Really good hamburgers!

[Habanero Smoker]

I spent 13 months in Korea, and let me tell you; there is Kimchi and there is Kimchi. Over there is spring and winter Kimchi. The spring Kimchi is good. It is made from the spring crop and it generally ready in the fall. The winter Kimchi is buried under ground, left to ferment all winter and dug up in the spring. That is some potent stuff, I could never get use to the winter KIMCHI.

[seemore]

Mr. Walleye, you crack me up!
Smokin soon, what I love about kimchi is the GARLIC, and the hot pepper.  It is loaded with flavor!
Mr. makes a bean soup, and will put some kimchee in it for added kick.
Habs, I don't know if I would have enough nerve to try the winter kimchee........

[Smokin Soon]

And just one more Kimchee confession, I do make some really good slaw for my friends to put on there pulled pork sammys, gotta remember this is California where everyone goes "eew what is that? And why on earth would anyone want to put cole slaw on a sandwitch?
For me, a good spoonfull of Kimchee does the job!