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Traditional Kimchi Is Great Health Food

March 12, 2013 by  

The super-spicy Korean food/condiment kimchi is one of the world’s most healthful foods.

Packed with vitamins A, B and C, and high in fiber, Kimchi has been a part of Korean culture for thousands of years. Its first recorded appearance came in the 7th century. In Korea, Kimchi is consumed at an annual rate of about 40 pounds per person.

The dish is traditionally made with fermented red cabbage, garlic, salt, vinegar, chili peppers and other various spices and then used to top rice, beef, noodles and stews. It can also be eaten alone. One added benefit of kimchi is the large amounts of healthy bacteria called lactobacilli. This good bacteria is found in fermented foods and can help with digestion and prevent infections.

Kimchi can be purchased at Asian food stores and some grocery stores. It can also be  homemade.

Bob Livingston

is an ultra-conservative American who has been writing a newsletter since 1969. Bob has devoted much of his life to research and the quest for truth on a variety of subjects. Bob specializes in health issues such as nutritional supplements and alternatives to drugs, as well as issues of privacy (both personal and financial), asset protection and the preservation of freedom.

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  • mimi

    since it’s made with cabbage, I’m wondering if the same bacterial benefits come from saurkraut!?

    • Bruce Nakamura

      Yes it does, as well the japanese dish made with pickled cabbage called Tsukemono. I believe it is the fermentation that causes the bacteria to be produced and that every culture has some kind of natural remedy for just about every kind of illness and disease.

    • Mike

      In the raw form kraut, or any raw fermented foods, would have the bacterial benefits, but the canned stuff has been pasteurized, so all the bacteria are dead in it. It is still good though.

      • Chris

        Many alternative doctors say: eat fermented foods.

  • S.S. McDonald

    Kimchi is wonderful….unless you want to be around others. Then all the breath mints you can eat won’t mask the smell.

  • Wil

    Wow,lol, I have been thinking about trying my hand at making kimchi lately.Thanks for convincing me.

  • Michael J.

    Dear Bob,
    I have a jar of home made rotten cabbage in my fridge right now provided to me by my Korean sister-in-law. I have enjoyed this dish for thirty years and would submit that there is nothing else quite like it.

  • s c

    Eat it. It’s good for you. It’s very tasty. Use extra garlic, too.
    In the event that you’re one of many people who tend to manufacture excess amounts of ‘gas’ (regardless of what you eat), make sure you’re around someone who’s elected (preferably someone who’s taking up space in Kongress).
    Should an elected type try to tell you that you stink, just say that you’re a “victim,” and then he or she will have to ‘tolerate and accept’ your victimhood. Two can play THAT game, folks.

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