[Mrs. Don-o]

I’ve never tasted it. Isn’t it basically hot spiced sauerkraut?

I’m here to learn.

[kaehurowing]

That, and garlic and fish sauce are part of it also. There are actually all sorts of kimchi (cabbage, cucumber, radish/daikon, etc.), and everyone seems to make it a little differently. There is even a non-spicy kimchi called “mul kimchi” (water kimchi).

[hanamizu]

I’ve never tasted it. Isn’t it basically hot spiced sauerkraut?

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That’s one way to think of it, though the kimchi isn’t shaded like sauerkraut. I’ve never really taken to radish kimchi, I’ve stuck with the cabbage. If you can find an Asian food store buy a smaller jar and give it a try. It’s almost alive! When you open a new bottle it kind of bubbles up. If you like kraut and you like spicy food, I think you’ll like kimchi—although as some say, it tends to be an acquired taste. My wife will eat some, but not devour it like I do. One jar I got called it ‘refreshing’.

[Ransomed]

Kimchi usually keeps the crisp consistency also. It’s not heated and softened like kraut. Think fermented pickle crisp not raw. It’s got some funk smell to it, but it doesn’t match the taste. And yeah, it’s mostly pretty hot. It takes some time to make kimchi, I’m not sure it’s going to be done over a weekend festival if it was made at the festival.

Freegards

[left that other site]

Isn’t it basically hot spiced sauerkraut?

Well, yes. BUT, sometimes the whole is much more than the sum of its parts.

I LOVE good Kimchi! :-)