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China-Japan-Koreas
It's kimchi pickling time in the old DPRK
2007-11-27
Pyongyang, November 26 (KCNA) -- Kimchi pickling is at its height in the DPRK nowadays.
  • All the families are generally making the traditional whole cabbage Kimchi.

  • Depending on local characteristics, there are various kinds of Kimchi such as radish pickled in salt water in Pyongyang, Kimchi wrapped in large cabbage leaves in Kaesong and leaf-mustard Kimchi in the northern mountain areas.

  • In relatively cold regions, they sufficiently preserve the taste of vegetables by making Kimchi slightly salted, but in warm regions, they make it salty and hot lest it should be spoiled and decomposed.

  • How much pickled fish is added to seasonings is varied in regions.

  • Pickled croaker is mainly put into seasonings in the west coastal area and myongtae of cod fish family in the east coastal area. The pickled fish used in North and South Phyongan and North and South Hwanghae provinces is widely varied.
Korean Kimchi is a peculiar national food in nutritive composition and processing method which can not be found in any other countries. It is an important side dish inseparable from the dietary life of the Koreans.
Posted by:Fred

#9  Given a choice between Lutfisk and Kimchi.
Hands down everytime it is Kimchi!

Of course I love Kimchi... hmm.. I think there is a bottle in the fridge.... it would taste better than this licorice I am eating... bye.

Posted by: 3dc   2007-11-27 19:08  

#8  Here on Guam, TMK my former sister-in-law [Korean] and her circle always made and fermented their own, although I don't think 1000% in the ancient Korean tradition or materials. ALL HOME-MADE ANDOR HAND-MADE - DELICIOUSLY SPICY PARIS HILTON-SAYS-ITS-SUPER DUPER-HOT-GOOD FOR THE GOUT AND YOUR FAV ULCER.
Posted by: JosephMendiola   2007-11-27 18:58  

#7  I love kimchi, either the bottled stuff you can get in the stores here in the states, or the home-made stuff I occasionally get as a gift from some Korean friends (that's really the best though the flavors can vary from dull to, uh, interesting...).

The spicier it is, the more heat, the more "fizz" from the fermentation, the better it is.

Posted by: FOTSGreg   2007-11-27 13:27  

#6  Kimchi so strong it can strip the paint off a battleship. Mmmmm...
Posted by: M. Murcek   2007-11-27 13:16  

#5  At one time I petitioned the UN to declare Kimchi vapors a WMD.

They're still working on the Lutfisk resolution.
Posted by: xbalanke   2007-11-27 11:57  

#4  At one time I petitioned the UN to declare Kimchi vapors a WMD.
Posted by: Jack is Back!   2007-11-27 10:01  

#3  Nobody in South Korea ferments their own kimchi anymore...

Huh? Never lived with a Korean have you? They have a holiday celebrating the stuff in which the women folk get together and make the stuff - sort of like our Thanksgiving family meal ritual with everyone chipping in a dish or two. Ask some of the troops who brought mamma home and discovered around October that the honeydo list includes digging a hole in the backyard. heh. heh.
Posted by: Procopius2k   2007-11-27 07:39  

#2  Well hardly anyone in the West bakes their own bread or keeps their next bacon sandwich in the back yard.

Mmm! Bacon sandwich. Excuse me while I have Homer Simpson moment.
Posted by: phil_b   2007-11-27 07:07  

#1  One of the "good" things about the DPRK is that due to total lack of outside influence, they've kept a "purer" Korean culture. Nobody in South Korea ferments their own kimchi anymore...
Posted by: gromky   2007-11-27 01:34  

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