Comments on: Fermented Cabbage, Korean, Finally Make It Into Space http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/ 68.3 Square Miles of D.C. News and Opinion Wed, 15 Feb 2012 16:20:21 -0500 hourly 1 http://wordpress.org/?v=3.1.2 By: Jamie http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105331 Jamie Tue, 26 Feb 2008 17:13:01 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105331 Depends on what you like. Some people like it more intense and more fermented. Others like it fresh and crisp. Depends on what you like. Some people like it more intense and more fermented. Others like it fresh and crisp.

]]> By: Amanda Hess http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105328 Amanda Hess Tue, 26 Feb 2008 15:50:25 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105328 Who has the best kimchi? Who has the best kimchi?

]]> By: sara.h http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105319 sara.h Tue, 26 Feb 2008 14:33:48 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105319 There is a place on 17th and Corcoran, Prego Again, that sells fresh Kimchi. They had a big handwritten sign outside on Sunday "We have fresh kimchi" There is a place on 17th and Corcoran, Prego Again, that sells fresh Kimchi. They had a big handwritten sign outside on Sunday "We have fresh kimchi"

]]> By: Mike Licht http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105315 Mike Licht Tue, 26 Feb 2008 13:26:43 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105315 Um, that should be "pickled garlic cloves." I haven't had mine yet this morning. Um, that should be "pickled garlic cloves."

I haven't had mine yet this morning.

]]> By: Mike Licht http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105314 Mike Licht Tue, 26 Feb 2008 13:25:44 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105314 Try the picked garlic cloves. Like all Kimchi it will help you get through the coldest winter in good health. Try the picked garlic cloves. Like all Kimchi it will help you get through the coldest winter in good health.

]]> By: Jamie http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105293 Jamie Tue, 26 Feb 2008 01:40:21 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105293 Kimchee is pickled, fermented vegetables. There are a number of different varieties. They use radishes, cucumbers and shredded carrots, and vary in spicing and pickling elements. The most common is a very spicy one with napa cabbage, which is very different from the typical cabbage Americans think of. The mixture includes a number of items like fish sauce, hot peppers, shredded apple or any variety of things. The end result is saltier and more pungent than sauerkraut. There are many debates about whether kimchee originated in China, Japan or Korea. In the States, kimchee is most closely associated with the Korean culture. I have Korean friends who eat it with burgers or as a part of breakfast. Many feel a meal is incomplete without it. The Korean food cart has a fairly decent rendition with the other food. I could go on and on... Kimchee is pickled, fermented vegetables. There are a number of different varieties. They use radishes, cucumbers and shredded carrots, and vary in spicing and pickling elements. The most common is a very spicy one with napa cabbage, which is very different from the typical cabbage Americans think of. The mixture includes a number of items like fish sauce, hot peppers, shredded apple or any variety of things. The end result is saltier and more pungent than sauerkraut. There are many debates about whether kimchee originated in China, Japan or Korea. In the States, kimchee is most closely associated with the Korean culture. I have Korean friends who eat it with burgers or as a part of breakfast. Many feel a meal is incomplete without it. The Korean food cart has a fairly decent rendition with the other food. I could go on and on...

]]> By: Kim http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105288 Kim Mon, 25 Feb 2008 23:44:41 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105288 Well, yeah, both have fermented cabbage. I think the difference is what dishes go with sauerkraut and what dishes go with kimchi. I wanna say sauerkraut is more dish specific than kimchi. Go to a Korean restaurant and you will be served with a small plate of kimchi with any dish. Many different regions of the world have some sort of fermented vegetable dish. Americans are most familiar with pickles, Iranians have a dish called Torshee (sp?)...etc. Kimchi is unlike anything else because of it's unique role in korean pop culture. Take this post for example. I'm actually taking time to write a theory of Kimchi. Would I do this for pickles, you ask? No. Ya, so check out Yechon in Annandale for good Korean food 24 hours/day. Well, yeah, both have fermented cabbage. I think the difference is what dishes go with sauerkraut and what dishes go with kimchi. I wanna say sauerkraut is more dish specific than kimchi. Go to a Korean restaurant and you will be served with a small plate of kimchi with any dish.

Many different regions of the world have some sort of fermented vegetable dish. Americans are most familiar with pickles, Iranians have a dish called Torshee (sp?)...etc.

Kimchi is unlike anything else because of it's unique role in korean pop culture. Take this post for example. I'm actually taking time to write a theory of Kimchi. Would I do this for pickles, you ask? No.

Ya, so check out Yechon in Annandale for good Korean food 24 hours/day.

]]> By: Amanda Hess http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105287 Amanda Hess Mon, 25 Feb 2008 23:31:59 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105287 Thanks for the heads up. Like I said, never heard of it. But if it's not like sauerkraut, what then? They're both fermented cabbage, no? Thanks for the heads up. Like I said, never heard of it. But if it's not like sauerkraut, what then? They're both fermented cabbage, no?

]]> By: Kim http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/comment-page-1/#comment-105283 Kim Mon, 25 Feb 2008 23:12:25 +0000 http://www.washingtoncitypaper.com/blogs/citydesk/2008/02/25/fermented-cabbage-korean-finally-make-it-into-space/#comment-105283 It is not necessarily canned. It's also not a Korean version of sauerkraut. Oh, and never buy canned Kimchi. It is not necessarily canned. It's also not a Korean version of sauerkraut.

Oh, and never buy canned Kimchi.

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