Taste-Off: The best — and worst — storebought kimchi
Article written by Jolene Thym | Bay Area News Group
"Kimchi is typically made with Napa cabbage wilted with salt, then drained and slathered with a paste of Korean red pepper flakes, garlic, shrimp or anchovy, and ginger. The rolled cabbage is then allowed to ferment at cool room temperature for at least a week — and often much longer. The unique and often secret ingredients in that paste are the key to the final flavor, which is also influenced, of course, by aging times and temperatures.
The kimchi you find in the refrigerator section at your local supermarket varies wildly in appearance, texture and taste. Some are garlic-heavy. Others are watery, sweet, vinegary or so sour they’ll make you pucker. The best kimchis are made with a tasty, pepper-forward paste that permeates the cabbage, transforming it into a complex bite that’s not overpowered in the fermentation process. The worst of the bunch are harsh, acidic bites swimming in a brine so salty or sour the tastebuds recoil.
Im Soon Ja Homemade Kimchi
This locally made, authentic kimchi offers deep layers of spicy pepper, garlic and ginger flavors and a bold umami kick, thanks to generous fish sauce and anchovy. It’s spicy yet smooth, with a delicate crunch. 7.5 calories, 185 mg sodium.... (4 stars)"