I have been watching a channel on Youtube called Future Neighbor, a homemade Korean cooking show. One has to say every meal watched so far is tempting, but I was intrigued by Kimchi. What it was was explained in one episode, and how to make it, but that did not put me off – one was intrigued.
It seemed like the Korean equivalent of sauerkraut, something else I have yet to try. On the plus side it is supposed to be filled with goodness. A jar was bought, and a couple of weeks went past before it was opened, it was almost a dare to open, even though tI had no preconceived ideas towards it.
The lid came off…
By christ I was not expecting the pungent odour assault to my nasal passages, in a word it stinks. Not in a negative way, but rather in the way that the smell of grilled sardines stink out the house, I will not be cooking them indoors again, they positively make mackerel seem odour free. One cannot even describe the smell of kimchi, it is – unique, but somehow appetising *. Nothing like the western food I usually eat.
Not put off by the smell I took my first bite, my gag reflex kicked in slightly, the same happens when I start drinking Kefir after a break from it, must be similar probiotics, however I liked the taste – not so much the texture, it was too soft. The next day I took some with my sandwich and salad, it juice ran all over my celery, spring onion and purple carrots. The people around the table kept pulling their face at an unusual smell, eventually, I owned up that it was my dinner. Note to self…not to eat in public…Still put off by the texture but loving the taste of the juices and the kick of the chillies I decided to try it one of the other ways I saw it served – with rice.
The next day one placed a large dollop of kimchi in a cup of hot rice, stirred it in, and let it sit as I ate through my salad. Once I thought that the kimchi would be sufficiently warmed I tucked in. What a difference it made to the sensation of the texture, when it was mixed with the hot rice and had warmed a little, my mind registered it as being cooked soft. It worked wonderfully with my salad and will be my go to way of eating it as a side dish.
So if you fancy something new and spicy, cook some rice and crack open a jar of Kimchi, ignore the smell and dive right in, you may be pleasantly surprised by this little pot of Korean goodness.
* The smell becomes less overpowering by the time the third jar is opened, at least for me it is 🙂