I Did It.

[Doc]

Interestingly enough, I have always found kimchi to be a perfect replacement for salsa when combined with chips but with far more potential for other uses. Not only can you make it extremely hot as you have done, but you can vary fermentation times to get the fermentation byproducts to enhance the hotness. In addition, it titilates my tastebuds with more flavor than any salsa I have made or tasted, and best of all I can use kimchi as a base for soups, stir fry and toppings for grilled brats or smoked home made sausage.

If you are a fan of hot salsa, kimchi is something I'd highly recommend so you may diversify your tastes and horizons.
[right][snapback]84908[/snapback][/right]

I like kimchi. I've had it made from all kinds of veggies. Radish, cabbage, mustard greens, etc. Good stuff, but not really all that hot. Salty pickle flavour. Kinda rotten smelling. And occasionally fishy. I like this one dish I had a long time ago, it was kimchi with cabbage and something else, along with pickled black beans made into a rotten smelling soup. As bad as it smelled, like an open septic tank in the hot Southern sun, it was delicious. Had crunchy pieces of tempeh floating in it. According to everybody else that had it, it was hot as hellfire. I thought it was pleasant, with a medium heat, a light sour flavour, with a slightly sweet after taste that made the back of my throat and nose tickle a bit. It had a smokey flavour that clung to your tongue for a while after you ate it.

Now, Cajun Kimchi, that's pretty good stuff. They use a different seasoning. They also use pickled shrimp paste and or pickled snake. And then they kick it up a notch. And they don't call it kimchi, but it's the same stuff. I can't think of the actual name right now off the top of my head. It's often served with boudin blanc, which is the Cajun version if haggis. Has rice instead of oats, all rolled into a stomach of some critter along with some of the organs.

Damn, now I am all hungry.