# How do you like your kimchee? **URL:** \ **Category:** Cafe Society\ **Created:** [October 14, 2016, 3:12pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513 "2016-10-14T15:12:24Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 14, 2016, 3:12pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/1 "2016-10-14T15:12:24Z")
Monday I had mine over white rice. Last night, Mrs. L.A. had hers on the side, with ramen. Today I think I’ll have some mixed into ramen. ---
**Author:** ![Oredigger77](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oredigger77/32/3181_2.png) [@Oredigger77](https://boards.straightdope.com/u/Oredigger77)\ **Post date:** [October 14, 2016, 3:15pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/2 "2016-10-14T15:15:11Z")
My favorite way is to replace the lettuce on a hamburger. After that I’ll take it on the side but preferably a cucumber or other style that give a little crunch. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 14, 2016, 3:20pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/3 "2016-10-14T15:20:18Z")
I love it but have only ever eaten it as a side dish. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [October 14, 2016, 3:22pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/4 "2016-10-14T15:22:17Z")
Ha. I just finished a helping. My hands are literally still wet from washing the bowl. If I buy a jar or bag to eat at home or, like today, at work, it is only eaten plain. However, I also enjoy it while eating out in other preprations like topping sandwiches or [fries](https://m.yelp.com/menu/bopngrill-chicago-3/item/kimchi-fries). Since we’re on the subject, what are you’re favorite kinds? It is hard to get away from napa cabbage. ---
**Author:** ![snfaulkner](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snfaulkner/32/433_2.png) [@snfaulkner](https://boards.straightdope.com/u/snfaulkner)\ **Post date:** [October 14, 2016, 3:25pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/5 "2016-10-14T15:25:37Z")
In the trash. I’ve tried to like kimchi dozens of times, and even in Korea and not once did I enjoy it. At best it was tolerable ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 14, 2016, 3:30pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/6 "2016-10-14T15:30:35Z")
In [kimchi jjigae.](https://en.wikipedia.org/wiki/Kimchi_jjigae) Or [budae jjigae](https://en.wikipedia.org/wiki/Budae_jjigae). Otherwise, just plain, with a preference to the daikon kimchi (kkakdugi), if available. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [October 14, 2016, 3:35pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/7 "2016-10-14T15:35:45Z")
My favorite is radish kimchee. I like it when it’s fermented to the point of being fizzy. I’ll often leave it out of the refrigerator for a few days after buying it to let it get to the point where I like it. There’s a Korean grocery in Oakland where they make their own kimchee. They sell varieties you don’t see in grocery stores, like watery kimchee (in a clear brine) and kimchee made with small radishes with the greens still attached. I eat kimchee mainly as a side dish or snack, rather than an ingredient in something else. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 14, 2016, 4:00pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/8 "2016-10-14T16:00:32Z")
> [@jnglmassiv](#): > > Since we’re on the subject, what are you’re favorite kinds? > It is hard to get away from napa cabbage. Monday, mine came from a teriyaki place. At home, I buy the one brand the supermarket carries. Mrs. L.A. says it’s easy to make, but I haven’t made any yet. I noticed too late that the place whose name includes ‘Burgers & Teriyaki’ also has bibimbap. I haven’t had any (except Trader Joe’s) since the office moved from Belltown. I’ll have to try it next time. > [@kayaker](#): > > I love it but have only ever eaten it as a side dish. Generally, I eat it as a side dish. At company luncheons, we often get a tray of kimchee fried rice from a hip fusion place. Good idea in concept, but you really can’t taste the kimchee. And there’s zero heat. ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [October 14, 2016, 4:04pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/9 "2016-10-14T16:04:09Z")
With a fork straight from the jar. I’m a huge fan. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [October 14, 2016, 4:26pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/10 "2016-10-14T16:26:29Z")
Inside a grilled cheese made with Jarlsberg slices on sourdough. Also, [Bebimbap](http://www.food.com/recipe/bi-bim-bop-402984). I’d kill for that shit. ---
