Kimchi
 

Anyone added this delightful dish to their woe?

I have been reading about the health benefits of fermented foods and kimchi fits the low carb bill pretty well. I have had it in restaurants before but never thought about buying it until today.

After a bit more reading, I think it may become a staple but wonder if anyone else has any experience with it in respect to low carb eating?

I buy kim chee from Trader Joe's, but it's mild. There are peppers in it but it's not hot. I put it in hot bone broth and add cream and maybe some Bragg's liquid aminos. I love it that way.

I have it once in a while. In fact, I need to buy some more. I love it :heart:

I discovered kim chi a few months ago. I LOVE IT! I first tried it at my local farmers' market and was definitely digging the funky taste. I recently found an Asian supermarket near me that makes it in the back of their store and sells it by the tub for 3 dollars. They even put their ingredients on the front in printed label form—no sugar! I like it more than the stuff I tried at the farmers' market, plus it's cheaper. Shop around and I'm sure you'll find several variations.

I think it's great, except for the chunks of ginger in it. I like the ginger flavor, but chunks of ginger on their own are a bit overpowering for me, personally. It's spicy and exciting, and smells awesome. I love that funky taste! I've read that you can heat it up in a skillet, but I just eat it cold as a side item. I generally savor it separately from the rest of the meal since it has such an in-your-face flavor profile.

Oh I should have mentioned that I bought it from my favorite Korean grocery and it is their homemade (same deal of a tub for $3). It is really delicious and spicy. Just sorry I didn`t buy more.

Oh well, I have to go back next week anyway as their shelves were cleaned out of shirataki noodles. I believe that the word has gotten out on those....DARN!!

I LOVE IT! I highly recommend it to those who don’t do diary and aren’t getting probiotics from yogurt and such. I was going to Korea town or the farmer markets to get it then was DELIGHTED to find a vegan version at Trader Joes. I’m not vegan just can’t have the shrimp they ferment it with in the traditional version so I look for vegan to be safe.

I try to remember to eat a half-cup of lacto-fermented vegetables a day, for their probiotic benefits. My local food co-op, where I buy groceries, has a number of delicious kinds of canned and refrigerated lacto-fermented veggies, and I've got kimchi, green beans, and "fall salad" (mostly cabbage but with some other veggies thrown in) in my fridge at the moment. Along with being good for me, the intense/spicy/vinegarish taste is very satisfying--kind of like how sometimes all I need to feel satisfied for a snack is a good dill pickle (or a little bowl of kimchi). :yummy:

I have eaten some almost every day for almost 40 years. My Korean friends made it and got me hooked. They made an all vegetable version, no fish.

While I was in the army I was stationed in Korea. I ate it for years both there and stateside when I got back.

It was a doozie the first time I caught a whiff of it. I seriously thought that we had a plumbing problem at the motor pool lol. Then I found out it was part of our Korean employee's brown bag lunch. Pops ate it every day. Eventually I ate it almost every day.

There are a several varieties too. Water kimchi is some kinda awesomely good stuff! Very refreshing on a hot day.

Homemade is best but King brand is pretty close at least for cabbage kimchi (or it used to be a long time ago).

:)

I buy it at the Asian supermarket I frequent.

I have tried numerous times to like it but I can't get past the smell. So instead I eat unpasteurized sauerkraut for the same vitamin c and good bacteria benefit.

http://www.lowcarbfriends.com/bbs/lo...7-kimchee.html

I make this once a week and eat it everyday! Have been doing this for a couple of years now. This version has no fish sauce, which I like better because I don't like fish sauce at all.

Hope you all enjoy this as much as I do!! :up:

I love kimchi! Homemade is great if you can make it (or get it from a local Korean :))

It's kind of an acquired taste, but once you get a taste for it, you'll crave it.

I have a fermentation crock, and have made homemade sauerkraut. I should try my hand at kimchee, too!