I lived in Korea for six months and got to like it. Now if I don't eat kimchi, I don't feel as good. You can actually FEEL the health benefits, more or less within an hour. You'll feel better physically, even mentally. Great stuff.
Yes, indeed. It's one of these foods which literally gives you a powerboost. I'm extremely sensetive about food and I've experienced it long before I went deeper into nutrition.
So true! I just had some today after not having it for a while, and I feel so good haha! I’m gonna have it every day now! It’s also good for gut health so that may be why
Kimchi is one of the foods that never hurts my stomach.i learn how to do kimchi years ago and I make my own at home but I follow maangchi's easy kimchi recipe but I don't add octopus that's optional.i made a new batch yesterday and it lasts me months and I love making different korean dishes with kimchi.now that I know how healthy it is I will continue making it 💜
Kimchi can tamp down H pylori, the intestinal bacteria that cause many people to have stomach pain and bloating. Look for videos about H pylori and you will learn many ways to reverse the negative symptoms a gut infestation causes.
Publix grocery store and even Wal-Mart carry a brand called, "King's" Kimchi which is Mild and has no shrimp or fish sauce in it. I go through a jar every 3-4 days! I love it!!! 😍
@@denise8791 AND, i just found Radish Kimchi which i loveeee in the jar at The Fresh Market. They might just have it at Whole Foods too, but they are too far from me!
@@1BethMcBeth I found "chonnga" kimchi today but it has anchovie. I didnt notice cause the darn ingredients are so tiny and impossible to read. I only got a small jar though
@@denise8791 Donate to a neighbor, but if you haven't opened it, you could call store and ask about return policy; although, during this COVID-19 time, probably no returns! 😷But, maybe offer to a good neighbor, friend or family member that eats seafood. 😑
The downside to kimchi is that once you get it, you end up addicted to it. If I don't have a kimchi for a week or so I start twitching and feel a general malaise.
@@sweetbeepIm Korean so Im addicted since birth. Its like trying to listen to jazz without the hihat or cymbals. Tom's are great but after while you want to murder for a crash.
Korean here! I love my kimchi. Packed with tons of nutrients and health benefits. Don't forget the Saeu-jeot (fermented shrimp). It's really healthy. Many people don't realize that most kimchi is not vegan. A lot of the Americanized kimchi's sold in specialty American-chain stores usually do not contain saeu-jeot.
I've seen and smelled your shrimp paste In a jar and there is no way in his lifetime that a normal American will put thT in their mouth. That's some generational poverty food, like rotten potatoes with the Irish.
Oh my gosh this stuff is so good! I tried this at a Korean restaurant and fell in love with it. Tried to make it myself but SCREWED that up. Then I found some authentic kimchi at Walmart (of all places) and it tastes AMAZING. Love to make over easy eggs (Pasture eggs) in grass fed butter then warm the kimchi up in that butter for just 15-20 seconds and it's so darn good!!
roasted kimchi in pork fat (or just canola oil/butter could do the job) is another commonly eaten "warm" kimchi type in Korea..usually in Korean BBQ settings. But now (since 2013 or so) putting Kimchi in tacos and other western meat dish has become a common thing..but yeah (cooked, not cold) kimchi and eggs is a fail-proof combo. Kimchi-JJigae (김치찌개 kimchi stew) or Kimchi Bokkumbap (김치볶음밥..kimchi fried rice) restaurants tend to serve fried eggs as an optional side dish
I somewhat recently fell in love with kimchi and that sounds so good. I’ve been eating eggs every day so what a great way to change it up. Heating it doesn’t cause it to lose some of its benefits?
Vinegar is "pickling" (water, vinegar and sugar). Kimchi, Sauerkraut and the like are "Fermented" foods. Veggie of you choice, salt, water and seasoning if desired. No added sugar. Oh, and you don't need added water for sauerkraut if the cabbage is fresh and prepared correctly.
My family likes to add oysters to our kimchi, but make sure to add it a separate smaller batch ready to eat. You don’t want it to ferment with your kimchi as it gets janky after a long time
@@daddyo3d990 there is more than a 100 kids of kimchi.i just made a brand new batch and that last me months.its too expensive that I go to a Korean supermarket called lotte and it's a lifesaver.check this lady called maangchi and her video is called easy kimchi.i skip the squid because it's optional plus I don't like squid and it's delicious and I can do so many korean recipes.
