I've been married to a Korean woman for going on 35 years. Kimchi just ages. What you need is a kimchi refrigerator--they really have these and they work wonderfully. Kimchi keeps for much longer before attaining that state from which the phrase "you're in deep kimchi" arose.
Of course, all kimchi eventually will eventually reach a certain pungency, at which point it is made into soup. Very good in the winter. I agree, the radish and turnip kimchis are champs when it comes to aroma. George A ----- Original Message ----- From: "William T Goodall" <[EMAIL PROTECTED]> To: "Brin-L" <brin-l@mccmedia.com> Sent: Wednesday, February 06, 2008 10:55 AM Subject: Irony > So why is that (Korean) Kimchi manages to stink up the whole kitchen > even when it is in a (Korean. Completely airtight!) Lock'n'Lock box in > the fridge? > > "You've opened another one haven't you. It's completely stinking, it's > going in the bin tomorrow if you haven't finished it" - Mrs Wife. > > Actually I think this cut cabbage one stinks less than the horsetail > radish one I tried before :-) > > > Yum, Kimchi Maru > > > -- > William T Goodall > Mail : [EMAIL PROTECTED] > Web : http://www.wtgab.demon.co.uk > Blog : http://radio.weblogs.com/0111221/ > > Due to a typographical error the entire arctic deployment had been > issued Turkish pastries as headwear. > > > _______________________________________________ > http://www.mccmedia.com/mailman/listinfo/brin-l > > > > _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
