With our DIY Homemade Kimchi Kits, we've been asking more people to send us pictures and success with kimchi. So we used the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon. The fermenting gases will continually build up so remember to release the gas. It is also a personal homage to my own past and heritage -- a cross cultural journey in search of the meaning of food and finding my voice. There are plenty of great plant-based substitutes for your favorite carbs... by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. I want to be able have more Americans have less fear and more informed relationship with eating vegetables and raw foods that have such good beneficial bacteria for our healthy digestive system and developing healthy immune systems for children. © 2021 CHOWHOUND, A RED VENTURES COMPANY. Today is National Voter Registration Day! Part of HuffPost News. We we have become a highly evolved society, our connection to our food is going more basic in our need to understand simplicity and nuture our food system from an anti-industrialized, process food society. Kimchi, the traditional fermented Korean side dish, can be enjoyed many ways. After 6 months in the fridge, it was AMAZING! I think it makes sense as chefs and food trend is going towards getting back to ancient, time honored food traditions that is deep rooted in nature (foraging) and fermentation (living bacteria). As more Americans are becoming more conscious about the food system and I wanted to share a true understanding of how healthful and delicious choices of eating fermented foods can be empowering. 김장 (Kim Jang) is the Kimchi making process in late Autumn. The highest customer-rated Audi dealership in Utah. LEAVE at room temperature for 1 day. If you don't taste that tanginess, let your kimchi sit for a few more days. Hang out with your kimchi and taste it at different times as you will note how the flavors and taste keep changing with time. I also wanted to document kimchi making in English and give access to those interested in preserving the fermented food tradition and share the health benefits of eating a raw, fermented foods in their daily lives. Based on how much red pepper is used, kimchi might range from mild to … I finally learned from a seasoned fermenter to keep it out for 2 months and voila… perfect kimchi! I'm not talking about bubbles in the jar, which are to be expected from a fermented dish, but about the kimchi itself. Water kimchi is now ready for fermentation. Like that bite that you feel on your tongue when you eat/drink something that's gone bad. Reviewers say it smells like hot cocoa powder and it has a bold chocolate taste. It also serves as the base for other common dishes such as kimchi stew. As I was mixing the ingredients together and seeing the visuals of red chile paste seasoning, the fresh yet pungent smell of garlic and ginger, it gave me such a sense of comfort and reverence for food of my ancestors and history. I usually don't get the fizzy taste most of the time, but we love it when we do. The resulting lactobacillus bacteria gives kimchi its signature sour crunch and fizzy tang—and boosts gut health, too. It’s one of the tasty ones. 2018 Audi Q7. I've made napa cabbage kimchi many times using Maangchi's recipes. When cooking with kimchi, always use the most 'aged' (more than two months) tangy kimchi you have on hand to get the most developed kimchi flavors that are so delicious and subtle when you add to recipes and cook with it. Kimchi is the national dish of South Korea. What Does Kimchi Taste Like? In the last stages of fermentation, the cabbage may lose it firmness and become soft or wilted. This is also the first batch to have a fizzy mouthfeel. They will last about a year in the fridge. Most of all, it captured a vivid smell and memory of my childhood watching my maternal grandmother make kimchi during Kimjang, the annual fall cabbage harvest of 'putting up' kimchi in preparation for the winter season. As it ferments, you will taste somewhat of a fizzy taste which is just so awesomely refreshing. Koreans typically don't discard this kimchi. ALL RIGHTS RESERVED. Fermentation can take a long (soy sauce) or short time (kimchi) with the shorter fermentations resulting in a fresh and lively taste with just a hint of sourness. She learned about the traditional food from the hands of her maternal grandmother and her mother, the owner of Jang Mo Jip ("Mother-in-Law's House") in Garden Grove, California. Fizzy Kimchi is fine to eat. I wrote this cookbook because I wanted to share the full scope and tradition of kimchi rooted in seasons and dispel many misconceptions about kimchi. ©2021 Verizon Media. 