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Deep kimchi

Posted by Ken Thompson on September 21, 2004

In Reply to: Deep kimchi posted by Brian rfom Shawnee on September 03, 2004

At the Korean grocery that I frequent (East-East Market), here in St Louis, Misery, USA, there are quite a few different 'winter' style varieties. Besides the cabbage, there are radish (aka, daikon), cucumber, white onion, green onion, leek (can't tell it visually from the green onion, but it's hotter than blazes), and combination of all of the above. The Kimchi generally has it's own wall refrigerator in the store, and the checkout person usually wraps each jar separately, with the instruction to "keep right side up, don't shake". The second jar I ever bought had built up such a head that the lid bounced off the ceiling when I first opened it. Good stuff!

: It's Korean, actually. Here's a definition from a Korean Kimchi site:

: Kimchi is a product that is fermented through lactic acid production at low temperatures to ensure proper ripening and preservation. It is processed with a seasoning mixture mainly consisting of red pepper powder, garlic, ginger, green onion and radish.

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