Kimchi, Do You Buy It and How Do You Eat Yours?

SeaBreeze

SeaBreeze

Endlessly Groovin'
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USA
Just bought a bag of Kimchi at the Sprouts market, my husband wanted to try it and I know it's very healthy. We haven't tried it yet, and I was wondering how people eat it. Do you ever eat it plain, just a couple of forks full? Do you eat it over hot rice? Do you use it in certain recipes? Do you like the flavor?
 

Here's an article describing Kimchi.
https://revolutionfermentation.com/en/blogs/fermented-vegetables/what-is-kimchi/

“What is kimchi, and why should I eat it?”, you might be asking yourself. What is it and why is it so popular?

Kimchi is a kind of traditional, slightly spicy Korean sauerkraut made from fermented vegetables.

Its basic vegetables are usually napa cabbage, daikon radish, and carrots. Garlic, ginger, and Korean chili (gochugaru) are added for flavour.

This mixture is then lacto-fermented so that it develops a pleasant acidity and keeps longer.

In Korea, kimchi is served with almost every meal. It is used as both a side dish and a condiment. With its complex flavours and spiciness, it will enhance any dull dish.

Beware, once you have tasted kimchi, it is easy to get hooked!
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SeaBreeze said:
Here's an article describing Kimchi.
https://revolutionfermentation.com/en/blogs/fermented-vegetables/what-is-kimchi/



6-768x588.jpg
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I need to try this again. I did try it some years ago and it was too hot for my taste back then and too sour. I can get over the sourness but it was really too hot.

I tried it on a sandwich and also on a salad.

Even so, the underlying flavor was just delicious and I know I would love it if I got a milder jar. I'm gonna see if I can find some of medium heat.

Thanks for the reminder.
 
I would like to try that, last week I watched a YouTube about the positive effects of fermented foods on gut bacteria (our "microbiome" I guess it is called) and I bought my first little jug of kefir which turns out to taste like a slightly tangy buttermilk. It does seem to have a beneficial effect, so if I hear some good info about how to use kimchi I will try to find some of that to buy.
 
HoneyNut said:
I would like to try that, last week I watched a YouTube about the positive effects of fermented foods on gut bacteria (our "microbiome" I guess it is called) and I bought my first little jug of kefir which turns out to taste like a slightly tangy buttermilk. It does seem to have a beneficial effect, so if I hear some good info about how to use kimchi I will try to find some of that to buy.
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Yes I think it's really healthy, have not tried it yet but it's in the fridge. We've been drinking Kefir for many years, but not that often. Lately we've been keeping some on hand for a healthy 'snakd'. We have blueberry, strawberry and mango right now.
 
Kimchi's reputation of a health food comes from it's antioxidant, a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products. However, that antioxidant Sodium lactate, the sodium salt of lactic acid and is used as an antioxidant in food. What that means is, Kimchi is salted. It's also fermented.
 
Fermentation as a way of preserving food dates back thousands of years, sauerkraut and kimchi are very healthy food, so is yoghurt.

Despite its high salt content, kimchi does not raise blood pressure because the lactic acid bacteria in the fermented dish actually helps drive sodium out of the body.

Studies are investigating how valuable kimchi is in helping cancer patients fight the effect of chemotherapy.
 
We have had a long history with Kimchi. We ate as a type of hot fermented pickle with most of our Asian type meals. It also goes good with Romaine Noodles. We also made it ourselves, but it never was a scrumptious as what we got at the local Vietnamese store.

yangbaechu-kimchi-recipe-2.jpg
 
I first heard of Kimchi in an episode of "MASH" back in the 70's. Frank had seen a married couple burying something on their perimeter. He made a big deal out of it being some kind of land mine. They finally dug it up and found out it was Kimchi and they buried it to help ferment it. :D

I have never tried Kimchi but I do like Kombucha. It is like a fermented tea that also has a lot of health benefits. Drink it all the time.
 
Uptosnuff said:
I first heard of Kimchi in an episode of "MASH" back in the 70's. Frank had seen a married couple burying something on their perimeter. He made a big deal out of it being some kind of land mine. They finally dug it up and found out it was Kimchi and they buried it to help ferment it. :D

I have never tried Kimchi but I do like Kombucha. It is like a fermented tea that also has a lot of health benefits. Drink it all the time.
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I like Kombucha too, haven't had any in a long time though.
 
I have had kimchi several times, and even made it myself. I like sauerkraut better than kimchi, bit if I have it with rice, it seems to help the flavor over just eating some kimchi.
I know that it is healthy, so I have tried several recipes that I found online, but I don’t like the cabbage that is used to make kimchi, it just gets all mooshy. I like regular cabbage better.
 
I tried the Kimchi a few days ago, had several small forkfulls. It tasted much better than I thought, although a bit spicy. I'd have a forkfull a day just for health reasons, my husband said he would try it on something like a chicken apple sausage. Glad it didn't taste like sauerkraut.

I did buy some raspberry Kombucha with Chia seeds too, been a long time, will have it when I'm in the mood.
 
Its an Asian food. I love it if its made right. Im going to make this cooks recipe in the spring.
 

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