I’m totes in love.
Did you know kimchi is known as the world’s healthiest foods?
If asked for a taste description of kim-chi, I’d say it’s similar to spicy sauerkraut.
& I F-ing LOVE sauerkraut. I’m a real, true blue sauerkraut fan.
If you don’t like kimchi, disguise it in other foods like soups or salads.
According to this article, “Koreans eat so much of this super-spicy condiment (forty pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And its 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.”
I’m a fan in my daily salad, on top of a sweet potato, &/or in my scrambled eggs.
But lately I’ve been it eating it plain jane.
Yup. Just by itself. I’m that addicted.
Kimchi is also packed with vits. Think Vitamin A/B/C. BUT the real benefit: it’s loaded with ‘healthy bacteria’ ( also called lactobacilli ). This bacteria is typically found in fermented food ( like Greek yogurt & fermented cabbage ). This online source states that “due to the fermentation process kimchi is an excellent source of probiotics, these are the good bacteria that help your body fight off various infections. Kimchi is also packed with vitamins and minerals such as vitamin A, some B vitamins, iron, calcium, & selenium ( << remember this TSC post on the importance of selenium? ). These all contribute to supporting muscle growth, improve your immune system, and improve blood flow.”
Healthy bacteria ( a total oxymoron! ) helps with digestion & literally stops yeast infections in their tracks. Forget Monistat egg-shaped grossness. Kimchi kills yeast naturally.
Like, buh-bye yeast infections- love always, lactobacilli.