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Quick Kimchi


Source: © EatingWell Magazine
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Cynthia, MI Reviewed: 05/19/2013
Sound Delicious
What difference does it make whether it is authentic or not it is just a recipe... Something different to do with Napa Cabbage. What is the big deal... you people are too hung up on stupid trivial stuff... get a life
12 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: SANDY, CA Reviewed: 06/16/2008
This does say quick not slow. However, I was always under the understanding that kimchi is a Korean coleslaw. Cabbage and such are put in a pot and left to ferment. It's kinda like taking a cucumber and turning it into a pickle by fermentation. Just because it's cooked instead of leaving it to ferment for hrs, days, or weeks, doesn't make it any less coleslaw.
25 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Hae Jung, CA Reviewed: 06/02/2008
I have not made this dish, but I am reviewing it because it offends my integrity. In no case are any vegetables cooked in order to make a Korean kimchi. Kimchi is a pickle that uses salt and fermentation to 'cook' the vegetables. Please, Cooking.com, do not give out fake ethnic recipes in order to be hip.
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 Reviews:  3   Viewing: 1 - 3  
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