Which kind of Kimchi do you like, fermented or fresh.?!
Of these categories: Carrot ; Radish; Chive; Cucumber; or Cabbage?
Answers:
Fermented Kimchi will be my choice.
Chive is my all year round favorite.
Whole cabbage - is good anytime too but best in winter where I put in hot soup.
Cucumber - in summer because of the crunchiness and refreshing juice.
Fresh unless it is real Kimchi from Japan. It can be tricky to make properly if you are unfamiliar with the culture of making it.
Fermented cabbage is my favorite, then fermented radish.
Fermented cabbage.
Fermented is the best... has the better flavor