I tried this at a Korean restaurant a few years ago, did not know it was kimchi, it was unusual and cold. First time i put it into my mouth i spat it out, but i was intrigued by the unique taste and it grew on me.
In Hawaii we eat a wide range of international foods. We grew up with kimchi, umeboshi a pickled plum,(Japanese plums) daikon pickled radish also from Japan and all kinds of dishes like pasteles & Spanish rice, from Puerto Rico, Portuguese bean soup, Nishime from Japan, Chicken papaya soup and bittermelon soup both of Philippines, and of course Hawaiian kalua meats, laulaus, poi or fermented taro and lomilomi a healthy salad with salmon onions and tomatoes with green onions, parsley or cilantro. And I could go on and on. It's amazing how much different cultures share their dishes during celebration of weddings and other occasions. My parents cooked up alot of different culture dishes. Plenty of Japanese and Portuguese foods and some delicious Filipino foods. Etc. And of course we usually had rice with our meals for dinner time.
you said everything nail on. you really are good at this dr. eric, watching from previous videos, and u know a lot about human health, you def promote the absolute best of it all in eveyr aspect from food to supplements. all the best, thank you a lot, appreciate what you are doing.
Dr. Berg, thank you for this info on kim chi. I always appreciate your in depth explanations! I would love to learn how to make my own Kim chi. Maybe you could do a video on how to make the most nutrient dense Kim chi!
@@ladyg1772 It’s made mostly with cabbage, radish, garlic and paprika but there are some variations. It can be quite spicy, tomato like but there’s just so much depth of flavor. It’s fantastic with some salad greens.
One time when I was stress eating I was eating less kimchi and I was only eating 1 tablespoon a month. Ended up gaining 150 lbs because of binge eating disorder. soon as I was diagnosed with high blood pressure my mom started giving me more kimchi in my diet and made me eat less rice. Cravings went instantly away and I started eating healthier almost instantly. Benefits of being a hapa.
After watching your lessons on Kefir and Kimchi, I found both at Walmart. The Kimchi is pretty potent, so I only have a little each day. The Kefir comes in quart bottles, made by Lifeway Foods, Morton Grove, Ill, in both strawberry and blueberry flavors. I would never have known about these things, had you not presented on them. Thank you, Doc. Pennsylvania says, Bully for Doc Berg ! ☺
Kefir should be made at home. It will have way more beneficial microbe growth. The store bought Kefir in the supermarket is crazy expensive compared to the Kimchi. And it's less beneficial than store bought kimchi. Usually you can get Kefir colonies from someone in your neighborhood for free. Because they multiply that quickly. If you are buying, only buy the store Kimchi.
Kefir that is fruit flavored is bound to be loaded with sugar, something you want to avoid. Use the plain kind and to add flavor you can throw in some fresh blueberries. Good health to you!
I live in Thailand, never had kimchi but its available here and i started eating it yesterday, because of your video. Thank god that it taste good, haha. Will add it now to my daily chicken and rice
I was always curious to know what it tasted like. Ordered some Korean food for the first time in December and had some Kimchi. At first I didn't like the taste that much but I miixed it with some white rice and now I am hooked lol I almost screamed when I saw that my supermarket sold fresh bags of Kimchi. For those who don't like the taste, make sure to eat with rice or noodles. I love it with some white rice, noodles, brocolli and avocado. Also, with Kimchi, a little goes a long way. That bag lasts me a few days. I have it whenever I want something quick to eat. I am so happy to hear of all the health benefits. Saludos from Puerto Rico!
Somewhat recently fell in love with kimchi, so much flavor. And I was surprised how much I ended up loving sauerkraut, I got Bavarian style and I’m not sure of the differences but I eat it by itself as a snack every day.
I've been aware of vitamin K2 for about 5 years following a YT video by Kevin Kennedy and his vit K2 butter. So a few days ago I was talking about sauerkraut and its benefits with a friend and she suggested kimchi to me. I got some the other day and had a bread roll with smoked salmon and kimchi - it was amazing! I love chilli and garlic and had been thinking about adding it to sauerkraut as I think it tastes ok but I'm not a massive fan of it. But kimchi is another level of pleasure. Excellent video as always by Dr Berg.
