Does anyone here like kombucha? :) :chef:
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I think it would help me if I knew what the ingredients are.
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I really enjoy kimchi but I have to go outside to eat it since the odor offends my wife. I learned to enjoy Korean barbeque when I was introduced to it by business associates. I eventually developed an appetite for it that nothing else can satisfy.
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I've tried to make my own kimchi but it doesn't come out right. Maybe I need some training.
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I was overwhelmed to see all the different kinds of salt in Korean markets. One time I counted 23 different types of salt. "Why would there be so many salt options?" I asked a Korean lady in the aisle, and she replied in Korean so I couldn't understand her answer.
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The finished product (kimchi) is available pretty inexpensively at Korean markets so I can just buy it ready-made. It is kind of a culture shock to see the shelves of it in the store with various glass jar brands leaking reddish ooze and bubbles forming inside the jars. American shoppers don't understand that scene. American grocers don't know what to do about it so they generally don't sell kimchi.
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I got some granulated crab and shrimp to add to kimchi and found it interesting to see how that changes the flavor. Some kimchi seems to be a little weak, and when you add some shrimp powder, stir it up, and let it set a few days in the refrigerator the flavor of the mix improves. I thought that maybe they were trying to save money by leaving out some of the shrimp powder, but that doesn't really save much because the powder isn't very costly.
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Any thoughts on that?
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