[jonjlee]

What’s always amazed me about the kimchi making process, and other fermented products, I suppose, is the vast variation in ingredients that can go into the same dish and still produce the same fermentation process across geographic regions without the introduction of any specific yeast or bacteria strains. You can basically wash and salt napa cabbage, put it on the shelf, and a day later it’s bubbling with edible bacteria. That being said, different batches of kimchi from different people have vastly different flavors as well.

There’s a local brand near Seattle called Yummy Kimchi that makes amazing kimchi which we consumed in large quantities. Now that I’m not in the area, it’s been hard to find kimchi that is as good. The product is highly amenable to shipping but because of the variations in taste without a standard way to describe them, I’d be forced to try many batches from different places which is frustrating, time consuming, and wasteful. Anyone have luck discovering a shipped kimchi they love?