@@johnricharddowling3276 it really is, I’ve been pairing it with all kinds of things like eggs or fish. So much flavor. I found a new sauerkraut but a brand called Cleveland Kraut and it’s the roasted garlic one… the first REAL sauerkraut I have found around here… and oh my gosh if you haven’t had that then try it. I ate almost the entire bad the first day.
I'm half German, and yet ... no to the sauerkraut. It seems as if I should like it, but I don't! But, I LOVE the Kimchi! So, I eat that with frequency.
Sinto Gourmet is my favorite brand of Kimchi and it is vegan too! In particular, I like their Spicy Red Napa Cabbage and it is great on (veggie) burgers and tacos. It comes in a resealable pouch and you can drink the juice when the bag is empty. I go through about two pouches a month and often eat some as a snack.
I just tried Kimchi for the first time today. It's so good, I am glad I finally tried it out. I always hated wasting money on lettuce for tacos. Will be putting kimchi on tacos going forward.
I'm in Korea right now, we're eating Kimchi everyday. My metabolism has gone from being asleep to being hyper active, I'm 41 years old but have a metabolism of a teenager over here, I burn through any foods. it's amazing stuff.
Also make your own Sauerkraut - which Dr. Berg mentions in the video - a wonderful side-dish to any meal, with the same benefits as Kimchi... and super easy to make...
I generally buy large buckets of Kimchi from a Korean food store. I was concerned that it may not be Organic, but was reassured by a friend that most Kimchi from Korea is organic and it's unlikely that one can find inorganic. However, if anyone has more information, I would love to hear about it. Thanks :-)
Just make your own-- it's so easy. Just roughly chop the vegetables, add some salt and optional fish sauce... pound or kneed with your hands until juicy.... put into jars.... cover with water if there is not enough to cover vegetables.... cover with a lid and let sit on the counter for 3+ days.
Yes, I agree... I have several recipes, but I'm too bloody lazy to make my own and it takes quite a while for it to ferment enough... I guess I'll just have to bite the bullet and get some motivation... lol Anyway, that way, I will know that it's Organic :-)
I ALWAYS MAKE KIMCHI DR .started to make kimchi after watching your videos about probiotics and kimchi. thank u so much i appreciate everything you have done for us!
Bought some yesterday and had it on Toast with Avocado this morning. Very good topping. I found a new favorite toast topping! Thanks for the added information. I heard of the K2. but didn't know about the added nutrients. Good stuff!
I used to not like kimchi I think it’s because I had older sour kimchi that was fermenting too long or just that specific brand. But once I had fresh homemade kimchi that was fermented but still had a nice freshness or crunch to it and also another brand that emulates homemade and fresh, it really changed my mind. Kimchi is one of those things that is really best homemade as it’s done with family members and made in batches. If you don’t like kimchi I highly suggest trying a brand called Twins Kimchi. They are in the US and make traditional Korean kimchi. I find the ones imported from Korea, especially if you are not in a area where there are a lot of people buying kimchi, you’ll get kimchi that’s been fermenting longer than ideal.
Kimchi is really amazing. I like Sauerkraut, but kimchi is so much superior since you can adjust it so well to your preferences. First it may have tasted a little weird but then I suddenly wanted more and more. I recently started making my own kimchi. Seriously, it's far beyond anything which you get at stores or in restaurants. I'm really addicted. :D Also I noticed that i do not need as huge servings as I do with other, "normal" vegs. I get satisfied way faster. Yes, it does requiere some time to make it, but once you know how you like it, you can just do bigger portions. This way i actually safe time with cooking during the week.
