The Art of Kimchi (2009)

Re:The Art of Kimchi (2009) by s-shellfish on Wednesday June 06, 2018 @07:00PM (#17251853)

Seconding this.. Homemade kimchi vastly outranks anything store bought, even Whole Foods premium products. The same goes for most pickling and brining, as there are more additives in any pickled product to keep it stocked on the shelf. If it isn't sugar added, those additives can add bitterness, which takes away from the crisp tartness you want from a fermented food.

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Re:The Art of Kimchi (2009) by MisterOctober on Wednesday June 06, 2018 @11:31PM (#17253034)

^ Indeed -- the homemade article is in a different league. A guy in our accounting department brings in a jar from his mom once in a while, and it is revelatory. The fermentation lids for mason jars [linked in an earlier comment] are great -- they permit results comparable to earthenware crock method but far easier to manage -- and work even for the neophyte. For even the casual kimchi or pickle consumer, in my experience, it's worthwhile to give it a shot oneself.

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Re:The Art of Kimchi (2009) by stcredzero on Wednesday June 06, 2018 @08:55PM (#17252418)

H-Mart in Houston had something like a Kimchi bar. What about H-Mart in the Bay Area?

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