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Kimchi: Korea’s Affordable Health Care
Washington Post ^ | September 18 | Tim Carman

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 ...


TOPICS: Food; Health/Medicine; History
KEYWORDS: aging; cookery; healthcare; kimchee; kimchi; romney

1 posted on 09/19/2012 3:27:01 PM PDT by nickcarraway
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To: nickcarraway

Damn skippy!


2 posted on 09/19/2012 3:28:15 PM PDT by kimchi lover ("I can see November from Wisconsin")
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To: kimchi lover

Forget fermented cabbage. I use ferme
nted barley.


3 posted on 09/19/2012 3:34:45 PM PDT by nitzy ( Conservation is the policy of stewardship. Environmentalism is the religion of pagans.)
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To: kimchi lover

OK, KL ... gott’a recipe ?


4 posted on 09/19/2012 3:35:46 PM PDT by knarf (I say things that are true ... I have no proof ... but they're true)
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To: nickcarraway; Tamar1973

Kimchi cures eveerything!


5 posted on 09/19/2012 3:37:31 PM PDT by dynachrome ("Our forefathers didn't bury their guns. They buried those that tried to take them.")
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To: nickcarraway

Don’t underestimate the value of fermented veggies.
http://www.livestrong.com/article/528106-nutritional-importance-of-fermented-food/?utm_source=RELARTICLES_R1


6 posted on 09/19/2012 3:38:19 PM PDT by gorush (History repeats itself because human nature is static)
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To: nickcarraway
True story... Did a 2 week deployment to Korea and I took to the place like a duck to water. Great people, great food.

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

7 posted on 09/19/2012 3:38:30 PM PDT by JRandomFreeper (Gone Galt)
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To: TigerLikesRooster; Pan_Yan

Well, lets hope that ObamaCare saves money by prescribing it for everything.


8 posted on 09/19/2012 3:39:25 PM PDT by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: nickcarraway

used to buy kimchi at the local walmart till they stopped stocking it. damn.


9 posted on 09/19/2012 3:39:37 PM PDT by 1st Division guy
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To: knarf

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/


10 posted on 09/19/2012 3:39:37 PM PDT by kimchi lover ("I can see November from Wisconsin")
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To: nickcarraway

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.


11 posted on 09/19/2012 3:40:52 PM PDT by Ronald_Magnus
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To: nickcarraway

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.


12 posted on 09/19/2012 3:41:50 PM PDT by irishtenor (Everything in moderation, however, too much whiskey is just enough... Mark Twain)
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To: nickcarraway
Yep, you would never know that Yoon Eun-Hye was 98...

((JUST KIDDING!!!))

13 posted on 09/19/2012 3:44:30 PM PDT by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: nickcarraway

On a subway in Seoul you can smell it coming out of everyone’s pores.


14 posted on 09/19/2012 3:55:42 PM PDT by struggle (http://killthegovernment.wordpress.com/)
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To: Tamar1973; dynachrome

Ping


15 posted on 09/19/2012 4:18:49 PM PDT by nickcarraway
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To: nickcarraway

Love it! I have a huge jar in the fridge from the local oriental market. Learned it from Osan, Pusan and Kunsan.


16 posted on 09/19/2012 4:19:23 PM PDT by andyk (I have sworn...eternal hostility against every form of tyranny over the mind of man.)
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To: gorush

“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!


17 posted on 09/19/2012 4:28:28 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: JRandomFreeper

I did a 13 month tour and never tasted kimchi. As bad as it smelled, I wouldn’t eat it.


18 posted on 09/19/2012 4:28:32 PM PDT by OldEagle
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To: OldEagle; JRandomFreeper

I did two year long tours. Mogo kimchee, mashee sayo!!


19 posted on 09/19/2012 4:31:43 PM PDT by 2ndDivisionVet (You cannot invade the mainland United States. There would be a rifle behind every blade of grass.)
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To: nickcarraway
I think there must be some sort of heritable aversion to certain fermented foods. I'm pretty adventurous and open-minded about trying new foods, but kimchee just snaps my head back and provokes nausea from even the slightest whiff of it. Surely it doesn't smell like that to people who manage to get it into their mouths, lol. That's why I think it might have a genetic component.
20 posted on 09/19/2012 4:34:28 PM PDT by RegulatorCountry
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To: 1st Division guy
Yea, I use to buy it at Walmart too, no longer there. Spent 18 months in the ROK and I ate kimchee everyday. My wife did not like it because I smelled like garlic. It definitely cleans out your system, especially the hot version.
21 posted on 09/19/2012 4:39:01 PM PDT by Bruce Kurtz
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To: RegulatorCountry

It think that aversion is pretty common. A Korean co-worker could clear out the lunch room within 2 minutes of putting her kimchee in the microwave.


22 posted on 09/19/2012 4:42:08 PM PDT by Magic Fingers (Political correctness mutates in order to remain virulent.)
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To: JRandomFreeper
Deployment commander ORDERED me to lay off the kimchee 3 days before our flight back.

A Korean guy was in a class with me in grad school and during the first semester his wife had not arrived and he had to eat American dorm food. She arrived between semesters (apparently with a 55 gallon barrel of the good stuff in tow) and when he walked into class there were nearly visible garlic fumes coming off his clothes.

I love the stuff myself but unless both you and your significant other and colleagues are too, the radiant aroma can be a little overpowering. My wife hates that I keep a big jar of Kimchee in the fridge but there are no decent Korean restaurants in our area and every once in awhile I need my fix.

23 posted on 09/19/2012 4:42:57 PM PDT by katana (Just my opinions)
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To: Magic Fingers

I swear it would be easier to drink ammonia than to put kimchee in my mouth, it’s just evil smelling, lol.


