True Korean Kimshee aged at least 10 years
If kimchi is fermented for 10 years, I doubt anyone or anything would eat it. Most isn't more than a week or two old, with the exception of
kimjang, which is stored for the winter. I love kimchi, although my first experience with it before I first came to Korea twenty-six years ago was not pleasant.
I love most of the foods mentioned here, as well as others. I even enjoy natto, Japanese fermented soybeans. The first thing noticed by the uninitiated after opening a pack of natt? is the very strong ammoniacal smell, akin to strong cheese. Stirring the natt? produces lots of spiderweb-like strings. The natt? itself has a consistency somewhat akin to a glue stick.
I've never had natto before, although I know of it. I have had, however,
hong-uh, which is a fermented skate. It also has a very strong ammonia aroma and will seem to burn the tongue. I can't stand the stuff (most people can't, although if someone likes natto, they might). There is a fermented bean soup here in Korea that I love, but many people can't take; it's called
cheonggukjang. Koreans watch in amazement when I eat it.
While growing up, I cannot remember any food I didn't like. I ate ravenously foods that kids, typically, don't like, such as spinach, broccoli, cauliflower, apspargus, etc. I still love 'em. I didn't have a great love for morel mushrooms as a kid, but I ate them and really like them now.
It's interesting when I ask my Korean university students what foods they don't like. Many of them don't like traditional Korean foods. Also, a great number specifically don't like vegetables--carrots were often mentioned. It's sad that traditional foods have given way to cholesterold-enhancing fast foods; don't get me wrong--I love a good burger with fries now and then, but there are young people who eat nothing else.
On the other side of the coin, my wife has placed me on a diet. She's a great cook and all, but I get tired of the same thing day in and day out. I could just about go for the aforementioned burger and fries right about now...