Kimchee Tasting

According to Kadeem Oh (kimchee sensei extraordinaire) we were to leave our kimchee sitting out for a day and then refrigerate.  So we did just that then had a tasting.  We came home from the kimchee class with a free sample of regular cabbage kimchee and we wanted to compare our kimchee to a professionally prepared sample so we also purchased some Mama Oh! bok choy kimchee.

Our big jar of napa cabbage kimchee dwarfed the two little jars but it was fun to set them all out on the table together.
The red cabbage kimchee was pretty good.  It was like a cross between kimchee and sauerkraut.  I liked it more than Todd because I really like plain old sauerkraut more than Todd to begin with.  As a matter of fact I like most sour or pickled things.
The bok choy kimchee was the best.  The green leaves add a really good flavor to the rich spice of the pepper sauce and the little bundles made perfect mouth sized bites.
Our kimchee was pretty good but not quite fermented enough so it came back out of the fridge for a little more time.