Posted on 09/19/2012 3:26:54 PM PDT by nickcarraway
Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product.
“I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Centreville. “Do you see any wrinkles on me?”
As I inspect his round, friendly, bespectacled face, I have to admit that I don’t. Well into his eighth decade on Earth, Kim has no crow’s feet around his eyes and no apparent worry lines across his forehead — although his brow is semi-concealed by a ball cap, so the jury’s still out there. Kim comes right out and calls kimchi an “anti-aging” food, then points to three nearby women in colorful hanbok dresses. He says they’re all kimchi masters. Their skin is flawlessly smooth.
“Don’t ask their ages,” Kim warns me.
Kim’s skin-care pitch is part of his mission here in Northern Virginia. He’s the chairman of the 19th annual Gwangju World Kimchi Culture Festival, which made its first-ever foray outside of South Korea over the weekend to promote the country’s national dish of spicy fermented vegetables (there are hundreds of varieties) as part of the larger, 10th annual Korus Festival, organized by the Korean American Association of the Metropolitan Washington Area.
No doubt indulging America’s nearly neurotic desire to outrun death — and look good while doing so — Kim arrived here to sell us on kimchi’s health benefits. Its high-fiber, low-fat properties. Its good bacteria to help with digestion. Its vitamins A, B and C. Frankly, all of this is gravy to me. Kimchi had me at spicy fermented cabbage.
(Excerpt) Read more at washingtonpost.com ...
Damn skippy!
Forget fermented cabbage. I use ferme
nted barley.
OK, KL ... gott’a recipe ?
Kimchi cures eveerything!
Don’t underestimate the value of fermented veggies.
http://www.livestrong.com/article/528106-nutritional-importance-of-fermented-food/?utm_source=RELARTICLES_R1
Deployment commander ORDERED me to lay off the kimchee 3 days before our flight back.
Love the stuff. Great for keeping the system clean.
/johnny
Well, lets hope that ObamaCare saves money by prescribing it for everything.
used to buy kimchi at the local walmart till they stopped stocking it. damn.
This recipe is very good, but we add a bit of sesame oil and toasted sesame seeds for extra flavor.
http://www.insanitytheory.net/kitchenwench/authentic-traditional-kimchi-recipe/
My wife’s half Korean, so I’ve been eating Kim Chee for nigh on 25 years. As for wrinkles; I’m 57, but I don’t look a day over 60.
I love kimchi. I eat it whenever I find it. And... I should add that I will be 58 on Friday and I do not have any wrinkles and my hair is brown but not dyed. I have no proof that kimchi is the reason, just stating facts.
On a subway in Seoul you can smell it coming out of everyone’s pores.
Ping
Love it! I have a huge jar in the fridge from the local oriental market. Learned it from Osan, Pusan and Kunsan.
“Don’t underestimate the value of fermented veggies.”
And don’t forget fermented green teas! Wonderful stuff. Two mugs a day. I get Pu Erh tea from Generation Tea, online. Don’t buy the cr@p in the supermarket! Get the real, good stuff!
I did a 13 month tour and never tasted kimchi. As bad as it smelled, I wouldn’t eat it.
I did two year long tours. Mogo kimchee, mashee sayo!!
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