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Kim-Chee

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“.

Copyright © Robert Pettit | Year Posted 2013

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Timothy Hicks 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... Login to Reply

Connie Gildersleeve 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 Login to Reply

Andrea Dietrich 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? Login to Reply

Sara Kendrick 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 Login to Reply Robert Pettit Date: 1/14/2013 7:38:00 PM It is much spicier than sauerkraut. It make jalapeno peppers taste like ice cream.

Reggae Magnet Date: 1/14/2013 4:19:00 PM Nice way to learn a recipe, thanks for sharing. Login to Reply