Ocinet Kimchi | 오씨네김치 – Best Store-Bought Kimchee

kimchi jar
One of these days, I’m going to make my own kimchee, but until then, it’s all Ocinet Kimchi. [오씨네김치, which actually sounds nothing like “ocinet,” rather “oh shee neh”]

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  • Kevin H

    Looks too mild.

  • http://www.thedeliciouslife.com Sarah J. Gim

    Kevin H: This particular jar was pretty mild because it was made yesterday. Light pickling, no fermentation, expressly because it was so fresh. Basically tasted like salty, spicy cabbage, which, oddly enough, I prefer over super “ripe” kimchee. I love all kimchee, naturally, but my favorite is fresher and more “raw.” Everything else tastes like bottled kimchee jji-gae/chigae to me.

    • Daniel L

      Do Sun Ni in GG is the best store bought I’ve had. Kimchi without some fermentation is wrong. There’s none of that bubbly champagney tingliness that is sooo good.

      • Kevin H

        +1

  • http://www.MyLastBite.com MyLastBite

    I’ve only had one type of cabbage kimchi… spicy and fermented. Last month’s Saveur magazine (print) had the most fascinating articles (and gorgeous photos) of various kimchi… most I’d never heard of.

    Adding links to the online pages here. Hope you don’t mind!

    A World of Kimchi
    http://www.saveur.com/article/Kitchen/A-World-of-Kimchi

    Water Kimchi
    http://www.saveur.com/article/Recipes/Water-Kimchi

    Stuffed Cucumber Kimchi
    http://www.saveur.com/article/Recipes/Stuffed-Cucumber-Kimchi

    Kimchi Pancakes
    http://www.saveur.com/article/Recipes/Kimchi-Pancakes

    Guess I’m a bit obsessed!

  • http://www.thedeliciouslife.com Sarah J. Gim

    Daniel L: “Champagne-y.” LOL. I know. My whole family likes super “cooked”/sour kimchee, the kind that is making my mouth water just thinking about how it makes me pucker. It’s odd because I love sour in general, and in all foods, always love strong flavors, tastes, and textures. It’s just kimchee. I may also just prefer fresh as a psychological thing ~ No joke, I can eat an entire cereal bowl full of kimchee, with nothing else. Having it more “fresh” makes it taste more like a salad…? I guess?

  • http://www.thedeliciouslife.com Sarah J. Gim

    MyLastBite: I love that you linked to the Saveur articles! How gorgeous are those pictures of different types of kimchee! Honestly, I have NEVER thought of kimchee as a particularly photogenic food, or all of Korean food for that matter, but Saveur’s photos are gorgeous.

    We will go eat Korean food together and taste all sort of kimchee :D

  • http://www.liveadeliciouslife.com/blog Christy

    We’ve been in a homemade pickle phase for about a year. Last batch was cauliflower and turnips (ok, but a little stinky until they ferment long enough). I think kimchi is next on the list…

  • http://www.thedeliciouslife.com Sarah J. Gim

    Christy: we should do a double dose of “Delicious Does Kimchee!” because making kimchee is on my list, too!

  • http://leeandperrin.com Victor Perrin

    I agree with Sarah. Our family is too busy to make kimchi so we always store buy. Ocinet is by far the best. Always clean and fresh because I hear it’s one of the best selling in LA. And it’s not too spicy or fishy for my taste. But if you like super sour/fermented kimchi, this might not be the one. It rarely lasts long enough in our house to end up as chigae.

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  • Cosmic Lawn Mower

    Looks fresh and delicious!

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