I've had Kim Chee once ... about 15 years ago. I am about to explore Korean supermarkets. One poster said that one market had about 50 types of kim chee.
I don't know yet if that was exaggeration, but my goodness. So, what should I look for in terms of varieties of kim chee.
Once I buy it, how do I use it? Do certain types of kim chee go better with certain meats ... is it a white with fish, red with beef type of thing?
I don't want specific recipies, as that belongs on a separate board, but is it used in cooking. I see recipes out on the web for kim chee chicken, Kim chee with tofu, kim chee sandwiches, kim chee dip (with cream cheese), and kim chee pizza (with peperoni), to name a few. Those last two can't be right.
Has anyone bought Kim Chee Cookbook (link below). It seems good. The link below says kim chee "follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolize universal directions, actions, and seasonal changes". Who knew?
For your possible amusement, I found a paraody of the song "who stole the kielbasa?" called "who stole the kim chee?" Here's the link