I Love…
Kim-chee!
I haven’t done an “I Love Mondays” in a while, but I’m inspired because I’ve been doing fun things in the kitchen using kim-chee as an ingredient. Normally I just scoff it down with rice or noodles, but just think of the spicy salads. And it’s a great probiotic, too. Those clever Koreans!
Oh lordie, I love kimchee! That salad looks so delicious!
I’ve heard about kim-chee, but never tried it. Sounded a bit scary, actually. This looks very good, though. Perhaps I should give it a go
Oh yes, Michelle, I’m sure you would have got addicted in Korea. I can just imagine all those varieties!
Sophie, it’s spicy (some more than others)but not really any different tasting than any other chili-laden thing. What I mean is, even though it is basically fermented cabbage, it doesn’t tast rotten or anything bad like that. Using it as an ingredient is a good way to try it out. Let me know if you do. I bet you will become addicted too:)
Hmm, fermented sounds so much better than ‘rotten’ don’t you think?
Uhhhhh, yeah.
I’m taking a mental note not to write ‘rotten’ on my blogs when referring to food from now on:)
I love kim-chee too! I wrote a post dedicated to kim-chee http://bohemiantraveler.com/2011/03/crazy-about-kimchi/ Enjoy!
Yes, hip, hip, hooray for ferments! It’s a lovely post. I love how you mention that food was a major factor in choosing where to take on a teaching contract. I just though that was normal:) Thanks for stopping by!