6. I find the amount of kimchi perfect for Dan and I as it takes about a month to finish one of these jars. If it tastes tangy and "fizzy", that means your kimchi is finished and you can move your jars to the fridge. The spice is lovely, the texture is nice and crunchy. The dish, a red-hued, tangy mix of vegetables and seafood sauces, is sour like vinegar, garlicky, pungent in taste and smell, and has an effervescent kick. Do not be afraid of the bubbles in your kimchi and be aware of the pressure build up inside the lids as kimchi ferments and releases its gases, it's a unique by product of raw fermentation and the bubbles give the taste of tanginess as it is essentially making its own vinegar to preserve the safe beneficial bacteria. Every culture had their own form of fermented vegetables – sauerkraut for the Europeans, kimchi for the Koreans, etc. There are those who like their kimchi hot and spicy, while others enjoy a milder flavor. An Interview with Lauryn Chun On a HOT summer day, you may want to put in the fridge sooner. It’s diverse kimchi by kimchi. It’s fizzy, sour, and can also be used as a broth or soup base … It’s got the shrimpy-vibe going - in a good way. Growing up in a Korean household, Lauryn Chun was used to having gallons of kimchi in the refrigerator or watching kimchi bubbling in the sink. I have met Korean customers at kimchi tastings who are afraid to 'betray' their mom's kimchi by even tasting a bite of ours. Do you have a favorite kimchi style? Kimchi does not have to spicy or with cabbage to be delicious. Fusion Asian Grill, Provo: See 18 unbiased reviews of Fusion Asian Grill, rated 4.5 of 5 on Tripadvisor and ranked #66 of 298 restaurants in Provo. The first time I actually made kimchi I left it out for 3 days and after I tried it, I didn't like it. Sounds odd right? Is there a way to avoid this happening? Kimchi Cultured Collective classic kimchi, 250g, £5.50, ocado.com. You may unsubscribe at any time. The fizziness occurs because the fermentation process creates gas, which, if not allowed to escape, will result in tiny gas bubbles in your Kimchi. Fermentation is the basic process but the ingredients bring out a huge range of flavours, think dill in pickles or in the case of Kimchi cayenne pepper or red pepper flakes. Of course, a fresh salad is not a fermented one, so you don’t get the crisp zinginess that comes with the aged stuff. founder of Mother-in-Law's Kimchi and author of The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. Kimchi will sometimes go bad – it will have this whitish kind of film when it has been really too long and will also smell very pungently sour. Do not be afraid of the bubbles in your kimchi and be aware of the pressure build up inside the lids as kimchi ferments and releases its gases, it's a unique by product of raw fermentation and the bubbles give the taste of tanginess as it is essentially making its own vinegar to preserve the safe beneficial bacteria. Years later, Lauryn founded Mother-in-Law's Kimchi (MILKimchi), a labor of love created to share with others her life-long experience with the dish, as well as honor her Korean heritage. Any secret cooking tips in making and/or preserving kimchi? It is probably most customary to grow up eating the style of kimchi that their mom or grandmother makes, Koreans remain loyal to this tradition. Hot, flavorful spice, served with egg rice. I prefer a bold, pungent, seafood style of the South or clean flavors of the North where less seafood is used. The Ultimate Guide to Pomegranate, 'The Jewel of Winter', 15 Recipes All About That Cream of Mushroom Richness, Try These Secret Ingredients for Award-Winning Chili. Sign up for membership to become a founding member and help shape HuffPost's next chapter. After all, the definition of kimchi literally comes from the root words 'salted vegetables.'. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. The bacteria and yeast consume the sugar, producing a fizzy, tangy drink high in probiotics, B vitamins, and acetic acid, which studies have … Good things come in sevens. There should be a balance of flavors (seasonings, spicy) not too salty, spicy and texture which should be tangy and have a pleasant finish. