Musashi wrote:

> Korean friends talk about kimchi in terms of numbers of days in the pot, and as with any foods, preferences may vary depending on geography.

> Have you ever opened a jar of Korean kimchi and had the jar go PSSSSSS from
> the gas?

> But the kimchi I've had in the US in Korean owned/run restaurants have never
> been so fermented.
>
> M

I love kimchi. Before eating the fully fermented kimchi, I always set
it out to "air" some. The loud smell will lessen somewhat but the
flavor is still full.

I use kimchi with almost everything. It's wonderful added to vegetables
when they're cooking and of course as a condiment with most meats.

The first time I ate it was at a Korean friends house. The bowl of
kimchi was placed near my plate and I thought it was a type of salad
and started eating it strait up. My host and his wife thought that was
very funny and from that day on, when I ate at their house, an
individual bowl of kimchi was provided to me. When my friends wife had
friends over, she would always introduce me as the guy she told them
about who loves kimchi so much! They always seemed to like me more
after that. Ha!