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Below is the poem entitled Kim-chee which was written by poet Robert Pettit. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.

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Cabbage is pickled in a glass jar with plenty of red pepper. Buried underground, it lies undisturbed as it ferments away. It takes several months of aging before what we have is Korean “kim-chee“.

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  1. Date: 3/9/2013 5:24:00 PM
    This is similar to what they do in New Zealand. They bury duck eggs and after months of fermenting they dig 'em up and poke a straw through it. Drink up! Not sure if I'd be brave enough to try but kim-chee doesn't sound so bad...

  1. Date: 1/16/2013 7:45:00 AM
    Kim-chee not so much, my garbage disposal liked it but belched back, OMG, and odor that stayed in my kitchen for at least a week. Robert a clever poem for those who would like to experiment with new ways to use cabbage. it's suppose to be very healthy. Thanks for sharing this Sijo. Warm Smiles Always, Connie

  1. Date: 1/15/2013 12:04:00 AM
    hey, now this one I KNEW what it was going to be about My students sometimes bring it to school. I really hate this stuff. OMG worst tasting stuff ever. Do you enjoy it?

  1. Date: 1/14/2013 4:59:00 PM
    Informative work..I don't think that Kim-chee would be one that I would want to try..I guess that would be one way to do it so that it would keep for use when out of season..Is it somewhat like sauerkrat?...Thanks for stopping by..Your kind review was uplifting..Sara

    Pettit Avatar Robert Pettit
    Date: 1/14/2013 7:38:00 PM Block poet from commenting on your poetry

    It is much spicier than sauerkraut. It make jalapeno peppers taste like ice cream.
  1. Date: 1/14/2013 4:19:00 PM
    Nice way to learn a recipe, thanks for sharing.