Gotta love the fact that Joe Kim has his own Kim Chee. I would have spelled it as Kimchi.
Joseph C Kim
I’ve had some really hot and spicy kimchi over the years. I tend to avoid those really hot and spicy kimchi these days. Why? Because I don’t think they could be good for your stomach or your gut. Kimchi that burns like that has to be damaging the lining of your gut. That could result in an increased risk for stomach cancer. That could be one of the reasons why Koreans have such a high incidence of stomach cancer.
I like kimchi, but I’ll go with mild or medium now. I’ll pass on the suicide or the burning hot varieties of kimchi.
Joseph C Kim
You will find a great kimchi jigae recipe on cHow Divine. Just add a few ingredients (like tofu and meat) to your aging kimchi that’s turning a bit too sour, and you’ll have delicious stew in no time!
Have you tried kimchi? It is usually quite spicy.
That’s how Koreans like it. I am Joseph Chaiwhan Kim and I am Korean. I like kimchi.
Joe Kim Kimchee, Inc. 15-0027 is listed as an approved vendor for the US Army:
Approved for: kimchee (won bok, cabbage type), takuan (pickled radish), & vegetables (processed)
The military must like eating kimchi!
There was a medical research study performed by scientists in Korea. They found that in a certain population of patients, “a high consumption of kimchi, soybean paste, and stews was associated with an increased risk of gastric cancer.”
Stratified according to the NAT2 acetylator status, high consumptions of kimchi, stews, and soybean paste showed higher risks of gastric cancer in slow/intermediate acetylators than in rapid acetylators. The odds ratios for the slow/intermediate acetylators were 4.82 (95% CI: 3.23-7.19) for kimchi, 2.34 (95% CI: 1.64-3.34) for stews, and 1.82 (95% CI: 1.29-2.58) for soybean paste, respectively. The odds ratios for the rapid acetylators were 3.03 (95% CI: 2.00-4.62) for kimchi, 1.60 (95% CI: 1.07-2.38) for stews, and 1.42 (95% CI: 0.95-2.10) for soybean paste.
Nitrate levels are high in kimchi.
The full article can be found here:
Int J Cancer. 2009 July 1; 125(1): 139–145.
Effects of Dietary Factors and the NAT2 Acetylator Status on Gastric Cancer in Koreans
Yan Wei Zhang, Sang-Yong Eom, Yong-Dae Kim, Young-Jin Song, Hyo-Yung Yun, Joo-Seung Park, Sei-Jin Youn, Byung Sik Kim, Heon Kim, and David W. Hein
Let’s face it: it takes a long time to make kimchi. Plus, it’s a lot of work. You need many different ingredients, and the process can be messy and smelly. Then again, kimchi smells, so it would make sense that it would smell as you’re making it.
I grew up in a home where my family made kimchi. Now, we just buy it at a local Korean grocery store. It’s easier. It’s quicker. It’s simpler. We just go to our local Hmart to get our kimchi.
How about you?
I’m Dr. Joseph Chaiwhan Kim and I love eating kimchi.
How do you spell kimchi? Kimchi? Or Kimchee?
The most common spelling seems to be kimchi.
I’m Joseph Chaiwhan Kim and I love kimchi.
Some people think kimchi is a health food.
Some people think kimchi causes cancer.
Could they both be right?
Kimchi is a pickled food. As a result, it could have some harmful effects if eaten in large quantities.
There are more research articles exploring the health benefits of eating kimchi. However, eating large quantities could be harmful.
I’m Dr. Joseph Chaiwhan Kim. I’m Korean and I love to eat kimchi.
In Korea, everyone eats kimchi and rice. These foods are staples. We could not survive without them. It’s a part of our culture. It’s a part of our families. It’s a part of our daily habits.
Koreans put kimchi in hamburgers and pizzas. We put kimchi in our dumplings and noodles.
Kimchi is everywhere.
I’m Joseph Chaiwhan Kim and I love my kimchi.