funny thing is koreans have the fewest skin pores for a given skin area (or is that a 10-year old crap long debunked?)
I once grilled me a wild boar steak and ate it with loads of kimchi. Excellent!
Do you have a citation that indicates it is true?
Based on restaurant experiences, I’d say the quality of kimchi is highly variable and there seem to be a lot of recipes. Some taste too much like raw onions.
We made kimchi last week using this recipe (except we left out the radish as we didn’t have any.) It is delicious. And very spicy. And my mother told me I smelled like garlic when I saw her the day after eating a bunch of it.
Oddly enough, I have found that there is kind of a “standard” kim chi taste, though. I think most kim chi has only really been aged about a week or so by the time it is eaten, at least the common stuff I’ve seen. My wife and I only leave our kim chi out on the counter for about 3 days or so and we get a pretty standard taste.
We ought to get together and have a DopeFest Banquet of really-strong-flavored-foods-you-might-eat-on-a-dare-but-you-know-you’d-regret-it-the-next-day. Kimchi, haggis, lutefisk, durrian fruit, steak-and-kidney pie, limburger cheese, Corsican maggot cheese . . . Got any more?
Based on a (admittedly) small sample set, this is not true for my family.
I doubt it’s true in general. I might believe the visibility of pores may vary with race, but I’d still want to see evidence for it.
Also, Kimchi quality is highly variable. It’s almost the case that each individual family has a slightly different way of preparing it. I often dislike (sometimes strongly) what is ostensibly the same kimchi prepared at a different household.
And even that doesn’t get into the fact that there are several different types of Kimchi, from cabbage kimchis (several types) to green onion kimchis to radish kimchis and others. I’ve even read there’s jalapeno kimchi out there. For reasons that are fairly self-evident, most people prefer their own family kimchi. Store-bought is often acceptable, but it’s not usually as good as your mother’s or grandmother’s.
Has anyone here tried Kim chi that is months old? I mean, like 2+ months?
Holy cow!
You’re serious!
Very cool!
Yep-ate kimchi that was in my fridge for 6 months at least. It was still very good, not as spicy as I’d like but good.
You are off to an inauspicious start…
And a very quick end, I guess.