Interesting question about kimchi from my dad
Hey folks!
My dad grew up in Killeen, Texas around Ft. Hood and had a lot of home made Korean food in the 60's/70's and loved it! I now live in an area with a ton of great Korean food and took him out to lunch one day and he was a little disappointed that the Kimchi was not nearly as spicy as he remembered. I know that the longer kimchi ferments, the capsaicin is diluted, so I wonder if he was had fresher kimchi than is served in restaurants. He was super psyched to have some good bulgogi and soondubu jjigae that was fairly spicy and had a great meal!
I was wondering if spicy kimchi has fallen out of style or if it's just because we're in America. Thanks in advance for the input and hopefully I can look around for a place near me that has some lip-burning banchan!