Sauerkraut does not have the same health benefits as Kimchi. 🟢Why we should all eat Kimchi and other Korean fermented foods A recent Fermentation journal study reviews various traditional Korean fermented foods for their biological functions, production, and future contribution to global wellness. ✔Hypertension Most fermented food products commonly incorporated into Korean meals have historically been used for their health benefits. Instead, several studies have shown that some Korean fermented food products may be associated with anti-hypertensive health benefits. Doenjang, for example, is produced through a long fermentation product that has contributed to its ability to reduce blood pressure (BP) levels and control the renin-angiotensin system (RAS). Cheonggukjang also aids in regulating BP. Comparatively, gochujang consumption suppresses thrombolysis and inhibits angiotensin-converting enzyme (ACE) activity and platelet aggregation. Evidence from one previous survey suggested that people who regularly consumed kimchi also had relatively lower blood pressure. ✔Obesity Several studies have investigated the impact of kimchi on body weight, with various factors, including the degree of fermentation and ingredients, contributing to this beneficial effect. Kimchi with red pepper, for example, appears to reduce perinephric fat pads and body weight and promote fat loss and energy consumption. Previous studies have also reported the reduced expression of obesity-related genes in obese individuals consuming kimchi. In addition, kimchi consumption in these individuals also reduced markers for metabolic diseases such as insulin, high-density lipoprotein cholesterol (HDL-C), BP, and C-reactive protein (CRP). Depending on the duration of fermentation of doenjang, its protective effects against metabolic diseases-associated risk factors differ. Nevertheless, doenjang has been shown to be highly effective against obesity, as demonstrated by computed tomography (CT) images and the reduced expression of genes associated with the development of fat cells. Several studies have also confirmed the anti-obesity effects of fermented and non-fermented gochujang. Furthermore, gochujang also improves lipid profiles and reduces visceral fat levels, whereas cheonggukjang enhances lipid metabolism and exhibits anti-obesity effects. Persimmon vinegar has been shown to be effective in regulating blood glucose levels and body weight, along with improving lipid metabolism. These effects are likely due to the high level of organic acids present in this product, some of which include acetic, citric, and malic acids. ✔Diabetes mellitus The metabolites and active compounds present in kimchi likely support the effective management of diabetes. In fact, in vivo results have demonstrated that four weeks of kimchi consumption successfully reduced blood glucose levels in an animal model of type 2 diabetes. When obese people consume gochujang, their insulin sensitivity generally improves, which regulates their glucose levels. In addition, cheonggukjang has high fiber content with a low glycemic index, thus making it appropriate for managing blood glucose levels. Cheonggukjang also comprises a trypsin inhibitor that increases insulin sensitivity and secretion. In clinical settings, the consumption of cheonggukjang for eight weeks has been shown to reduce fasting blood glucose, low-density lipoprotein cholesterol (LDL-C), and total cholesterol levels. This product also suppresses a-glucosidase activity, thereby improving insulin resistance. Cucumber vinegar has also been shown to regulate insulin levels. ✔Lipid profile Kimchi inhibits lipid production in blood vessels. Moreover, the consumption of aged kimchi significantly decreases pro-inflammatory cytokine levels often associated with arteriosclerosis. In obese individuals, aged kimchi has been shown to reduce BP levels, fasting blood glucose, and body fat percentage, all of which are risk factors for metabolic syndrome. In healthy individuals, the consumption of cabbage kimchi has been associated with reduced blood LDL-C/HDL-C ratio, triglycerides (TG), and arteriosclerosis index. Furthermore, pre-diabetic patients' consumption of fresh and fermented kimchi can improve lipid metabolism, obesity, and inflammation. Doenjang reduces the risk of cardiovascular disease and arteriosclerosis by reducing LDL-C, total cholesterol, and very-low-density lipoproteins (VLDL)-C levels and inhibiting thrombin production, lipid synthesis, and delaying fibrin coagulation. In addition, this food product also suppresses thrombolysis and platelet aggregation. Fermented gochujang positively impacts lipid metabolism and has also been shown to reduce hyperlipidemia, LDL-C, total cholesterol levels, and obesity. Protease, which is present in cheonggukjang, suppresses cholesterol synthesis and has antithrombotic effects. Cheonggukang is also rich in indigestible saccharides and dietary fiber that reduce the absorption of total cholesterol and triglycerides and promote fecal lipid excretion, thus aiding in the prevention of arteriosclerosis. Clinically, the consumption of cheonggukjang had anti-arteriosclerosis effects in overweight individuals. Cheonggukjang also appears to reduce arteriosclerosis-associated index protein. ✔Gastrointestinal effects Microorganisms in kimchi act as probiotics that positively affect intestinal health. Lactic acid bacteria in kimchi decrease intestinal pH and inhibit intestinal toxin