The last kimchi thread made me search kimchi and stomach cancer. I dig kimchi, what does everyone think? Hopefully someone will explain it is all made up or something or I already eat stuff that is way worse. Or the Koreans are just genetically predisposed or smoke and drink too much? Maybe the fresher stuff is better than the long-fermented really stank fishy kimchi?
Freegards
Kimchi doesn’t have to have seafood in it. I can’t eat seafood so I buy vegetarian kimchi. Just as good. I do not think kimchi causes stomach cancer anyway.