We love kim chi fried rice 😁

I've had a Kim Chi quesadilla and it wasn't too bad. I can see it working.

That's why I like Wildbrine, which is kind of nouvelle hippy kimchi though it says "Korean style" on the label.. It smells like what it is, but doesn't have that funk No smell of brimstone and hobbit feet. https://www.wildbrine.com/product/kimchi

NiCO, same here. Elery loves the stuff and makes his own, but I've never managed to even taste it because I can't get past the smell. It definitely does NOT make me want to try it, LOL.

Annie

I like kim chi, but can no longer eat spicy food, not even radishes! So many of my favorite dishes involved picante.

I tried Kim chi once and thought it was the food of the devil. I assumed I must have had a really bad variety as so many people love it but perhaps the funk just isn't for me. So many nice things to eat.... Glad I'm not alone LOL. But, Plllog, I'm glad for you. It's great when you find something you really enjoy that's new.

My husband has taken to purchasing a big jar of kimchi at costco. he steps outside to grab a few bites but I can still come to smell that it has been opened. He has so much GI unhappiness due to alpha gal I hope that the kimchi helps but the smell….

I think it was in Crying in H-Mart that I learned some Koreans keep a separate kimchi fridge.

I was a guest for a marvelous homemade Chinese / Korean meal and very much enjoyed the hostess’ kimchi and understood the magic of it as counterpoint.

“…because I can't get past the smell.”

Same for me but I know plenty of people who like it. I can’t really think of any real novel combinations these days. LOL, I can remember a time long ago when mixing things like watermelon and feta would’ve sounded beyond weird.

Heavily buttered popcorn mixed with plain and peanut MM's. A group of friends and I would chomp on this for spooky movies many years ago. Tasted great then, sounds horrid now though.

Years ago I had a several hour layover in Seoul on the way back from Manila and needed some food. The airport didn't have a whole lot of options so I got Kimchi and some type of fish. I took one bite of the Kimchi and tossed it in the trash. At least the fish was edible.

Years later I gave some Daikon radishes from my garden to a Korean co-worker and weeks later she brought in some Kimchi to share at work. I tried a small bite and spit it out. Never again!

So, what y'all are saying about kimchi is how I feel about traditional sauerkraut. I can't get near the smell--I'm particularly put off by sulphur and can't get Brussels sprouts past my nose, and if I hold my nose, it gets to me from the inside and I have to spit it out. My father knew the Korean grannies with the separate kimchi fridges, which were partly about the smell but mostly to keep it going and ready to use daily with many stages of fermentation. American kimchi, like the Wildbrine and another one in the pickle part of the fridges at the stores, don't reek. It's most like Asian giardinaria than the real Korean granny kind. And I do like a red cabbage and ginger "sauerkraot" too.

Trying a single kind of anything doesn't tell the whole story.

Anyone else have any new facorite flavor combos?

We loooove kimchi! And Korean food :-)

At the risk of raising eyebrows, I like candy corn mixed with salted peanuts. Tastes like a Payday bar.😊

Well, that makes sense. Candy corn and candybar nougat both cornsyrup, sugar, honey, fat or wax, though Payday has a milk element and I think no honey or wax; But still close. That was a favorite of my father's.

I don't understand candy corn hate. It actually has flavor, which a lot of sugar candy does not. Though I like it better if it's a bit stale and firm. :) I was just thinkng of making some Annie's cuppa peanut butter cookie recipe pumpkin shaped boxes next moneh and contemplated putting candy corn inside. :) I probably won't just for the fiddly factor, but I could serve them sitting in a dish of candy corn for people to add themselves. :) I like that idea...

So, on the kimchi front, I emptid the jar into the bread dough just now. Mostly the lovely red brine, but with some scraps of vegetables. I added a jalapeño and a pear, and a bunch of spices. Should be good. :)

beets and strawberries doesnt sound like it should work but it does