No kidding. During my last Air Force assignment, we had to vist a location in Korea annually. I made one trip and used my rank to tell one of the junior members in the office that future trips to Korea were his.
Real Kimchi is really good. Not really a dish but a side item and many Korean's use it as a condiment.
Geez, you probably like Nuoc Mam sauce, too. One is cabbage allowed to decompose for months, the other is fish allowed to decompose for months. Asians eat some revolting food.
Not a fan of Nuoc Mam but fermenting doesn't immediately turn me off. Miso, black garlic, Ketchup, cheese, poi…Could go on and on.
They eat that rotten stink ass cabbage so much that the smell comes out of their pores. Shit is nasty. No two ways about it.
The idea freaks the unknowing out but it is very popular around not only asia but the world for a reason.
Hanging a side of beef in a cooler for a month is far different than setting fermented cabbage in a crock in the shed for 4 months. It's definitely not like sauerkraut.
