I have become hopelessly addicted to “Sunjay’s Medium Spicy Kimchee”
Shu brought 2 jars home a few weeks ago… I’ve now consumed 8 jars of the delectable korean condiment; sepcifically “Sunjay’s” brand. I’ve been putting it in everything, cooking with it, adding it to sandwitches (tuna salad or sardine & kimchee sandwitches is a stinky delight) thinking about it when I’m too far away.
For the unfarmilliar, kimchee is essentially a very spicy sauerkraut, only not chopped so finely, now people not in the know are thinking “what’s the big deal?” But I have both north and south Korea having my back on this one, as it’s as omnipresent there as ketchup is here.
What is the appeal? I love the salty/sour/crunchy element it brings to dishes & just a little bit cooked into a stir fry can provide that “X” factor that can make a good dish great. It’s a classic example of how a dish evolved from survival to savory delight.
If you haven’t tried it, do. But be forewarned, they don’t have 12 step program for kimchee addiction.