[Sun]

Originally Posted by Daktari

I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste.

I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.

Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.

Well we have this in common Daktari, welcome to the chili club. Membership is free.

Kimchi can be purchased in markets over here, usually where fresh vegetables are sold, though it is refrigerated. There are some very simple recipes online. In CA the local Kimchi (also called Kimi Chi by the locals) company that makes it in 5 gallon white plastic buckets, as it needs to sit and ferment. Those same buckets are widely available in food service supply stores and catalogs. Same concept as making sauerkraut just different ingredients. The Kimchi is also cut in various ways, thicker strips and smaller pieces than what you might experience sauerkraut to be.

What, may I ask is a Tamarind block? Is this a dried bouillon type of product?