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Say kimchi!

Posted by rojung on May 20, 2007

One of the world’s healthiest foods  March 2006  health.com

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 “kimchi” instead of “cheese” when getting their pictures taken.  read more

Kimchi’s origin  foodkorea.org

Ever since human beings began cultivation, they have enjoyed vegetables that are rich in vitamins and minerals.  However, during the cold winter season, cultivation was practically impossible, which naturally led to the development of a storage method: pickling.  As a kind of pickled (salted) vegetable, kimchi was born in Korea around the 7th century.  read more

Kimchi’s nutrition  lifeinkorea.com

Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months. It has different kinds of nutrients based on materials and the level of fermentation.  Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron).  read more

Kimchi, gimchi, kimchee  wikipedia.org

Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables.  Kimchi is the most common Korean banchan eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).  Moreover, because it is both flavorful and healthy, the world-wide appeal and popularity of kimchi continues to grow.  read more

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