# I have a gallon of kimchi.

**URL:** <https://boards.straightdope.com/t/i-have-a-gallon-of-kimchi/743043>\
**Category:** Cafe Society\
**Created:** [January 13, 2016, 5:11pm UTC](https://boards.straightdope.com/t/i-have-a-gallon-of-kimchi/743043 "2016-01-13T17:11:19Z")\
**Posts on this page:** 1\
**Page:** 2

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**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:** [January 14, 2016, 7:56pm UTC](https://boards.straightdope.com/t/i-have-a-gallon-of-kimchi/743043/21 "2016-01-14T19:56:23Z")

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> [@pulykamell](#):
>
> Yeah, I thought about clarifying that to say that you can still make something tasty even without the Korean red pepper paste or soybean paste. It’ll certainly be different, but still good. Damn. Now I want some jjigae of some sort.

Ended up making some improvised kimchi jjigae with miso instead of doenjang and Hungarian hot pepper paste instead of Korean, and it turned out pretty well. Oh, and the kimchi was – and I’m not kidding – about two years old sitting in the back of my fridge. I had just somehow not gotten around to using it or throwing it out. Still tasted fine. I’ll let you know if I get sick or develop superpowers.

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