[trisham]

(The turn this thread has taken is sort of breaking my heart: over last weekend, my husband and I discovered that our favorite Korean-run Asian grocery had gone out of business since our last visit. So, I have to find another kimchi seller.

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What a shame! I'm sorry to hear that.

[Jamestown1630]

Well, maybe it’s just time for me to make my own!

I did it once, years ago, and it turned out pretty good. But I don’t have much experience with fermented stuff.

My Korean girlfriend also taught me how to make what she called in English ‘fresh kimchi’. It was just regular cabbage, with all the other kimchi ingredients; very fresh-tasting and refreshing, but not all of the depth of flavor and health benefits of the fermented stuff.

Another Korean friend told me once that in Korea, the equivalent of the iconic Currier and Ives winter paintings that we so often see on Christmas cards, is a picture of the urns of kinchi sitting in the snow, in the backyard of a traditional Korean home. That image has always stuck with me.