11-05-2006, 02:10 AM
i got a taste for kimchi while working with south koreans. they eat it daily, now i do to!
link to www.health.com]
World's Healthiest Foods: Kimchi (Korea)
by Joan Raymond
Loaded with key vitamins, kimchi contains healthy bacteria that aids digestion.
Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say ââ¬Åkimchiââ¬Â instead of ââ¬Åcheeseââ¬Â when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dishââ¬âmade with a mix of garlic, salt, vinegar, chile peppers, and other spicesââ¬âis served at every meal, either alone or mixed with rice or noodles. And itââ¬â¢s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its ââ¬Åhealthy bacteriaââ¬Â called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
What to do with it: Thereââ¬â¢s no need to make your own; just pick it up in the refrigerated section of your grocery store or an Asian market for around $4 per 32-ounce jar (Sunjaââ¬â¢s is one popular brand). You can wake up your morning by scrambling eggs with kimchi, diced tomatoes, and mushrooms. Use it as a wrap filling or to top a baked potato. Or try Spicy Beef and Kimchi Stew, which won our test kitchenââ¬â¢s top rating.
link to www.health.com]
World's Healthiest Foods: Kimchi (Korea)
by Joan Raymond
Loaded with key vitamins, kimchi contains healthy bacteria that aids digestion.
Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say ââ¬Åkimchiââ¬Â instead of ââ¬Åcheeseââ¬Â when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dishââ¬âmade with a mix of garlic, salt, vinegar, chile peppers, and other spicesââ¬âis served at every meal, either alone or mixed with rice or noodles. And itââ¬â¢s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its ââ¬Åhealthy bacteriaââ¬Â called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
What to do with it: Thereââ¬â¢s no need to make your own; just pick it up in the refrigerated section of your grocery store or an Asian market for around $4 per 32-ounce jar (Sunjaââ¬â¢s is one popular brand). You can wake up your morning by scrambling eggs with kimchi, diced tomatoes, and mushrooms. Use it as a wrap filling or to top a baked potato. Or try Spicy Beef and Kimchi Stew, which won our test kitchenââ¬â¢s top rating.