Thursday, April 2, 2009


Kimchi creator Lauren says, "Kimichi is super easy to make -- chop up any veggies (carrots, peppers, leeks, garlic, chilies etc), stuff them in a mason jar, cover with very hot brine and let sit on the counter for 2-6 days. So fizzy and light!"

Thanks, Lauren! Did you know that Health magazine listed kimchi as one of the top five World's Healthiest Foods?


Ellie @ Kitchen Wench said...

Nooo, this is *not* kimchi, it's an offense to any Korean person to label that as kimchi.

THAT is kimchi.

To the person who created that and submitted it as kimchi, I suggest they do a simple google search and look into the history and cultural significance of this dish.

Jennifershmoo said...

Oh dear! I don't know zip about kimchi, but I agree they don't look the same. Are there different types of kimchi maybe? Perhaps Lauren can comment or send a link to the recipe?

On another note...omg you have a special kimchi refrigerator?!?! How cool is that?? I've never tried kimchi, but right now I have major kitchen gadget envy.

Kyon said...

Phew, I thought I'd be the only one saying that picture isn't of kimchi. I need to send in a picture of my Aunt's kimchi. And there are different types of kimchi but, it doesn't look like that picture.

Erica said...

yeah, I agree this is not kimchee. I'm not Korean, just a white girl who loves kimchee :)

Ellie @ Kitchen Wench said...

Hi Jennifer,

There are many different kinds of kimchi, but none are made in the way that Lauren describes...and you cannot use any vegetable for kimchi, as the flavour needs to be absorbed whilst still retaining texture - the idea of trying to use carrot for kimchi would have my grandmother turning in her grave!