HOME > Chowhound > Greater Boston Area >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

store-bought kim chi

erinire Nov 16, 2006 06:04 PM

any recommendations? I know there was a thread on this before, but I can't seem to find it.

  1. Luther Nov 16, 2006 06:47 PM

    Reliable Market has the freshest and biggest selection. Every container is marked with the date it was put on the shelf.

    1. C. Hamster Nov 16, 2006 08:10 PM

      We just buy those ginormous (refrigerated) glass jars of it from the 88. Not bad, actually.

      1. n
        navi Nov 16, 2006 11:48 PM

        check this for a chowish find:

        you are able to buy a tall tub of home made kim chi from wuchon house in union square. It's about 8-9 dollars and is the size of the tall jars of kim chi found at reliable. The price is comparable, and it's fresh.

        If I remember correctly, the kim chi has a sweeter than normal entrance and finish. The kim chi is also less sour than store bought ones.

        it's good and worth a try. my friends and i liked it so much when served to us as ban chan that we asked if we could buy some.

        1. trufflehound Nov 17, 2006 12:15 AM

          Asinayo Market in Framingham has it, also around 8-9 bucks. They also have some made with turnip that was scrumotious. I believe they changed hands so I'm not sure if they still have the turnip.

          1. a
            another_adam Nov 17, 2006 04:37 AM

            Ooooh, thanks for the wuchon tip!
            I find the house-made kimchi at reliable (in the plastic packs, not the jars) to be rather sweet. Also, the large jars are often quite sour already on purchase, as they are at other places (though the worst in this respect seems to be Lotte) I've actually gotten quite fresh jars (medium size, not large family size) a couple times recently from Village Foodland in Brookline Village, at a reasonable price. I might have just hit it on delivery day, though...

            19 Replies
            1. re: another_adam
              bitsubeats Nov 17, 2006 08:45 PM

              you don't like sour kimchi? I love it because its the best for cooking.

              in the plastic packs do you mean in rectangular containers that are in the panchan (side dishes) section?
              also what kind of kimchi do you buy? cabbage? daikon?

              1. re: bitsubeats
                Prav Nov 17, 2006 09:10 PM

                is it okay to eat sour kimchee that's fizzy? 'cause that's what I like best...

                In the form of kimchee chigae or bokumbap, of course.

                1. re: Prav
                  bitsubeats Nov 17, 2006 09:19 PM

                  yes, the fizzy kind is some of the best kind of kimchi. I eat kimchi until it grows mold on it and well thats only happened a few times in my life time. My mother keeps kimchi for years, I am not even kidding and the stuff tastes great but you have to be hardcore to eat that stuff. Sometimes it tastes like a fine cheese.

                  mmmmm kimchee chigae the easiest home style korean meal to cook ever.

                  1. re: Prav
                    Luther Nov 17, 2006 10:59 PM

                    It's like the difference between a full-sour pickle and a half-sour, right? If the stuff is fresh and good (and purchased at room temperature), one will turn to the other in due time

                    1. re: Prav
                      a l i c e Nov 18, 2006 02:30 AM

                      Prav - I love my kimchee super-ripe. My mom always sets aside a really ripe batch for me..I eat it on its own with some rice. Can't wait to go home for holidays! Whatever your taste is okay! I think if it tastes good to you, doesn't matter what anyone else thinks. Eat on!

                    2. re: bitsubeats
                      a
                      another_adam Nov 18, 2006 02:21 AM

                      I like sour kimchi fine, but I prefer to buy it relatively fresh for daily banchan, and then as the last third or so of it starts to get sour, use that for bokkeum bap while I get a fresh one for the table :)

                      yes, i meant the rectangular fresh(er) ones over in the banchan section, with the gaennip and stuff. the selection seems to vary-- they always have cabbage (mak kimchi), kkagtugi, and chonggak kimchi. i think once i got a good oi sobaegi (cucumber) once, but i don't know if they always have that.

                      i'm personally quite partial to mul kimchi and paek-kimchi (hmmmm... "white kimchi"?), but these are ALWAYS too sour when I have bought them in boston.
                      maybe it's really a matter of knowing when the delivery truck arrives?

