Food for Thought: Current Fascination

I like to think of myself as a healthy eater. And I also love international foods; things that make my mouth go “Hmm, that’s interesting”. However, a recent discovery of one of the healthiest international foods, won the “First Post Award” on my new blog.

As usual, I was walking down St. Catherine Street after my accounting lecture Wednesday morning, as I suddenly caught a craving for Korean spicy food. I reminisced those days of my childhood when I would try Korean spiced mushrooms at the market with my mother. The feelings came back and I stepped inside the Korean store, looking for a piece of my childhood.

A 750ml bottle – spicy Kimchi, caught my eye and I knew I had to purchase it at any cost. Later at home I discovered the following facts about Kimchi :

• It is commonly made out of cabbage-"baechu" (or Chinese cabbage) and red peppers


• Since the fermentation process of Kimchi is so complex, it’s known to have more lactic acid than yogurt, making it good for intestines and a great antibacterial food


• There are many fermentation periods. However, the best Kimchi is fermented for at least 2 weeks.


• For those of you who are concerned with salt, it contains very little of it. And it also has about 17 types of acids, including acetic acid.


• Has high levels of Vitamins B,C, Beta Carotene and also Vitamins B1, B2, B12( which double after a 3 week fermentation)

Believe it or not, there is more and I am enjoying reading about this fascinating food.

Next time you are at a Korean food store, grab some Kimchi and try it to see what the fuss is all about. I guarantee you will enjoy it!

Cheers!

for more info:

http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm?xURL=nutrition