I think I may have received half a head of kimchi, and I have eaten 1/4th of that this week - and it is probably twice my normal consumption. (my stomach lining isn't happy, even though my mouth is) So that makes me think that 20 heads per family is right...
I'm noticing sensitivity to the red pepper increasing. While others who swear that Mexican food is hotter than Korean food, I'd say that while SOME Mexican food is hotter, in general Korean food seems to have a greater quantity of spice added. There have been a few items that have been fire inducing - not intolerable while eating, but of the indigestion inducing variety. So I now am being more conservative when I come across a dish that is maroon in color - the dark red/brown, red/black color indicating a very high concentration of red pepper. And less stomach lining later.
I have run across several Koreans who don't really like Kimchi that much and prefer less spicy foods. I love most of it, but wish the salt could be reduced somehow, even though it wouldn't really be a pickle then...
I guess what I'd like to know is why this heavy consumption of fermented pickled vegetables is so unique to Korea. Will have to make it back to the COEX Kimchi museum one day, as they were closed my first attempt.
While I enjoy a lot of the 'spicy' Korean food I've encountered here, much of it does make me break out into a sweat. On top of that, quite a few of the dishes with gochujang in them are also served hot -- and much hotter than what my parents served while I was growing up. Not surprisingly, there have been times when I've waited for something to cool down and made my dinner companions wonder if I ordered something that I have on intention of eating. (ha!)
One of my coworkers dislikes kimchi and recently one of my classes told me that none of them liked it, either. (Well, one girl said that she doesn't like spicy kimchi, but will eat the less-spicy varieties.)
My mom still makes sauer kraut in the wintertime, and my Vietnamese coworkers in the United States would bring 'Vietnamese kimchi' for me when they made it at home -- as a result, I'd say that eating fermented vegetables is certainly more popular in Korea than elsewhere but I'm not sure if I would call it unique. Just a matter of opinion, though! :)
The Kimchi Field Museum in the COEX Mall has a few displays of kimchi, including one of varieties from other cultures.
I'm noticing sensitivity to the red pepper increasing. While others who swear that Mexican food is hotter than Korean food, I'd say that while SOME Mexican food is hotter, in general Korean food seems to have a greater quantity of spice added. There have been a few items that have been fire inducing - not intolerable while eating, but of the indigestion inducing variety. So I now am being more conservative when I come across a dish that is maroon in color - the dark red/brown, red/black color indicating a very high concentration of red pepper. And less stomach lining later.
I have run across several Koreans who don't really like Kimchi that much and prefer less spicy foods. I love most of it, but wish the salt could be reduced somehow, even though it wouldn't really be a pickle then...
I guess what I'd like to know is why this heavy consumption of fermented pickled vegetables is so unique to Korea. Will have to make it back to the COEX Kimchi museum one day, as they were closed my first attempt.
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One of my coworkers dislikes kimchi and recently one of my classes told me that none of them liked it, either. (Well, one girl said that she doesn't like spicy kimchi, but will eat the less-spicy varieties.)
My mom still makes sauer kraut in the wintertime, and my Vietnamese coworkers in the United States would bring 'Vietnamese kimchi' for me when they made it at home -- as a result, I'd say that eating fermented vegetables is certainly more popular in Korea than elsewhere but I'm not sure if I would call it unique. Just a matter of opinion, though! :)
The Kimchi Field Museum in the COEX Mall has a few displays of kimchi, including one of varieties from other cultures.
Reply
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