Posted on 02/06/2022 5:48:35 AM PST by mylife
For those times when you’ve got someplace to be, and you’ve also got a craving for kimchi.
Just about every train station platform in Japan has a vending machine or two on it, stocked with all sorts of tempting options. Some of the most common are canned coffees and teas, often in both hot and cold varieties, but today we’re visiting a vending machine that’s a little different.
OK, so the machine itself is the standard type. The inventory, though, is anything but, because this vending machine is stocked with kimchi!
You can find this unique machine at Keikyu Kawasaki Station, about a 10-minute ride south from Tokyo’s Shinagawa Station. The Kawasaki connection is because this kimchi is made by Otsukemono no Kei, a local company that specializes in the spicy pickled dish.
The writing at the top of the machine promises “Jaw-droppingly delicious kimchi,” which, as linguists, had us kind of concerned. If our jaw drops while we’re eating it, won’t we spill it all over ourselves?
The kimchi comes in a plastic bottle, decorated with a wrapper that looks like the Keikyu line trains. The conductor appears to be a squid (Otsukemono no Kei also sells kimchi-seasoned squid) giving us a jaunty salute, and above him, the train’s destination is displayed as “kimchi” (キムチ).
If you’re looking for the kimchi vending machine, it’s on the platform for lines 4 and 5 at Keikyu Kawasaki Station, and we think we’ll be picking up some from now on whenever we’re passing through that part of town.
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In Japanese, would this be a three syllable word pronounced key-moo-chi?
I just made my first kimchi batch. I’m lucky I have two fridges, so I can keep the kimchi sperate from the main food fridge. How do you keep the kimchi smell limited to the container its in? The best I’ve come up with is a saran wrap and rubber band seal over the top of a glass jar/screw lid.
FReegards
Ki mu chi
Better yet, put it in a hole in the back yard and forget about it. That is how the Koreans make it, anyway.
“Salute to a fellow Brat!
I have always found it funny that there are people who are offended by that term”
Been hearin’ it all my life.
Always been proud to be one.....always will be. 👍
Not to show my ignorance, but I will, what is Kimchi?
I would suggest storing in mason jars. AFTER fermentation.
https://en.wikipedia.org/wiki/Kimchi
Basically spicy fermented cabbage/vegetables. It’s one of those foods that taste way different than it smells, at least to me. And it can smell pretty strong, giving everything around it a touch of the kimchi. The kimchi made with various seafood/pastes smells the strongest to me.
Freegards
Outside the house might be the way to go. It just seems inconvenient, but then so is a stinky fridge.
Freegards
Yeah, I used a gallon pickle jar, have to see if I can find the canning lids with the wire hinges to fit it. Or maybe I would have to find a big canning jar to make it work.
Freegards
I remember Kimchi when I was stationed in Uiejongbu, Korea
I’ll pass thanks.
I love it!
About a quarter million a year, #1 in the world.
I’ll roll the dice.
pickle jars make sense.
Advances in vending machine technology are staggering.
Soon, high maintenance women can order their "caramel Macchiato, venti, skim, extra shot, extra hot, extra whip, and sugar-free" coffee drinks on a vending machine in seconds and they will have no barista to complain to about the drink not being hot enough.
Honey,, was that you or did you just open a jar of kimchi?
My father was stationed in Korea in 1954. He told me that only the Korean officers could afford to buy kimchi—it was too expensive for the enlisted men.
I thought it was a diet staple most responsible for keeping NORKS alive!
In Japan it’s tsukemono, and just as delicious as kimchi.
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