absorption and the proliferation of harmful bacteria. Notably, kimchi consumption is often associated with beneficial effects in irritable bowel syndrome (IBS) patients. Doenjang fermentation produces vitamin B12 and K2. The Bacillus sp present in cheonggukjang improves overall intestinal health, eases intestinal movement, and suppresses harmful bacteria. Regular cheonggukjang consumption relieves symptoms of inflammatory colitis. ✔Cancer Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with a greater degree of anti-mutagenic effects. Cancer preventive kimchi (CPK) reduces the risk of inflammation and gastric cancer and alleviates certain cancer symptoms. Ganjang is also associated with certain anti-cancer properties. When sesame seeds are added to ganjang, their anti-cancer properties are enhanced. In addition, ganjang older than 15 years can significantly increase natural killer (NK)-cell activity and the proliferation of spleen cells. Meju, the raw material used in the preparation of doenjang, is susceptible to fungi producing aflatoxin. Prolonged aflatoxin exposure increases the risk of developing cancer. Doenjang older than one-year harbors microorganisms that restrict the production of aflatoxin. An extended fermentation period increases the anti-metastasis and anti-cancer effects of doenjang. Furthermore, doenjang has tumor-suppressive and liver-detoxification effects. Gochujang also has anti-cancer and anti-metastasis properties. The anti-cancer benefits of this food product increase with more extended fermentation periods, thereby making these effects of traditional gochujang more pronounced. Bay salt utilized in the preparation of jeotgal has been attributed to its anti-mutagenic activity. Unfermented jeotgal also exhibits anti-mutagenic activity. The antioxidant action of cheonggukjang is proportional to the presence of isoflavone and polyphenol contents. ✔The immune system The consumption of kimchi in adequate amounts can reduce the severity of allergic rhinitis, atopic dermatitis, and asthma. Similarly, doenjang enhances immunity and is associated with antioxidant, anti-inflammatory, and immunomodulatory activities. Cheonggukjang has immunomodulatory properties, enhances immunological functions, and alleviates allergies. Likewise, jeotgal has anti-inflammatory properties and a broader anti-allergic effect. ✔Oxidative stress and aging Aged kimchi consists of several antioxidant substances, including vitamins C and A, lactic acid bacteria, and various metabolites, all of which support the removal of free radicals. When mustard leaf is used to prepare kimchi, anti-aging effects are provided through its ability to reduce the production of free radical species in the brain. Cheonggukjang also consists of several compounds capable of reducing oxidative stress and inflammation, including isoflavone, glycans, peptides, dietary fiber, and microorganisms.
What you mean inverter heat pump. A heat is a heat pump. Heat pumps work all year long. IN the summer it removes the heat out the house and in the weather it transfer the heat in the house .
The difference in bowel movements with our without kimchi for a few days is night and day. The Koreans definitely knew what they were doing with kimchi
Real kimchi has more than just vegetable based probiotic, they also put fish/shrimp fermented paste so that it is a wonderful blend of probiotics that also keeps them surviving due to high fiber content.. it is such a wonderful cuisine and tradition that American should blend it to diet.
hey Dr. berg nice video as always .... !!.....i would highly request you to make videos on "reactive hypoglycemia"....definition, causes, symptoms, differential diagnosis, effects, foods to eat, foods not to eat... in short everything about it....
Yeah! Kimchi! There are so many different types of Kimchi and everyone makes Kimchi different ways, but in general, sugar and flour (wheat or rice) are added.
S Like I said there are many different ways to make Kimchi, not only with nappa cabbages, but with cucumbers, raddishes, green onions and many more. I am Korean and I have made Kimchi many times. We use rice/wheat flour to make "glue" to hold spices together and stick to the cabbages. Sugar is also added, some people add pears,apples or persimmons (my grandmother used add persimmons) instead of sugar. Ask your Korean friends if they add any starch or sweetners. I bet most of them do.
Yes they do add sugar to help the fermentation process. It's always done in traditional korean kimchi. And I think she means rice flour. They add rice flour to thicken the paste.
Stomach cancer rates are high in parts of Asia, especially Korea, and studies do indeed suggest that at least part of the reason may be all the kimchi, miso, and pickled fish people eat in that part of the world. Those foods contain N-nitroso compounds, which are likely carcinogens.
No, you're an ignoramus telling the opposit!! *Cancer--Medical Life Science News Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with a greater degree of anti-mutagenic effects. Cancer preventive kimchi (CPK) reduces the risk of inflammation and gastric cancer and alleviates certain cancer symptoms. *Why we should all eat Kimchi and other Korean fermented foods
My grandma makes Salvadoran curtido with cabbage, carrots, cucumber, jalapeños, vinegar and lime juice. It’s really good and I always eat a ton of it because I want probiotics and I’m hungry. Anyways, I guess it’s like Kim Chi.
