Kimchee, food for life

During my time in Korea, there was plenty of opportunity to eat kimchee, the national dish served at nearly every meal. In case you are not initiated, the most common form of kimchee is fermented cabbage soaked in a very spicy, red sauce. It is made by sealing the cabbage underground for about 3 months. (There are other varieties of kimchee, such as "water kimchee," which may be made of other things like daikon and may or may be quite so spicy).

Anyway, the Koreans take great pride in kimchee, and love to expound its health virtues. In this respect, it is sort of the equivalent of having a glass of orange juice in the morning for Americans. When the SARS epidemics were in full swing, Korea was fortunate enough not to be affected, and Koreans claimed it was due to their consumption of kimchee.

Along the same lines, I asked my Korean guide if it was safe to eat raw eggs in Korea. (I was reminded because I had recently had this as a special treat in Japan). He said, "Of course!" But the reason had nothing to do with strict animal health guidelines, as I had been told in Japan. It was because eating kimchee would prevent any problems with salmonella or other bacteria!

At one restaurant, we were served a small bowl of something doused in the usual fire-red Korean sauce. My guide said it was "special seafood," so I tried a piece. It resembled kimchee with an underlying fish-and-salt taste. He explained that it was cuttlefish that had been salted and buried for 3 months with the spices. In other words, kimchee cuttlefish.

To be honest, I get tired of kimchee pretty fast because the fermented flavor just tastes wrong to my palate. Although I do like the water kimchee, which has less of that fermented flavor, and does not rely on the hot red sauce (it is pickled daikon in a mild, clear brine). I suppose I would get used to kimchee if I had longterm exposure through living in Korea, however.

For now, I'll just be content with my Kim, and her chi.