m'lud! Grain != vegetable.
Chuckaluphagus wrote:Wine is probably closer to kimchi on the Fermented Family Tree, since that's fermented fruit.
bthylafh wrote:Objection, m'lud! Grain != vegetable.
Chrispy_ wrote:LOl, objection overruled!
"Vegetable" is a plant or part of a plant used as food.
If you're going to start arguing the culinary definition rather than the actual botanical definition then all bets are off because that the culinary definitions vary wildly depending on who you speak to and how badly educated they or the person they learned the wrong definition from was. The one thing that they agree on will be that they don't agree
Anyway - rice, barley, wheat, potato or whatever plant decomposed to make your alcoholic beverage of choice, it's fermented plant matter!Chuckaluphagus wrote:Wine is probably closer to kimchi on the Fermented Family Tree, since that's fermented fruit.
Actually no, Kimchi is from cabbage, which is the leaf and stem of the plant, much like barley or wheat in beer production. Wine on the other hand is from the fruit of a grapevine; we do not make wine from the vinestalks and leaves.
I'll stop sciencenerding now.
tanker27 wrote:FireGryphon wrote:I'm curious what it tastes like, I'm not brave enough to.
Just try some!
Best I can describe it:
Its salty, spicy, sometimes with a hint of fishyness. (just like how true Caesar salad dressing is made with anchovies and has a hint of fishyness to it) It's sometimes crunchy from the cabbage. It's overall taste is umami (as the Japanese would call it).
It pares well with just about any oriental food. Soups, stir fry, on rice, etc. Or just on its own.
Just like any other recipe no two taste exactly alike and no two people make it identically, each putting their own spin to it. You may not like one but truly love another.
For starters I would suggest this brand: http://www.hmart.com/shopnow/shopnow_ne ... 0809010141
Usacomp2k3 wrote:I knew this was another one of your threads
just brew it! wrote:Running out of new ideas for random threads, whm? You are repeating yourself.
viewtopic.php?f=1&t=117413&hilit=Kimchi
just brew it! wrote:Fixed.Running out of new ideas for random threads, whm? You are repeating yourself.