Variant(s): also kim·chee \kim-chē\
Etymology: Korean kimch'i
: a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of.
As we were approaching winter I've noticed that there are more adverts for refrigerators on TV. I don’t know about you, but I fond this very odd.
At the English Contest the one girl gave a speech on Kimchi and she mentioned that here in you get fridges that keep the Kimchi at the optimum temperature for fermenting. This tit bit opened my eyes to what was happening on the little picture box in my place.
The main reason I didn’t recognize that all these adverts were actually showing how special they were for having Kimchi compartments was that I didn’t recognize the Kimchi itself.
They don’t just pile it in to a container like its normally done. No, sir! They put it in oh so neatly and make these nice little bite sized Kimchi rolls. I have never seen that in my life. Maybe some restaurant will do that if you pay enough, but I doubt that is a reality.
Of course, it is likely just a matter of time before I get shown that I am wrong.
The funniest thing for me here is that they always have these ultra chic couples promoting it. They live in these ultra clean houses with huge kitchens that have never, and most likely will never be used. The wives look like they don’t not know the arse end from the cutting surface of a knife, but, oh, they have to have the biggest most expensive fridges to keep the Kimchi in.
More likely these couples go to the most expensive restaurants every night where the Kims (the Jones of Korea) can see how much money they have.
I'll just go and buy my Kimchi at the store whenever I run out and stuff in to my little plastic container in the fridge.