SC - Korean food question

[Gedney, Jeff]

Warning, highly subjective memory alert!!

I had heard that it was garlic juice, brine, and aging that hots up the
Kimchee... 
Although I thought that you could add pepper if you wanted it to "mature"
quicker.

Also, FWIW...
The Northeastern Chinese and Koreans appear to have a fascination for
pickled and fermented foods.
One of the favorite local delicacies, until recently, was a cake of polenta
type mush, but left to mold practically blue, before eating. Apparently this
one diet item was the cause of an extraordinarily high incidence of, and
mortality rate from, throat cancer (400% or so higher than the rest of
China)  

Brandu

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