Posted on 07/26/2018 8:14:23 PM PDT by 2ndDivisionVet
Nice...but I still won’t touch the stuff.
KIMCHI is great, and I made it from scratch a while ago. Even leftover, days-old Kimchi is great, and is recommended to be used, chopped up fine, in scrambled eggs.
Yeah.. your typical kimchi user isn’t allowed near anyone. Thus, less flu.
I have heard that Saurkrat sp is effective also when studied bird flu
Hopefully this applies to Kraut and Yogurt too.
Lacto-bacillus is one of man’s great “discoveries”, along with yeast. Often they combine in a single medium and create heaven on earth.
It’s a gift from heaven. By souring, we preserve. And we convert the indigestible to food.
Sour Dough bread is but one example, but the organisms don’t survive the baking. There are sour beers that have both. Some dry cured meats.
Man has been carrying such starters with him for several thousands of years.
You’re right. I love the stuff.
It’s amazing how many types there are. I had one were young thistle heads were fermented in fishy goop. Pretty strong stuff, couldn’t get into it. It was gobbled with delight by the Koreans away from Korea, they loved it like mom’s special pork chops or something.
Freegards
I’ve never tried it in an omlette, but I’m sure that’s delicious.
I like to eat it on top of a grilled tuna steak.
Not all kimchi has garlic in it.
Sauerkraut probably offers benefits yes. Kimchi has a few extra ingredients though. According to Dr. Mercola, here are some (not all) benefits:
Vitamins A and C.
-Healthy fiber.
-Lactobacilli, and lactic acid.
- Capsaicin, the active antioxidant component in chili peppers.
- Allicin, the cancer-fighting chemical in garlic.”
It’s good fried up with scrambled eggs. I just hope the stomach cancer accusation is false, or only applies to the really rank authentic stuff or something...
Freegards
Wondering...
It is fermented...How can it be “day old”??
Never had Kimchee, but any fermeted food is good for the gut and helps it fight off germs.
If everything that was supposed to cause stomach cancer actually did, I’d have died 10 yrs ago.
I’d rather have the flu.
I’m with you, but what about he Korean stomach cancer rate? Non-Kimchi related or what?
Freegards
Good for you!
I’d rather die...
;-)
As we say here in America’s dairy country about our wonderful Limburger cheese, “You don’t eat it with your nose”.
Understood. But their cuisine in general led to the Chinese referring to them as "The Garlic Eaters". Personally, I love their food. But it did take a little getting used to. Actually, I found the narrow steel chopsticks they use a bit hard to master after growing accustomed to the wood ones in Japan and the plastic ones in China. They take more skill.
I’d imagine that it’s the hyper-competitive urban lifestyle killing them. Kimchi would be pretty low on my list of suspects.
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