Kimchi is Korean fermented cabbage and my husband says it stinks to high heaven and it smells absolutely toxic.
Some kimchi is quite good: like sauerkraut, but instead of salt and vinegar, horseradish and tomato-y sauce.
I like it in small doses.
Speaking from experience, kimchi is toxic.
---Kimchi is Korean fermented cabbage and my husband says it stinks to high heaven and it smells absolutely toxic.---
In Korea, in the fall, the sidewalks are covered with drying red peppers used in making winter kimchi. They mix it up with cabbage and garlic and what not and put it in huge jars up on the roof to ferment. You eat the stuff all winter. By the time you hit the bottom of the jar in May the smell can knock you down. It's served cold, but good winter kimchi is hot enough to warm your stomach. People can smell you coming a long way off. There's nothing quite like the smell of kimchi. If a cat fell into the jar and died you wouldn't know it until you found the bones.
I like kimchi. :^)
Yes, but if you can get past the smell, it is delicious (and hot)!!!
But how does it TASTE?;)