Aaron Bear : Every culture has its fermented foods. They're essential to avoiding degenerative diseases. "All disease arises in the gut." said Hippocrates two millenia ago.
many meta-studies seem to show that fermented/pickled foods, including kimchi, raise dramatically the risk of different types of GI cancers (hence disproportionally high GI cancer rate in Korea and Japan). what do you make of these claims? is it an issue of quantities? what would be a safe serving size?
Kimchi is more difficult and time consuming to make than sauerkraut. I make both. Finding, purchasing and prepping the ingredients for kimchi is time consuming so you have to be very prepared and everything has to be done same day to be fresh. My homemade kimchi is the only thing that opens my husband's blocked sinus when it occurs. I love the quick kimchi recipe tutorial from Maangchi. She makes it easy and fun. I store kimchi in loosely sealed mason jars in the refrigerator after initial 2 or 3 days at room temperature. It is worth it.
I put a bottle of kimchi in the fridge, at my work place for lunch. Ha, I have no shame in my asianess. Although today, I really whipped out a whole rotisserie chicken to microwave. In my defense, I was running late, & I couldn't find any Tupperware 😒... and parts of it was already gone... Plus, I think those things go bad fast.
I made my first batch of kimchi .. it's 4th day of fermentation.. smell of kimchi is really strong ..is it alright if I eat kimchi now and everyday from now on ? I have never tried kimchi before..so I'm little worried !
Kimchi is one of No.1 “superfood” group in 2018, according to a survey ✔ Kimchi is a vegetable version of yogurt, it is packed with antioxidants and fibers so It's much better than yogurt. Korean are live longer(*Koreans to live longest among developed nations by 2030) and Koreans are known to have the most beautiful skin in the world (Kimchi stimulates blood circulation) ● Kimchi has load of probiotics & antioxidant, strengthen immune system, cancer preventing properties, preventing oxidative stress and aging etc.. Even Dr.OZ often recommended to eating Kimch as a “Supper Probiotic Food” in his TV- shows.
I LOVE kimchee. I really do. But what I don't hear is how BAD it is if you have digestive problems like acid reflux, which I do. I am 76-years old, so it is quite common as you get older. The problem with kim chee is simple: It is so spicy, that if you eat it, especially later in the day, you are virtually GUARANTEED of having a tough night's sleep and will definitely pay for it the next day. I hate to say it, but eating spicy foods can have terrible side effects if you suffer from GERD. So always eat sensibly.
it can also have a high sodium content depending on how it is made. be careful for those people who are or might be at risk of high blood pressure. also i think some of the ingredients might be classified more as a turnip instead of a radish.
Only 45% of people with HBP are sensitive to sodium. That means more than half aren't... and the daily recommended amounts from the government are TOO LOW and will cause damage to your kidneys. The Salt Fix is a great book that includes tons of (actually researched) info about our sodium needs (versus the gvmt recommendations that were not based on studies).
@Taiwo Omotosho I have no idea. I've never made kimchi but I would be careful changing safe recipes for things like canning, pickling, and fermenting. Botulism is a silent killer...
Hello Dr. Berg, I think there are many other people who wants to know about whether eating "shirataki" noodle on keto is okay or not. Please make a video about it 😊😊😊😊
I lived in Korea for six months and got to like it. Now if I don't eat kimchi, I don't feel as good. You can actually FEEL the health benefits, more or less within an hour. You'll feel better physically, even mentally. Great stuff.
Yes, indeed. It's one of these foods which literally gives you a powerboost. I'm extremely sensetive about food and I've experienced it long before I went deeper into nutrition.
This is true!
So true! I just had some today after not having it for a while, and I feel so good haha! I’m gonna have it every day now! It’s also good for gut health so that may be why
Facts. The rich smell cleared my congestion. And my headache disappeared
This dude told me to start taking cold showers. I dont feel all that different. But I feel like kimchi gives me gas
Korean food is my favorite so I eat kimchi all the time. The smell is strong but I'm used to it.
Girl your pretty
Ajmusicboyxxx I knew the 1 comment for this girl would be something about her looking good.
@@kevn99 well she is.
Me too. There is only durian now that I can’t ‘surpass’ its smell yet.
