https://www.instagram.com/allthings_cultured/reel/C_z5XKUy6k3/
This lady sells fermented foods at the local farmers market and always has some kind of her version of “kimchi” which is basically sauerkraut with Asian vegetables.
Is this “tamari carrot kimchi” recipe actually kimchi? Or cultural appropriation?
byu/PuzzleheadedPear1390 inkorea
Posted by PuzzleheadedPear1390
4 Comments
They make a carrot kimchi in Central Asia (morkovcha) I heard was adapted by North Korean immigrants during the Soviet days due to different available ingredients.
Is it so bad to have new dishes? I had a Korean corn dog I don’t think they were eating in 300 AD.
Well, I am Korean, but I never thought Koreans had to be the ones that come up with kimchi recipes.
Why I think she called it kimchi is because she might be guessing(wrongly)that any fermented veggie in Korean is kimchi.
Well, the most important thing is does it taste good?
There is a sizeable central asian Korean population that had to make do with what they had in the USSR.
This is more akin to 장아찌 (jangajji). There is an ancient style of kimchi that is a slightly similar in that it’s made with soy sauce + sugar (장김치) but not really made commonly anymore and it would have a completely different flavour.