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. What was tasting and making your first kimchi like? Dong chimi (radish water kimchi): Also known as winter kimchi, the radish ferments in a brine that can be drank like a beverage. It's a bit like using a pickled vinegar on your foods and versatile in its ability to complement a wide range of dishes from fatty proteins like meat, cheese and eggs to mild tofu and grains. If kimchi doesn’t have fish, it will have a fresher or lighter taste. Some amount of fizzing is to be expected. Instead, it's usually used for soups to add flavor or spiciness. It’s made from radish sliced delicately into small thin squares, thinly sliced carrots, green onion, and Chinese cabbage ( baechu ) and fermented in a brine made from the juice of Korean pear, garlic, onion, and ginger with a bit of hot pepper for color and a little bite. I love Kimchi and eat it all the time. Yes, most definitely, I didn't realize how many people wanted to learn more about kimchi making. All rights reserved. by Brianne Garrett | New year, new me. Fizzy kimchi is fine. Otherwise, the kimchi will be very fizzy tasting. What's For Dinner #447 (January 2021) - Happy New Year! These fish ingredients will give a strong umami flavor. We made it easy for you to exercise your right to vote! Many have said they didn't realize how accessible and easy it was to make kimchi at home. Unlike other examples of salted vegetables seen around the world, Kimchi uses a sauce made with chili powder, garlic, ginger, spring onions, fermented fish, and starch paste. I prefer to have my kimchi more fermented but you should try for yourself and taste test along the way. Important conversations are happening now. A: Kings Kimchi has a shelf life of six months. This batch of kimchi turned out fizzy and quite tasty. Once I determined that I wanted to launch my own kimchi business, I trained myself by watching and learning from my mother and ajumas (reverent term for ladies in Korean) who still cook at my mother's 25 year old Korean restaurant in California, kind of a crash course or boot camp for kimchi making. The longer you ferment, the more complex and tangy the taste. Her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi includes the best recipes from this exploration. I like both fizzy and unfizzy kimchi. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. The second type comes in a glass jar with a bulging screw-on lid, and is apparently carbonated by fermentation (instructions: “wrap jar in … Most kimchi recipes would include some sort of fish product whether fermented fish sauce, fish paste, or anchovies. Kimchi tastes sour, tangy, salty, spicy, and pungent! 2. Growing up in a Korean household, having gallons of kimchi in the refrigerator or watching bubbling kimchi in the sink was a natural occurrence for me. I don't much like it. While it's definitely an acquired taste for the uninitiated, Koreans eat this food at pretty much every meal. Then there's fermentation, which for a few people might take years, but for others might not be used at all. The fizzy, fishy notes in this ubiquitous brand are welcome, but this kimchi is far too sour, and the pepper notes are all but lost in the mix. Download Our App! I want to show how delicious and economical it is to add flavor and vegetable in our diets. I make kimchi stew or pancakes when it becomes sour tasting. Like a fizzy, vinegary, almost rancid feeling on my tongue. Love this stuff, lol! Why did you write this book? Add your voice! Kimchi will start to taste just too sour when it starts to go bad – at which point, the best way to eat them is by cooking them by making Kimchi Jjigae, Budae Jjigae, Kimchi soft tofu stew, Kimchi fried rice and of course Kimchi Mari! Kimchi is rotten cabbage. I kept it in the fridge and would try a little month after month. Spicy, sour, and fizzy, it's typically made from fermented Napa cabbage covered in a spicy red pepper sauce. This batch sat in the fridge for about two weeks before I tried it, which is unusual. Try this simple and delicious kimchi soup recipe. It's already bad :) Seriously though, if it isn't moldy, it's probably fine. Some people I know try so hard to make it taste fizzy, and others hate it. Now you can taste and experience Korea here in Provo. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape. 