Kimchi pizza

[Laurence Horn]

At 10:51 AM -0400 6/8/08, Joel S. Berson wrote:
>At 6/8/2008 10:47 AM, Laurence Horn wrote:
>>And faute de mieux you can always start with a standard scallion
>>pancake (or my favorite, the haemul pajeon, a seafood scallion
>>pancake with baby squid and such inside) and pile the kimchee on top
>>instead of (or along with) the usual dipping sauce.
>
>Is kimchi the pickled vegetable or the spice?  The messages in this
>chain seem to differ.  (What I think of is very spicy pickled
>cabbage, but in South Korea I had dishes with the same heat but
>without the cabbage.)
>
Randy will probably give us the correct answer, but in my own usage,
kimchi (which I'm more used to spelling "kim chee") is indeed the
pickled cabbage.  The liquid is kim chee pickling liquid (I actually
made my own kim chee once from a packet but decided it wasn't worth
the time and effort), and when you make it with, say, turnip or
scallions I'm not sure what to call the result, so I'd probably just
call it kim chee-style pickled whatever.

LH

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