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Home Cooking

Kimchi and Kimuchi

PattiHarada | Oct 23, 201810:08 PM     13

Apparently, this discussion produces righteous indignation in people. So, let's discuss this in the same way we might talk about having a fruit salad at a friend's house and then making it at home without the pineapple and with green grapes. In other words, people like food, and when we find something we like, we usually try to replicate it to our own tastes.

My introduction to Kimchi was "Mother-in-Law's Kimchi" sold at Sprouts. I bought the mild; my tongue and tummy have decided spicy is over. I fell in love with Kimchi and eat it with everything.

Sprouts stopped carrying that brand of Kimchi, replacing it with a vegan brand by a company called WildBrine. They make several fermented vegetables, but I'm here to talk about their two Kimchi offerings: Japanese Kimchi (Kimuchi) and Korean Kimchi.

The ingredient list for the vegan Japanese Kimchi (relatively mild) are: Napa cabbage, Daikon Radish, Carrots, Water, Horseradish Root, Tamari Soy Sauce (Water, Soybeans, Salt) Red Miso (Water, Soybean, Rice Salt, Ethyl Alcohol), Sea Salt, Ginger, Garlic, Orange Peel, Chili Pepper.

The ingredient list for the vegan Korean Kimchi (spicy) are: Napa Cabbage, Sea Vegetable, Chili Peper, Green Onions, Water, Sea Salt, Sesame Seeds, Garlic, Ginger.

Okay, I'm not a connoisseur, but I really like both of these. My tongue hates the spicy Korean version.

So, the internet is filled with copycat recipes of everything, and WildBrine is fairly new. If you have a copycat for WildBrine Japanese Kimuchi, puhlease post it. In the meantime, I'll see if I can figure out appropriate quantities of each ingredient and I'll let you know.

And then? As we began, You can change the ingredients and quantities to suit yourself, just like we always do!

Bye for now!

Patti

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