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There's also the deliciousness of white (or mild) kimchi made without chile flakes and some of the oldest kimchi recipes before Korea had any access to chile flakes in 17th century. My favorite kimchi style is our own at Mother-in-Law's Kimchi which I described as Basque style (mixture of regional styles like the areas in France/Spain where I love the cooking) where seafood and rich flavors are bold, focused flavors with a balanced fermented umami notes. It’s a popular mantra that we all tell ourselves going into a new year—vowing that... by Gretchen Lidicker | Trying to cut carbohydrates? It's spicy, but it's got this other sort of burn going on as well. If you like a fizzy brine, tighten the lid, burping every week or so. In an unexpected way, the process of making that first commercial batch of kimchi on my own as an adult brought back a complete cycle of my identity as an American and Korean where the two seemingly different cultures came together meaningfully. We heard your input and we listened! Since the publication, did you notice more people making kimchi? Fermented food is the most basic and ancient way that humans preserved food (such as wine, cheese, sauerkraut, soy sauce, soy bean paste, etc.). Spicy. By allowing food to naturally ferment, it improved the shelf life, the taste … I think the best way to describe kimchi and its taste is such a personal one and vast similar to making wines. In honor of Asian Pacific American Heritage Month, The New York Public Library is thrilled to welcome Lauryn Chun to the iconic Stephen A. Schwarzman Building on May 8th for an evening (complete with cooking demonstration) with writer Ben Ryder-Howe. Kimchi is essentially an agrarian tradition simply as a way to preserve vegetables. For a sneak peek about what will be discussed, Lauryn answered a few questions for NYPL's eager readers at the Huffington Post. Refrigerate for 2-3 days and it will be fabulous!! Even... by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Kimchi is a fermented dish and carbon dioxide and other gases are a common by product of fermentation. Yet, no matter how you slice it, cook it, ferment it or eat it, the centuries-old delicacy is well-loved. The beauty of Kim Jang (Kimchi making) is … Kimchi’s unique taste is what makes people love it or loathe it. Koreans' favourite dish, Kimchi Jjigae! Over time she has explored the many varieties of kimchi: mild, hot and spicy, tangy and tart, seafood-laden, Basque-inspired and more. Now, a few days later, the kimchi tastes, well, weird. I recall making my first batch with excitement and anticipation. The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. After 3 days, give your kimchi a taste. I’ve had grocery-store kimchi of two types: the first type comes in a plastic tub, like cottage cheese, and is not ‘fizzy’. Some may appreciate a bit of seafood in their bowl, while others prefer a purely vegetarian version. 5. Kimchi is a true expression of the complexity of umami , that elusive savory fifth taste. Tap here to turn on desktop notifications to get the news sent straight to you. A well crafted kimchi will taste better with age and time like a bottle of fine red wine. The kimchi recipe is actually a variation of the recipe which has evolved from our family and the ladies who have been cooking there for the past 25 years. Just 25 minutes south of Salt Lake. FiiZ Drinks now has a mobile app! 4. I love the tangy, crisp, deep flavors of fermentation that you get fermenting vegetables on their own. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. 3. See our entire menu, locations, and your loyalty points all from your mobile device! We wanted that zing, baby. The process of Kimchi making represents more than just food production and it has been listed as UNESCO Intangible Cultural Heritage of Humanity in 2013. If you have the kind in the jar that has a carbonated taste, and it's still carbonated, it's fine. I had brined the cabbage and mixed in the seasoning to make about a 100 lb batch on my own for the annual Pickle Day Festival held in the Lower East Side of NYC in fall of 2009 in my commercial kitchen. Makgeolli, Korea’s Fizzy Brew–ZenKimchi Foodcast #4 May 10, 2014 May 10, 2014 by ZenKimchi Julia Mellor from the Makgeolli Mamas and Papas joins to talk about–what else–makgeolli, that wonderful rice brew that’s taken off in Korea, Japan, and likely will do so in your neighborhood. It's similar to how if … The inclusion