24 posted on 09/19/2012 4:44:36 PM PDT by RegulatorCountry
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To: JRandomFreeper
Good evening guy.

A jar of kimchee and a six pack of beer, and I'm a danger to the environment.

The First lady has threatened me with calling the EPA.

5.56mm

25 posted on 09/19/2012 4:52:12 PM PDT by M Kehoe
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To: M Kehoe
Back when the dog was still alive, I have run him out of the room with a 6 pack of beer and a jar of kimchee.

/johnny

26 posted on 09/19/2012 4:57:52 PM PDT by JRandomFreeper (Gone Galt)
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To: nickcarraway
My (adorable) wife is from Seoul.

I eat kinchi daily.

Home-made, and multiple varieties, too!

27 posted on 09/19/2012 5:00:30 PM PDT by SIDENET ("If that's your best, your best won't do." -Dee Snider)
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To: SIDENET; katana

My friend told me that in Korea, a good wife should be able to make 23 versions of kimchi. I don’t know if that’s true or not.


28 posted on 09/19/2012 5:15:04 PM PDT by nickcarraway
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To: nickcarraway

I say this in all truthfulness. While stationed in Korea many moons ago one could be at one end of a hooch and a person who had been out on the town and eating authentic Korean kimchee could come in the door at the other end and the odor would reach the first person immediately. It could be that pungent.


29 posted on 09/19/2012 5:20:01 PM PDT by OldPossum
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To: OldEagle; JRandomFreeper
I did a 13 month tour and never tasted kimchi. As bad as it smelled, I wouldn’t eat it.

It took me about 15 months to try the foul smelling stuff. Was beyond famished one night waiting for food to arrive so I tried it. Loved it since the first bite.

Never learned Korean spelling but if I barked this out in my broken Korean it produced amazing results: "Mekchu Nege!" And have you ever had anything better than Kalbi?

As far as the thread and age lines, think what heavy smokers look like in the States. Then consider the amount of cigs consumed over there. Ought to be enough proof for Mr. Kim's theory right there.

30 posted on 09/19/2012 5:29:21 PM PDT by jwsea55
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To: nickcarraway

The Med Mafia goons don’t want to hear a word about real disease prevention.

They’ll outlaw all real food and make deadly drugs madatory if they can.


31 posted on 09/19/2012 6:05:30 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they'd be)
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To: RegulatorCountry

You can just make ordinary sauerkraut. As long as it is never heated, it is just as healthy as kimchi.


32 posted on 09/19/2012 6:13:12 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they'd be)
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To: Bruce Kurtz

Yea, I use to buy it at Walmart too, no longer there. Spent 18 months in the ROK and I ate kimchee everyday. My wife did not like it because I smelled like garlic. It definitely cleans out your system, especially the hot version.

i cook a lot and my house always smells like garlic. king soopers and safeway in denver sell jars but the king sooper isn’t hot. i grossed out an army aviator who was getting tutored one saturday morning by my wife. i sat down at the other end of the dining room table with a breakfast of leftover fried rice, fried scrapple, and kimchi. love the stuff.


33 posted on 09/19/2012 7:44:35 PM PDT by bravo whiskey (if the little things really annoy you, maybe it's because the big things are going well.)
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To: 1st Division guy

Albertson’s here in LA/TX stocks it. I generally have some with lunch or dinner everyday.


34 posted on 09/19/2012 7:47:23 PM PDT by Joe 6-pack (Que me amat, amet et canem meum)
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To: nickcarraway

Kim Sung Hoon


35 posted on 09/19/2012 7:50:02 PM PDT by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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To: bravo whiskey

<fried scrapple

Hmmm, scrapple! I used to love it as a kid, but haven’t had it in decades. I don’t think you can buy it outside of the east coast.


36 posted on 09/19/2012 10:20:50 PM PDT by radiohead (Buy ammo, store food, pray for the Republic.)
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To: M Kehoe
A jar of kimchee and a six pack of beer

That's sufficient to make you energy independent...

37 posted on 09/19/2012 10:39:39 PM PDT by NoCmpromiz (John 14:6 is a non-pluralistic comment.)
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To: radiohead
I don’t think you can buy it outside of the east coast.

That is probably true. (Probably not too many Amish/Mennonite/Pennsylvania Dutch out in the center of the country. However, you can try your hand at making your own...

SCRAPPLE RECIPES

Or you can import some from Pennsylvania (actually the company is in Delaware ;-)

Habbersett Scrapple

38 posted on 09/19/2012 10:58:21 PM PDT by NoCmpromiz (John 14:6 is a non-pluralistic comment.)
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To: nickcarraway
My friend told me that in Korea, a good wife should be able to make 23 versions of kimchi. I don’t know if that’s true or not.

Not sure if true, either, but I see different varieties of kimchi all the time. Red kimchi (cabbage), white kimchi, cucumber kimchi, radish kimchi, etc, etc.

39 posted on 09/20/2012 1:45:34 AM PDT by SIDENET ("If that's your best, your best won't do." -Dee Snider)
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To: NoCmpromiz

I remember seeing those little packages of scrapple in my grandmother’s fridge. Happy memories!


40 posted on 09/21/2012 12:39:17 AM PDT by radiohead (Buy ammo, store food, pray for the Republic.)
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To: radiohead
scrapple

I remember the first time I ran into scrapple. I was traveling across PA and stopped at a truck stop for breakfast. Waitress said the platter came with scrapple or ham or bacon. I asked 'what's scrapple'? She said 'if you have to ask maybe you don't want to know.' Another patron said 'it's made from everything left from the pig but the oink...' So I got the scrapple with my breakfast platter.

41 posted on 09/21/2012 7:14:56 AM PDT by NoCmpromiz (John 14:6 is a non-pluralistic comment.)
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