I’m officially obsessed with this Korean staple.  For the past few months I’ve tried several different varieties but my favorite is available from the Asian/Korean Farmer’s Market way up High Point Rd.   I like to eat it in broth, with eggs, as a side dish for kimchi dumplings, and all by itself with a tall glass of water.  I’m assuming it smells pungent, I mean it IS fermented cabbage, but since I’ll never smell it  I’ll never know, and I can’t stop, won’t stop eating it.  In fact, my current goal is to increase my kimchi consumption.  I  hope that someday soon I will graduate from the shoe-box sized plastic containers to the large glass pickle jar quantity.  Here is a FANTASTIC article on kimchi and it explains why my new addiction will feed me for centuries and how I will out-live all of my enemies!!!  🙂