5 ms·

Just boil some water, add some vinegar and some spices, and pour over the cabbage. That's it. Will it taste the same as kimchi? About 90%.

CapstanRoller 3y ago
Pickling is fundamentally different from fermentation. Their only commonalities are being methods of preserving food and having a broadly sour taste. Kimchi is much more complex than simple brined cabbage![0] "Pickled cabbage with added spices" and "kimchi" are different foods with different flavor profiles, just like Ruby and Python have vaguely similar styles yet entirely different vibes. [0] https://mykoreankitchen.com/kimchi-recipe/#recipe https://mykoreankitchen.com/kimchi-recipe/#recipe
- thombat 3y ago
  Next up: we tell a Scotsman that putting a slug of vodka into a malt extract drink gets you 90% of the way to whiskey.
  - dekhn 3y ago
    that's a well known drink called the "No True Scotsman"
morelisp 3y ago
This is what every corner sushi shop in Germany does for their "Kimchi" and it's pretty awful.
- mauvehaus 3y ago
  I believe you, but can we back up to the bit about sushi joints serving kimchi and expand a bit on that?
  - morelisp 3y ago
    I don't think I can do justice to the whole history of why there are so many Vietnamese-run sushi restaurants serving this style of "kimchi" in this country, sorry. I can barely even explain the crispy asparagus and raw bell pepper maki.
  - devonkim 3y ago
    IME most sushi places in the US in particular are operated by Koreans, not Japanese.
    - morelisp 3y ago
      When that's the case the kimchi is fine, though. Here in Germany it's usually mediocre sushi and intolerable kimchi; instead if you go to a cheap sushi place you should often be ordering the pho or the bún.
    - clairity 3y ago
      "most ... in the US" is probably going overboard, but that's not too far from the truth in LA, where, for instance, many of the restaurants in little tokyo are korean-owned, despite the namesake. there can be good korean sushi, but it mostly tends toward the cheaper end, which means it's often not as good as a japanese sushi bar, where the best sushi is exquisitely delicious (and quite expensive). it seems like japanese sushi chefs aren't interested in the lower end of the market, so cede it to others willingly, and touristy areas like little tokyo have plenty of unsuspecting customers to keep those businesses afloat. LA has the best korean food in the US, particularly because it has the best banchan (like kimchi!). even so, i generally wouldn't go to a korean sushi restaurant for good sushi in LA.
  - amanaplanacanal 3y ago
    Where I am in the west coast US, most Korean restaurants that I have been in serve sushi. Seems to be quite a bit of crossover between Japanese and Korean cuisine.
ihateyouall123 3y ago
You seem like the type of person who just eats food for energy and survival.
IanCal 3y ago
Almost not at all.

CapstanRoller 3y ago

Pickling is fundamentally different from fermentation. Their only commonalities are being methods of preserving food and having a broadly sour taste. Kimchi is much more complex than simple brined cabbage![0] "Pickled cabbage with added spices" and "kimchi" are different foods with different flavor profiles, just like Ruby and Python have vaguely similar styles yet entirely different vibes. [0] https://mykoreankitchen.com/kimchi-recipe/#recipe https://mykoreankitchen.com/kimchi-recipe/#recipe

thombat 3y ago
Next up: we tell a Scotsman that putting a slug of vodka into a malt extract drink gets you 90% of the way to whiskey.
- dekhn 3y ago
  that's a well known drink called the "No True Scotsman"

morelisp 3y ago

This is what every corner sushi shop in Germany does for their "Kimchi" and it's pretty awful.

mauvehaus 3y ago
I believe you, but can we back up to the bit about sushi joints serving kimchi and expand a bit on that?
- morelisp 3y ago
  I don't think I can do justice to the whole history of why there are so many Vietnamese-run sushi restaurants serving this style of "kimchi" in this country, sorry. I can barely even explain the crispy asparagus and raw bell pepper maki.
- devonkim 3y ago
  IME most sushi places in the US in particular are operated by Koreans, not Japanese.
  - morelisp 3y ago
    When that's the case the kimchi is fine, though. Here in Germany it's usually mediocre sushi and intolerable kimchi; instead if you go to a cheap sushi place you should often be ordering the pho or the bún.
  - clairity 3y ago
    "most ... in the US" is probably going overboard, but that's not too far from the truth in LA, where, for instance, many of the restaurants in little tokyo are korean-owned, despite the namesake. there can be good korean sushi, but it mostly tends toward the cheaper end, which means it's often not as good as a japanese sushi bar, where the best sushi is exquisitely delicious (and quite expensive). it seems like japanese sushi chefs aren't interested in the lower end of the market, so cede it to others willingly, and touristy areas like little tokyo have plenty of unsuspecting customers to keep those businesses afloat. LA has the best korean food in the US, particularly because it has the best banchan (like kimchi!). even so, i generally wouldn't go to a korean sushi restaurant for good sushi in LA.
- amanaplanacanal 3y ago
  Where I am in the west coast US, most Korean restaurants that I have been in serve sushi. Seems to be quite a bit of crossover between Japanese and Korean cuisine.

ihateyouall123 3y ago

You seem like the type of person who just eats food for energy and survival.

IanCal 3y ago

Almost not at all.