**Author:** ![Cardigan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cardigan/32/187_2.png) [@Cardigan](https://boards.straightdope.com/u/Cardigan)\ **Post date:** [October 14, 2016, 4:35pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/11 "2016-10-14T16:35:15Z")
Sometimes the simplest ways are best. I like it with white rice. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [October 14, 2016, 5:32pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/12 "2016-10-14T17:32:07Z")
On the side with other assorted _ban chan_. I usually get soft tofu soup or bibimbob as my main. I like the kimchi just moderately spicy. If it’s horrifically spicy I can’t eat very much of it, and I want to have at least two helpings of it. It’s supposed to be very good for you. ---
**Author:** ![divemaster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/divemaster/32/78_2.png) [@divemaster](https://boards.straightdope.com/u/divemaster)\ **Post date:** [October 14, 2016, 5:46pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/13 "2016-10-14T17:46:46Z")
As I’m married to a Korean gal, kimchi is a staple. I’ve had all sorts, all ways, and the types I like, I really \*really \*like. And the types I don’t–well, I don’t. I love cabbage-based kimchi of any type, _as long as it is cold_. I can enjoy it at room temperature, but much prefer it out of the fridge. My wife makes some sort of Korean soup out of it, which I really can’t stand. But it’s okay when mixed in Korean pancake. I do NOT like the radish kimchi. I like “spring kimchi” and “water kimchi” and whatever the one is that is very strong, but made of green onion (or leek? or chive?) rather than cabbage. My wife is liberal with adding the “fishy sauce” in addition to the red pepper, and I like it that way for sure. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 14, 2016, 6:50pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/14 "2016-10-14T18:50:03Z")
The way I like it is non-cabbage. Cabbage kimchi just tastes way too, well, cabbagy to me. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [October 14, 2016, 6:54pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/15 "2016-10-14T18:54:51Z")
Kimchi and ginger with my roasted Brussels sprouts. ---
**Author:** ![Helena](https://avatars.discourse-cdn.com/v4/letter/h/c68b51/32.png) [@Helena](https://boards.straightdope.com/u/Helena)\ **Post date:** [October 14, 2016, 7:10pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/16 "2016-10-14T19:10:47Z")
Kimchi jjigae. Especially if the kimchi is properly ripened. I’ve gotten jjigae from the local restaurants (Tacoma area) where the kimchi was obviously newer than it should be for jjigae, and it doesn’t taste quite right, but I’ll eat it anyway. (I’ve tried to ripen it myself in a jar in the fridge, but it didn’t seem to work right.) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 14, 2016, 7:42pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/17 "2016-10-14T19:42:54Z")
> [@Johnny\_L.A](#): > > Today I think I’ll have some mixed into ramen. And I am. With a good lashing of Sriracha sauce. ---
**Author:** ![Philliam](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/philliam/32/3011_2.png) [@Philliam](https://boards.straightdope.com/u/Philliam)\ **Post date:** [October 14, 2016, 9:14pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/18 "2016-10-14T21:14:22Z")
Ours is homemade so straight, with rice or in Gyoza. It’s ono, man. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 14, 2016, 9:17pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/19 "2016-10-14T21:17:33Z")
> [@Helena](#): > > Kimchi jjigae. Especially if the kimchi is properly ripened. I’ve gotten jjigae from the local restaurants (Tacoma area) where the kimchi was obviously newer than it should be for jjigae, and it doesn’t taste quite right, but I’ll eat it anyway. (I’ve tried to ripen it myself in a jar in the fridge, but it didn’t seem to work right.) Yeah, around here if you go to the Korean market, you can usually find old kimchi just for this purpose. Otherwise, let it sit at room temp for a few days. It’ll ripen up eventually. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [October 14, 2016, 9:19pm UTC](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513/20 "2016-10-14T21:19:15Z")
For breakfast. Piled on a plate with a couple of fried or poached eggs on top. [Next page](https://boards.straightdope.com/t/how-do-you-like-your-kimchee/768513.md?page=2)