3 ms·
I grew up on the stuff and was never a fan of the "new," barely fermented bleach-white kimchi. It has to be at least a couple of weeks aged, until it's more sou
by starpilot 8y ago
I grew up on the stuff and was never a fan of the "new," barely fermented bleach-white kimchi. It has to be at least a couple of weeks aged, until it's more sour than salty, with an effervescent bite from the fermentation. Though I know even some other Koreans prefer the "fresh" kind over the old.
- stcredzero 8y agoMy family back to my grandparents prefer the "fresh" kind. I had an encounter with very-very fermented very-very spicy stuff many years back. It even had some squid in it. I didn't care for it, but my friend of Japanese extraction raved about it.