Foods You are Embarrassed to Like

[sad_winslow]

Originally Posted by Urbane Guerrilla

Kimchi varies quite a bit, too. From lightly spiced cucumber slices all the way to ancient fermented garlic-and-peppered Oriental cabbage. It's just veggies protected from the mold. Korean winter weather does a lot of the rest. And the peasantry stays nourished until spring.

I'm hardcore enough to eat and thrive on about any variety of kimchi. Like anything else, it is best in its proper context. Don't put it on French toast, say, or vanilla ice cream. But with some nice bulgogi on the grill, or in a huge bowl of bibimbap, and Korean or Japanese beer, you've got some eatin' there, particularly on a cold blustery night, as I said earlier.

I love love love pickled cabbage kimchee, but also almost anything else pickled in general, asian or not. From sauerkraut to beets to cucumbers to daikon to eggs, pickled stuff just does it for me, go figure.

I do draw the line at pig's feet and pickled pork rinds, though. *shudder*