By: JIM WELLER to DANIEL on Wed Nov 13 2019 10:43 pm
Thanks for the interesting story.
I tried kimchi in korea. Hated it. Tried it in the US, hate it. Tried it with

korean friend who swears by it. Hated it,

With me, until recently it was the opposite. I always
liked kimchi of all varieties, all flavors, all degrees
of hotness; and I couldn't stand sauerkraut, until I
encoutered the inspired combination of Schaufele and
Blaukraut, where the pork lends its enticingness to the
cabbage, which is red and usually mixed with apples.
Sadly, it's not really blue, rather a purply ick, unless
you put baking soda in it, which like the pH papers,
turns it sort of blue. After that, I have gradually let
myself be exposed to other krauty treatments, from the
famed but dubious Reuben to the less well known but less
dubious bigos. I always wanted to taste that latter dish
in Wisconsin, the authentic Oshkosh bigos.

It's fair to say I hate kimchi.

No doubt. I will resist being like those who say, oh,
you've not tried mine (or my mother's, or Spago's, or
whatever), and it'll change your mind forever. Note to
the wise: it won't.

And you're one of, well, everyone, I speak to about kraut who suggests kimchi instead. sorry i'm a kraut guy.

Are you a Kraut? I'm not Korean, rather of Chinese origin.

the kichi in korea was the worst experience for me.

Was the taste just wretched to you, or did it do you
damage in some way?

Chinese pickled abbage
Categories: Appetizer. Chinese, pickle, salad
Servings: 8

h - Pickling mix

1 1/2 c rice vinegar
1/2 c water
3/4 c sugar
1 ts salt
4 red chiles (more if desired)(opt)
h - Prep
1 lb cabbage
1 lg carrot, peeled
2 Tb salt
h - Flavorings
3 cloves garlic, smashed
1 ts Sichuan peppercorns (opt)

Combine the vinegar, water, sugar, 1 ts salt, and
chiles in a saucepan. Bring a simmer. Simmer, stirring
occasionally, for 5 min, until the sugar is dissolved.
Adkust spicing to taste. You can simmer it for a bit
longer if you want the liquid to taste spicier. Once
done, set aside and allow to cool.

Cut out and discard the cabbage core. Tear the leaves
into bite-size pieces. Cut the carrot into 1/4" thick
half-moon shape.

Combine the cabbage, carrots, and 2 Tb salt in a big
bowl. Toss it with your hands so the veggies are
coated with salt. Let sit at room temperature 30 min
and no more than 1 hr.

Drain and discard the salted water released by the
veggies. Rinse the veggies with tap water twice.
Drain thoroughly, and squeeze out excess water.
Transfer them into a large container. Stir in the
crushed garlic and Sichuan peppercorns (opt).

Add the cooled pickling liquid. Press the veggies so
they are submerged in the liquid. Seal the container
and allow to pickle for 3 days in the fridge.

The pickles will start to taste good after 1 day, but
the sourness will come through at day 3. Make sure to
use clean chopsticks (or flatware) to pick out the
pickles every time you serve them. They will stay
good in the fridge for 2 to 3 weeks.

after Maggie Zhu, omnivorescookbook.com
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