Basically, a cabbage relish used as a side dish. Very vinegary and somewhat hot. I was happy to read on Wikipedia that although kimchi ancient Korean dish, it's earlier forms were usually cabbage and beef stock only. I believe it's fermented. The hot version, the only form I know, could not possibly have contained chiles which are a (fruit, is it? Berry?)until the 15th century when Europeans made contact with the New World.

I did not make this -- just took it out of a jar.

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