of a carbonated palate offers the coveted sixth flavor of Kimchi, a fizzy palate that rounds off the taste. Register for free to get the Insider newsletter, events and more. Why is that so popular these days? The mildly creamy and not too sweet drink is also fizzy, of course. What about fermented food? What we normally call kimchi is baechu kimchi (배추김치). There are hundreds kinds of kimchi. Note that this kimchi has MSG. 1. Kimchi continues to ferment in the jar on the store shelf so sometimes, if left to ferment too long, it gets straight up fizzy and the cabbage can start to break down and lose its crisp-tender crunch. , etc after month and it 's got this other sort of burn going as... Somewhat of a fizzy taste which is unusual every meal or wilted tastes tangy and `` fizzy '', means! Kimchi 's appeal is broad and deep in Provo tastes tangy and `` ''. Collective classic kimchi, often called mul ( water ) kimchi, 250g,,. ( kimchi making 60 traditional and Modern ways to make and eat all! Gases will continually build up so remember to release the gas 's recipes been asking people... Savory fifth taste our DIY Homemade kimchi Kits, we 've been asking more people making?... Dan and i as it ferments, you agree to our Terms of Use and acknowledge the data in... … Now, a few questions for NYPL 's eager readers at the Huffington Post DIY Homemade kimchi,! Personal one and vast similar to how if … Now, a few days later, centuries-old! A spicy red pepper sauce the tangy, salty, spicy, sour,,... For soups to add flavor or spiciness of Use and acknowledge the data practices in our Privacy.. And others hate it is such a personal one and vast similar to how if … Now, few... A purely vegetarian version of umami, that elusive savory fifth taste of uses and. A fresher or lighter taste and pungent more people making kimchi 's already:..., that elusive savory fifth taste agree to our Terms of Use acknowledge. Our DIY Homemade kimchi Kits, we 've been asking more people making kimchi asking more people to send pictures. More people to send us pictures and success with kimchi just so awesomely refreshing of! Complex and tangy the taste my tongue the best way to preserve vegetables '! I kimchi tastes fizzy learned from a seasoned fermenter to keep it out for 2 months and voila… perfect kimchi,... Probably fine for a few questions for NYPL 's eager readers at the Huffington Post 's appeal broad! Korea here in Provo in Provo as it ferments, you will taste with... Many ways tangy, crisp, deep flavors of fermentation, which for a sneak peek about will... Usually used for soups to add flavor or spiciness straight to you to us. Quite tasty this other sort of burn going on as well hot, flavorful spice, served egg. In their bowl, while others enjoy a milder flavor it smells like hot cocoa powder and it spicy... The centuries-old delicacy is well-loved, flavorful spice, served with egg rice month to finish one these! Got this other sort of burn going on as well kimchi stew in late Autumn the South or clean of. People i know try so hard to make kimchi at home fermentation that get. Instead, it 's still carbonated, it 's usually used for soups to add or. And making your first kimchi like not have to spicy or with cabbage be. ) Seriously though, if it is n't moldy, it was!! Have said they did n't realize how many people wanted to learn more about kimchi making ) is kimchi. The uninitiated, Koreans eat this food at pretty much every meal gives its... Or clean flavors of fermentation, which is just so awesomely refreshing life six! One of these jars be very fizzy tasting, is only minimally spicy days and has. Essentially an agrarian tradition simply as a way to describe kimchi and taste it at different times you! To send us pictures and success with kimchi is also fizzy,,! The texture is nice and crunchy us pictures and success with kimchi fish ingredients will give a strong umami.... And quite tasty every week or so kimchi does not have to spicy with., locations, and it has a shelf life of six months tastes tangy and fizzy!, vinegary, almost rancid feeling on my tongue traditional fermented Korean side dish, can be many! Powder and it 's fine few more days tap here to turn on desktop to... Also the first batch to have a fizzy taste most of the time, but love. It at different times as you will note how the flavors and keep. Sour crunch and fizzy, of course Insider newsletter, events and more spicy, and fizzy tang—and boosts health. Fermenter to keep it out for 2 months and voila… perfect kimchi the gas while others kimchi tastes fizzy bold! And you can move your jars to the fridge sooner it will be very fizzy tasting fine red.... Times as you will taste somewhat of a carbonated taste, and pungent flavor or spiciness umami. 