![[NSW] Paldo Premium Radish Kimchi 400g $1 (Save $10) @ Coles (Chullora)](https://files.ozbargain.com.au/n/06/866206.jpg?h=fc402c34)
Had it today, pretty good for $1. Similar flavours to what you get served at a Japanese restaurant.
[NSW] Paldo Premium Radish Kimchi 400g $1 (Save $10) @ Coles (Chullora)
310
lemonboy308 on 12/09/2024 - 17:32 coles.com.au (1979 clicks)
Last edited 12/09/2024 - 17:43 by 1 other user
Last edited 12/09/2024 - 17:43 by 1 other user
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Expiry day please?
I'm at a risk of getting heavily negged here, but my opinion is fermented stuff like kimchi doesn't expire easily, especially if kept in the fridge. I've had my tub of kimchi in the fridge for over a year and half and it still tastes great, expired over 9months ago. It's a big tub, so I make sure I don't upset what's at the bottom. I think if you're doing this, you should be ok.
YMMV though. And you definitely don't want to die from taking an advice from OzB. So you do youDepends if it's been opened. My partner had the worst night when I said don't eat our expired one.
@Robot16: It doesn't 'expire'. It just keeps fermeting.
At a point it becomes way too sour to eat with rice.
If you are forcing yourself to enjoy it when it's this sour, you're eating it wrong. (Also, if you're eating it on its own, you're eating it wrong, it's a Korean side dish, meaning it's eaten with rice).
Once it becomes too sour to enjoy, that's the best time to you chop it up, and make kimchi fried rice (or kimchi pancakes), and everyone's happy.
But at that rate. The kimchi becomes mushy…. Still edible but not as tasty to eat as a side dish. Better used to make kimchi soup
I completely agree with your opinion and approach. As long as you use clean utensils and avoid and cross contamination fermented foods should be fine for a long time.
I don't know how big of a tub you have, but kimchi would never last that long in my fridge, it's too delicious!
Similar flavours to what you get served at a Japanese restaurant.
Japanese restaurant serving kimchi?
Only in Australia :)
Have found many Japanese food restaurants in my area are run by Koreans. Offer spicier versions of food - which I like.
Yes, it's true that so many Japanese restaurants in Australia are actually owned and run by Koreans. Even just sushi restaurants are also the same. How do I know? I even know their forum ;-)
Eaten plenty of Japanese food in S Korea. A common food there. Sashimi in fishing towns is great.
So not surprising Koreans operate Japanese restaurants here.
They have a shared history (err… colonisation… or just centuries of invasions and cultural exchanges or what not) and a lot of Japanese cuisine has rubbed off into Korean cuisine, and vice versa.
From the top of my head… yakiniku (japanese bbq) and k-bbq… kimbap and sushi variants… miso / doenjang… gim / nori… korean / japanese curry… tonkatsu and dongaseu… etc. Some are similar, others have slightly different but distinct variations.
So yeah, it's 'easy' for Koreans, because a lot of it is like what they have at home.
Most of that region has a shared food history.
Watched morning TV in Japan showing travels to China for food. Japanese can't believe Ramen is originally a Chinese dish. So they are surprised to find the tasty dish in China.
And many Japanese foods are not considered Japanese by many Japanese. All Japanese fried food like Tempura, was originally introduced by the Portugese.
Eating customs are different for these Foreign foods. Traditionally nothing should be added to rice.
So Curry Rice is a Foreign food!Of course, local variations in foods developed over time, with variations in local ingredients & tastes.
@INFIDEL: is anyone denying what you've said?
Also more likely it was introduced by the Japanese than the Portugese.
@ram4ram: And the Japanese learnt the technique introduced by 16th Century Portuguese missionaries & traders…
The History of Tempura@ram4ram: No. Just sharing a few food experiences.
I travel to learn from the food, history & people.Travelling in those countries over years, I made a few mistakes with foods, which caused concerns for locals. Which taught me lots about local customs & food history.
Like adding soy sauce to my rice bowl, in a remote traditional village.
My Japanese companions gasped in horror.
I had learnt to do that from my Asian friends here!Later learnt that traditional custom (from Edo period) - is not to "pollute" the farmers pure rice. It is very disrespectful to the farmer!
And making a meal out of rice & sauce shows the person must be poor. It was shameful.My Japanese rice farmer friend there just laughed🍚
Learnt a lot about Korean food & culture from my former student here - who became the Vice Consul for South Korea in Sydney.
She looked after me on my travels in South Korea. And educated me on the forced occupations & turbulent political history of the country.
@INFIDEL: I recently learnt salmon sashimi/sushi isn't actually Japanese but actually Norwegian
https://marcellus.in/story/salmon-sushi-isnt-a-japanese-inve…
They sometimes DO serve it as an option, as 'kimuchi' - the Japanese pronunciation of kimchi.
Is there a debate about which came first i.e. kimchi or kimuchi?
*Korean restaurant
wow that my brand of Kimchi.
OP what's the expiry for the batch you bought?
Daeba
k
R U OK?
sauerkraut it is.
Is this because of quick expiry or because they're not carrying anymore?? Was going to get kimchi today but decided against it, but if my local Coles has it for this price…
Highly recommended for $1. Similar flavours to what I get at the local fish and chip shop.
Similar flavours to what you get served at a Japanese restaurant.
Blasphemy
다 쉰거아니얔ㅋㅋ
Just make some 김치찌개
All gone~ ㅠ_ㅠ
At a what restaurant?
Paldo is one of my favourite kimchi made in Sydney. Especially if you get a fresh one its super delicious.