According to this article, Kimchi is loved by many in the U.S. I know the Kimchi here is Hawaii is really not that good. It is very mild and has almost no red color to it!

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Whenever i go to a korean restaurant i sometimes see non-koreans eating kimchi with i find quite facinating. Kimchi is always a must when i eat 라면(ramen).

I live in the U.S. and I have eaten some of a Korean co-worker's (home made) kimchi, surprisingly I liked it. I am not sure if it will replace cole-slaw or potatoe salad any time soon, we'll see.

I remember back in the 80's when a majority of Americans referred to Kimchi in a smelly, salty, nasty, rotten, disgusting, "How can you eat that?!" sort of way; never giving it a chance. It's good to see how we're becoming more open-minded.

...and I have been involved with Korea, one way or another, for over thirty years.

Because it's "smelly, salty, nasty, rotten, disgusting"?

As for me, a near 20-year veteran of Korea, I discovered there are many varieties of Kimchi; some I have grown to like and some I would never touch. And you also have "good" and "bad" Kimchi (or are "ripe" or "not ripe enough" better terms?).

..or the taste, and my stomach can't handle spicy food anyway.

I agree that there are some good kimchi and some very bad kimchi. It seems each family has their own variation. My first experience with kimchi turned me off to it for five years. My friend had a Korean girlfriend when I lived in Germany who made kimchi all the time. The only problem was that she used a fish oil that was nasty! I thought all kimchi was made that way, so I avoided it for five years. I finally went to Korea for the first time and tried it again and now love it!

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