Skip to comments.Kimchi: Korea’s Affordable Health Care
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.
Im 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 dont. Well into his eighth decade on Earth, Kim has no crows feet around his eyes and no apparent worry lines across his forehead although his brow is semi-concealed by a ball cap, so the jurys 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 theyre all kimchi masters. Their skin is flawlessly smooth.
Dont ask their ages, Kim warns me.
Kims skin-care pitch is part of his mission here in Northern Virginia. Hes 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 countrys 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 Americas nearly neurotic desire to outrun death and look good while doing so Kim arrived here to sell us on kimchis 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 ...
Forget fermented cabbage. I use ferme
OK, KL ... gott’a recipe ?
Kimchi cures eveerything!
Don’t underestimate the value of fermented veggies.
Deployment commander ORDERED me to lay off the kimchee 3 days before our flight back.
Love the stuff. Great for keeping the system clean.
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.
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.
Love it! I have a huge jar in the fridge from the local oriental market. Learned it from Osan, Pusan and Kunsan.
“Dont 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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