1. Actually gramma is just shown making seasoning for the kim chee. Though I was surprised to see her stuff whole cabbages into the jar.

    Who knew that the healthy way is to let your food ferment, rather than to deep fry it.

  2. I live in Korea. the stuff is AMAZING once you get over the initial shock… I can’t live without it now. I still miss southern cooking (I’m from Georgia), but having a Korean grandmother-in-law certainly gives me access to the dozens of different kimchis there are!

    1. “the stuff is AMAZING once you get over the initial shock”

      So true!
      The first time I encountered it- decades ago- I thought it was gross. Now I can’t imagine life without it. Great stuff.

  3. Out here in the sticks, the only way to get all those ingredients is to drive a few hours. I’ve never ordered fresh food by mail. But we have a Chinese buffet that serves pretty good kim chee! Yeah, I know, but they serve curry and pizza as well -go figure. I don’t go to buffets anymore, but I bet they would prepare me a take out order.

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