Lest I should take the WFD thread too far off topic, and inspired by an exchange with onceadaylily, I thought I'd post the question here.
Me? I like it at various stages of fermentation for various reasons. I love taking a few bites of freshly made kimchi just by itself, but not as an accompaniment for other food.
After the first few hours, I don't care for it as much until a little bit of the tang of fermentation starts to kick in. Depending on the weather, this could be 1 or 2 days in the summer, and up to a week or more in winter.
When it just begins to sour, I like it as a side to meat - boiled or steamed pork belly especially. That is one of my comfort foods for sure.
And then when it's all gone to fermentation hell, it's perfect for kimchi jjigae and bokkeum bahp (fried rice).
Lots of others seem to be in the either/or camp: fermented or not.
How do you like your kimchi?
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