                      1. re: another_adam
                        bitsubeats Nov 18, 2006 04:20 PM

                        I love mul kimchi, but its best eaten in summer. is the kimchi in the banchan section house made or is it made by a company?

                        1. re: bitsubeats
                          a
                          another_adam Nov 18, 2006 10:45 PM

                          I'll take mul kimchi any time of the year, if I could find a good one somewhere in the area. (Besides, isn't it traditionally a winter dish? That's what I've been told, though I was never sure why)

                          Anyway, I *think* Reliable's mak kimchi is house made (or, at least, they don't credit any other company on the label, IIRC-- for all I know, they could bring it all in from NY, though) I had really high hopes for it, since a lot of their other banchan is very good (the squid is seriously addictive). But it was just too sweet for my taste. Maybe it's not always that way, but I haven't tried it again since.

                          Now if someone in town would just start making a pear and radish kimchi :)

                          1. re: another_adam
                            Aromatherapy Nov 19, 2006 03:58 AM

                            Doesn't Reliable have some sort of link with Koreana?

                            1. re: Aromatherapy
                              a l i c e Nov 19, 2006 02:24 PM

                              Last I checked, Reliable owners also own Koreana. Personally, I like the smaller places around town, like Mirin and the one way down on Mass Ave, near Hana Sushi and Greek Corner, sign says "Oriental Market," along with its Korean name. Both owned by nice, hard-working people.

                              1. re: a l i c e
                                Aromatherapy Nov 20, 2006 03:27 AM

                                Hey a l i c e, have you tried the prepared stuff from the back fridge at "Oriental Market"? It's been on my list...

                                1. re: Aromatherapy
                                  bitsubeats Nov 20, 2006 02:16 PM

                                  is that the place known as "lotte?" if so I have never
                                  checked it out and would love to try it.

                                  1. re: Aromatherapy
                                    a l i c e Nov 21, 2006 03:37 AM

                                    By some strange coincidence, I bought some "ban chan" from the Market for the first time this past Sat and we just had some to accompany dinner tonight. For lack of a better word, we had some "greens" with thin stems (sorry, I don't know the English word for this), lightly braised and sprinkled with sesame seeds, maybe a scant bit of sugar. Very tender and delicious with some hot rice. We also got the seaweed salad, which we both really liked. Slightly sweet, sesame-ish, which I like. Bright flavors. Based on these this small sample size, I'll be back this week to pick up my T-Day contribution.

                                    1. re: a l i c e
                                      bitsubeats Nov 21, 2006 03:54 AM

                                      greens with thin stems sound delicious! haha, there are tons of korean vegetables out there and I don't even know their english names. Have you tried the raw crab in the chile sauce? I want to try it so much because my mom makes it all the time and I love this dish. I also like the raw crab in soy sauce.

                                      1. re: bitsubeats
                                        a l i c e Nov 21, 2006 03:59 AM

                                        I can't get past the strong smell of the raw crab dishes, so nope, haven't tried either one of these at the Market (pretty funny, considering how smelly Korean food, generally speaking!). I am open to trying it again, though....haven't had it since I was a kid.

                                        1. re: a l i c e
                                          bitsubeats Nov 21, 2006 04:09 AM

                                          its not supposed to be smelly? I just smell the gochu garu, besides crab is supposed to smell and taste sweet when it's raw

                                        2. re: bitsubeats
                                          Prav Nov 21, 2006 03:18 PM

                                          Raw crab in chile sauce? I must try this! Where can I get?

                                          1. re: Prav
                                            bitsubeats Nov 21, 2006 04:34 PM

                                            reliable market in the banchan section. Hopefully it is still there, I have only seen it there once and that was a month or so ago. It's about 7.99 for 2-3 crabs.

                                            1. re: bitsubeats
                                              a
                                              another_adam Nov 21, 2006 09:48 PM

                                              I don't think they always have it (I'm not sure if it's seasonal, or just occasional) Related to the too-sour-kimchi theme, I got them once and was kind of disappointed that the crab was a bit over-marinated and getting a little tough. (It should be still soft and kind of raw) I have the same complaint about their marinated skate (hongoe hoe), which should have nice soft chewy flesh with deliciously crunchy bits of cartilage, but can be too rubbery if marinated too long.

                                              Are there other sources of crab and skate kimchi in the area?

                      Show Hidden Posts