Regular readers of this site know that I am a huge fan of kimchi. I love eating it and love making it. It is a nutritional powerhouse and I credit it with restoring my gut flora and greatly improving my immune system. As much as I wish everyone loved kimchi like me, I occasionally get some resistance. This post is about overcoming your objections to kimchi.
As I put this post together, I just had to eat some kimchi!
Skeptical of Fermented Veggies?
It has only been a short time in human history where we’ve been able to refrigerate our vegetables. How did we keep our food from going bad before electricity kept our produce at a constant cool temperatures? We learned how to harness the good bacteria to keep the bad bacteria from rotting the food. Fermented veggies are nutritionally superior to raw veggies and are an essential step to excellent health.
If you feel kimchi is too spicy, just use less Korean red pepper or use none at all. Most Asian markets even sell something called White Kimchi, which has no red pepper in it.
Almost every recipe I’ve seen for kimchi uses more salt that is needed for a healthy fermentation. That includes Korean cookbooks. In the post Kimchi 101, I cover just how little salt you need. And although I’ve never tried it, there are a number of sources that state you can rinse the salt off the cabbage just before you pack the jar.
What Do You Eat With It?
Since kimchi does has some saltiness, eat it as a condiment to dishes that you would normally add salt to. I eat it frequently with eggs. If you add it to a soup, finish cooking the soup, turn off the heat and let it cool first before adding the kimchi. You don’t want to boil the kimchi and kill off all the good probiotics.
MSG and Sugar?
Two years ago the Asian markets were stocked with brands that either had MSG, sugar or both as ingredients. Things are better now. Now they carry a few brands without MSG and sugar. A small amount of sugar may not be a bad thing for a veggie ferment, but I don’t think it is necessary.
I hope I convinced you to give kimchi a try.