She's not that pretty
Kimchi is one of the foods that never hurts my stomach.i learn how to do kimchi years ago and I make my own at home but I follow maangchi's easy kimchi recipe but I don't add octopus that's optional.i made a new batch yesterday and it lasts me months and I love making different korean dishes with kimchi.now that I know how healthy it is I will continue making it 💜
Kimchi can tamp down H pylori, the intestinal bacteria that cause many people to have stomach pain and bloating. Look for videos about H pylori and you will learn many ways to reverse the negative symptoms a gut infestation causes.
Me too! Homemade tastes better than the commercial ones.
@edithavictorio6515 totally agreed. I eat out sometimes, but I love cooking more at home.
Publix grocery store and even Wal-Mart carry a brand called, "King's" Kimchi which is Mild and has no shrimp or fish sauce in it. I go through a jar every 3-4 days! I love it!!! 😍
Ohhh I have to look for this brand!
@@denise8791 AND, i just found Radish Kimchi which i loveeee in the jar at The Fresh Market. They might just have it at Whole Foods too, but they are too far from me!
omgomg! I'm hunting for that!!! 😂😍
@@1BethMcBeth I found "chonnga" kimchi today but it has anchovie. I didnt notice cause the darn ingredients are so tiny and impossible to read. I only got a small jar though
@@denise8791 Donate to a neighbor, but if you haven't opened it, you could call store and ask about return policy; although, during this COVID-19 time, probably no returns! 😷But, maybe offer to a good neighbor, friend or family member that eats seafood. 😑
The downside to kimchi is that once you get it, you end up addicted to it. If I don't have a kimchi for a week or so I start twitching and feel a general malaise.
That's really scary. So you didn't have those symptoms BEFORE you started the kimchi?
@@sweetbeepIm Korean so Im addicted since birth. Its like trying to listen to jazz without the hihat or cymbals. Tom's are great but after while you want to murder for a crash.
@@trex1448 what are toms? What do you mean murder for a crash?
@@sweetbeepyou gullible 😅
@@sweetbeep😂😂
Korean here! I love my kimchi. Packed with tons of nutrients and health benefits. Don't forget the Saeu-jeot (fermented shrimp). It's really healthy. Many people don't realize that most kimchi is not vegan. A lot of the Americanized kimchi's sold in specialty American-chain stores usually do not contain saeu-jeot.
Exactly.
I love kimchi too thank you for the info
It's a consumer safety decision. There are a lot of people with shell fish allergies in the West.
I'm not sure, shrimp are bottom feeders and how do they become editable from the salt brine??
I've seen and smelled your shrimp paste In a jar and there is no way in his lifetime that a normal American will put thT in their mouth. That's some generational poverty food, like rotten potatoes with the Irish.
I love kimchi! I make my own at home!
Love this stuff so much. I totally understand why people would hate it but I am thankful I love it.
I JUST BOUGHT A BUNCH OF THIS TODAYY AND IM EXCITED TO SEE BERG DOING A VIDEO ON THISSSSSS
Oh my gosh this stuff is so good! I tried this at a Korean restaurant and fell in love with it. Tried to make it myself but SCREWED that up. Then I found some authentic kimchi at Walmart (of all places) and it tastes AMAZING. Love to make over easy eggs (Pasture eggs) in grass fed butter then warm the kimchi up in that butter for just 15-20 seconds and it's so darn good!!
roasted kimchi in pork fat (or just canola oil/butter could do the job) is another commonly eaten "warm" kimchi type in Korea..usually in Korean BBQ settings. But now (since 2013 or so) putting Kimchi in tacos and other western meat dish has become a common thing..but yeah (cooked, not cold) kimchi and eggs is a fail-proof combo. Kimchi-JJigae (김치찌개 kimchi stew) or Kimchi Bokkumbap (김치볶음밥..kimchi fried rice) restaurants tend to serve fried eggs as an optional side dish
@@narima_atmosphere l
I somewhat recently fell in love with kimchi and that sounds so good. I’ve been eating eggs every day so what a great way to change it up. Heating it doesn’t cause it to lose some of its benefits?
Look for the brand "wild brine" it's soo good. I eat 2 fork falls a day
Vinegar is "pickling" (water, vinegar and sugar). Kimchi, Sauerkraut and the like are "Fermented" foods. Veggie of you choice, salt, water and seasoning if desired. No added sugar. Oh, and you don't need added water for sauerkraut if the cabbage is fresh and prepared correctly.
