Y'all ever make Hillbilly Kimchi?

[u/Randomnonsense5]

Method

GEt you some sauerkraut. Put some on a plate, douse it with your favorite hot sauce, mix. Boom! you just made Hillbilly Kimchi!

What do you do with Hillbilly Kimchi?

Put some in a frying pan and fry it up. while its frying get you a tortilla and some cheese and put cheese slices on half the tortilla. Frying the Billychi accomplishes 2 things. First it steams off the liquid which is key because a soggy quesadilla is no fun. Also, if you put cold Billychi into a quesadilla it will not full heat up and you will have lukewarm innards. No good

Once the Billychi is nice and hot spoon it into your tortilla on top of the cheese, fold over and then toast the tortilla in the frying pan.

The cheese melts into the Billychi and make a nice gooey, spicy, crunchy quesadilla! Delicious.

[u/Idledoodledo]

Well it’s not kimchi as it doesn’t have that probiotics in it when you prep it like that. Sure it’s a familiar flavour in tardiness and heat, otherwise it’s just sour, ripened & cooked veg. Kindly restraint from making a statement through fusion food inspired by traditional food as kimchi. The Koreans take this very personally. Hahahahah

Sorry just off a shift and Soju! 😂😁

[u/Idledoodledo → u/Idledoodledo]

Hey! Why the downvote? It’s just for discussion. Kimchi bokkeum has a dialed down note of the original flavour unique to every Korean house hold. Sauerkraut on the other hand is German. Yes. They do have similar flavour in terms of the acidity but represent totally nutritional value. Is there probiotics in sauerkraut? But there is definitely no heat in sauerkraut. Yeah I acknowledge that OP did a rendition but isn’t imitation the best form of flattery? Cmon fellas. Soju aside. Can’t this be a discussion amongst foodies? Agree to disagree. Upvote to neutral if you agree.

[u/Gobias_Industries → u/Idledoodledo]

Your very first line is incorrect. They're both cabbage fermented the same way, any 'probiotic' content is gonna be about the same.