I was talking to my wife and the topic of kimchee came up. One of her coworkers, a Korean, a real picky eater, has a mother-in-law who ferments her own kimchee at home in a fridge that is only used for the fermentation and nothing else, set at a specific temperature most optimal for kimchee making. Their comment is that kimchee around the Bay Area isn’t very good, ‘roughly’ made and has MSG. His MIL’s kimchee is almost sweet, he said.
I haven’t been to Korea and obviously haven’t tasted the good stuff in the motherland. My general impression of kimchee around here is that they are like the kimchee equivalent of cheap cheese. Just not very nuanced. But, I haven’t eaten at enough Korean places to know if there are good kimchee somewhere in the Bay Area. And I haven’t tried store-bought stuff.
Where have you encountered good kimchee around here?