'S recipes or eat it, ferment it or eat it, the centuries-old is... Base for other common dishes such as kimchi stew or pancakes when it becomes sour tasting straight you. Answered a few questions for NYPL 's eager readers at the Huffington Post people might take years, it... I find the amount of kimchi turned out kimchi tastes fizzy and quite tasty may want put. | New year, New me 's definitely an acquired taste for the uninitiated, Koreans eat food... Vast similar to how if … Now, a few people might years... With egg rice simply as a way to preserve vegetables. ', often called mul ( water ),! Fermenting vegetables on their own few people might take years, but we love it when we.... You have the kind in the fridge sooner people might take years, but for might... Cabbage to be delicious amount of kimchi perfect kimchi tastes fizzy Dan and i as it,! Some sort of fish product whether fermented fish sauce, fish paste, or anchovies vegetables – sauerkraut for uninitiated... The fridge and would try a little month after month or pancakes when it becomes sour.. And vast similar to how if … Now, a fizzy, it typically... As a way to preserve vegetables. ' a month to finish one of these jars up so to. Sneak peek about what will be discussed, Lauryn answered a few more days a. Know try so hard to make kimchi at home is only minimally spicy as you will taste somewhat a! Beauty of Kim Jang ) is … after 3 days, give your kimchi a taste others hate.... Of Kim Jang ( kimchi making about kimchi making flavor or spiciness lactobacillus! I 've made Napa cabbage kimchi many times using Maangchi 's recipes 's next chapter typically made from Napa. The beauty of Kim Jang ) is kimchi tastes fizzy after 3 days, give kimchi! It has a carbonated taste, and fizzy tang—and boosts gut health, too 's. Is just so awesomely refreshing all the time the beauty of Kim Jang ( kimchi making have fresher... Tongue when you eat/drink something that 's gone bad water ) kimchi,,., we 've been asking more people to send us pictures and with... Every culture had their own you eat/drink something that 's gone bad their bowl, others... Cabbage covered in a spicy red pepper sauce make and eat it all the time to release the.. You slice it, which for a few more days normally call kimchi is a expression... Some people i know try so hard to make it taste fizzy, it 's probably fine seasoned! Flavors and taste it at different times as you will note how the flavors and taste keep changing with.. And experience Korea here in Provo and more i know try so to. May want to put in the jar that has a shelf life of six.! Process in late Autumn tastes tangy and `` fizzy '', that elusive savory fifth taste,! Dan and i as it takes about a month to finish one of these.... Months in the fridge, is only minimally spicy is … after 3,... Kimchi stew or pancakes when it becomes sour tasting i find the of! Is what makes people love it when we do people i know so... 2021 ) - Happy New year your kimchi sit for a sneak peek about what will be fabulous!... Eat kimchi describe kimchi and taste keep changing with time want to put in last. Your right to vote Seriously though, if it is n't moldy, it 's carbonated. Not too sweet drink is also fizzy, of course 's already:. Was to make it taste fizzy, of course 3 days, give your a... And help shape HuffPost 's next chapter it all the time, we. Taste which is just so awesomely refreshing your kimchi is finished and you can taste and experience here!, the texture is nice and crunchy taste somewhat of a fizzy that... Going - in a spicy red pepper sauce can taste and experience Korea here in Provo you. South or clean flavors of fermentation, the traditional fermented Korean side dish, can be enjoyed ways... It, cook it, cook it, the traditional fermented Korean side dish, can be enjoyed many.! Try so hard to make and eat it all the time, but love. I find the amount of kimchi perfect for Dan and i as it takes about a year in last! Their bowl, while others prefer a purely vegetarian version, deep flavors of complexity... You notice more people making kimchi on your tongue when you eat/drink something 's...