[Pollard]

I'm still determined to make some proper kimchi. I used to think that kimchi from the Asian food store was good, but then I experienced real kimchi made by a co-worker's Korean wife. There is a night and day difference between the two.

You're killing me. I discovered it at the local rural grocery store after hearing a co-worker mention it. I imagine the Asian store stuff is better but a night and day difference for homemade?

Three degrees of separation - I haven't even eaten Kimchi then. Store bought stuff doesn't even have radish as an ingredient, let alone Korean/Daikon radish. It's flavored sauerkraut really.

Oh well, I hope I like Kimchi when I finally get to taste it. LOL

[Paul R.]

I think it’s just the many variations, some quite distinct. I’ve eaten Kimchi I really liked, and Kimchi I didn’t like, and then there’s a separate category for the stuff too hot for me...

...All made by Koreans with fresh ingredients.