> > -Faux "doesn't think it smells that bad" Pas
>
> Maybe your local Koreans make it to a different recipe. The stuff we get here doesn't smell all that bad when you're just looking at a plateful in a restaurant, but you ought to try being around someone's back yard when they're unearthing next year's supply.

There are two "flavors" of Kim Chee: Summer and Winter. The summer is milder. "Americanized" Summer Kim Chee is what you usually encounter in restaurants. Winter Kim Chee is most likely what Brunnen-G has had the exquisite pleasure of encountering.

When I was in the Army, I could always tell when one of the guys' Korean in-laws were in town and had had Kim Chee FOR BREAKFAST!?!