Monday, August 5, 2013

A Brief Discourse on the Uptick in Popularity of the Korean Dish Kim Chi

It is widely discussed is kim chi because it is something of an acquired taste.  I know people who won't stay in the same room with it; others who like it. 

I bought a jar at the supermarket to go along with tonight's pulled pork.  Joe Kim's Kim Chee to be exact - the label says salted Chinese cabbage, water, ginger, garlic, chili peppers, paprika and MSG (which I haven't even heard of since 1973.)  Perhaps it's also an acquired taste because it's expensive.  $7-something for a 12-oz. jar is expensive to me. 

To start you into kim chi gently, let's add some alcohol!

Puree two cups packed kim chi
Add 46 oz. tomato juice
1/4 cup sriracha (hot sauce)
2 T Worcestershire sauce
2 T sherry vinegar

Fine strain this into a bowl and throw away the solids.
Chill thoroughly and then add 2 cups vodka to the juice and serve.
Makes 8 drinks - thought I'd better add that bit of information because two cups of vodka would put me on the floor.

To make your own kim chi, check for a recipe

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