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Korean kimchi?


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The other day my brother unexpectedly bought me a jar of

Kimchi after going to a Korean market.

I've since discovered I love the stuff!

I now have a one gallon jar of it in my fridge and will probably

finish it in no time. Anyway, I'm wondering.... Does anyone else on

this forum eat this?

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I've had since I was a kid in the '80s. It's great stuff. Bit pungent at times. My wife makes a kimchi fried rice. I don't have the recipe but I believe she found it online. 

Before that, my mom would do a homemade pickled daikon radish and carrots which was sweet in nature. Sometimes she would make a spicy one with a hot pepper thrown in for a kick  This is more Chinese which makes senses as that's my background. 


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My wife has started making her own (she also makes Kefir and Kombucha, kitchen sometimes looks like a mad scientists lair!) with ingredients from the local asian supermarket. Hasn't quite got the heat dialled in yet depending on the types of chilli available, sometimes it's been quite mild but on a couple of occasions it's been blow your head off.

I do like the one Wagamama serve which is very mellow but with a nutty sweetness.

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