My family likes to add oysters to our kimchi, but make sure to add it a separate smaller batch ready to eat. You don’t want it to ferment with your kimchi as it gets janky after a long time
I've never been earlier, my favorite youtuber makes a video about one of my fav foods ♥♥♥ Dr. Berg you're the best :D
I was never a fan of Kimchi until I stared making it myself…now I love it. It’s wonderful to hear how beneficial it is.
How do you make it?
@@daddyo3d990 there is more than a 100 kids of kimchi.i just made a brand new batch and that last me months.its too expensive that I go to a Korean supermarket called lotte and it's a lifesaver.check this lady called maangchi and her video is called easy kimchi.i skip the squid because it's optional plus I don't like squid and it's delicious and I can do so many korean recipes.
I tried this at a Korean restaurant a few years ago, did not know it was kimchi, it was unusual and cold. First time i put it into my mouth i spat it out, but i was intrigued by the unique taste and it grew on me.
Probably did the same thing with Seamen
Im a Filipino. Istarted to learn making kimchi through my sister who has a korean husband.i love kimchi!!
In Hawaii we eat a wide range of international foods. We grew up with kimchi, umeboshi a pickled plum,(Japanese plums) daikon pickled radish also from Japan and all kinds of dishes like pasteles & Spanish rice, from Puerto Rico, Portuguese bean soup, Nishime from Japan,
Chicken papaya soup and bittermelon soup both of Philippines, and of course Hawaiian kalua meats, laulaus, poi or fermented taro and lomilomi a healthy salad with salmon onions and tomatoes with green onions, parsley or cilantro.
And I could go on and on. It's amazing how much different cultures share their dishes during celebration of weddings and other occasions.
My parents cooked up alot of different culture dishes. Plenty of Japanese and Portuguese foods and some delicious Filipino foods. Etc. And of course we usually had rice with our meals for dinner time.
you said everything nail on. you really are good at this dr. eric, watching from previous videos, and u know a lot about human health, you def promote the absolute best of it all in eveyr aspect from food to supplements.
all the best, thank you a lot, appreciate what you are doing.
Dr. Berg, thank you for this info on kim chi. I always appreciate your in depth explanations! I would love to learn how to make my own Kim chi. Maybe you could do a video on how to make the most nutrient dense Kim chi!
hey Victor, check out Maanchi"s kimchi recipes theyre Awesome!
I absolutely love kimchi. I was worrying that I eat too often. Tyvm 4 this video
Only took me three years to try it but all I can say is I’ve really been missing out, it’s so tasty!
What does it taste like
@@ladyg1772 It’s made mostly with cabbage, radish, garlic and paprika but there are some variations. It can be quite spicy, tomato like but there’s just so much depth of flavor. It’s fantastic with some salad greens.
@@ladyg1772 it's (to lazily summarize it) slightly spicy/sweet sauerkraut
One time when I was stress eating I was eating less kimchi and I was only eating 1 tablespoon a month. Ended up gaining 150 lbs because of binge eating disorder. soon as I was diagnosed with high blood pressure my mom started giving me more kimchi in my diet and made me eat less rice. Cravings went instantly away and I started eating healthier almost instantly. Benefits of being a hapa.
hope you still eat kimchi daily
After watching your lessons on Kefir and Kimchi, I found both at Walmart. The Kimchi is pretty potent, so I only have a little each day. The Kefir comes in quart bottles, made by Lifeway Foods, Morton Grove, Ill, in both strawberry and blueberry flavors. I would never have known about these things, had you not presented on them. Thank you, Doc. Pennsylvania says, Bully for Doc Berg ! ☺
They also make an unflavored version that has WAY less sugar. Less if a pleasant taste, too, but you get used to it with that first bottle.
If the kefir is pasteurised its useless apparently. Well from what ive learned about kombucha
Kefir should be made at home. It will have way more beneficial microbe growth.
The store bought Kefir in the supermarket is crazy expensive compared to the Kimchi. And it's less beneficial than store bought kimchi.
Usually you can get Kefir colonies from someone in your neighborhood for free. Because they multiply that quickly.
If you are buying, only buy the store Kimchi.
Kefir that is fruit flavored is bound to be loaded with sugar, something you want to avoid. Use the plain kind and to add flavor you can throw in some fresh blueberries. Good health to you!
I live in Thailand, never had kimchi but its available here and i started eating it yesterday, because of your video. Thank god that it taste good, haha. Will add it now to my daily chicken and rice
I was always curious to know what it tasted like. Ordered some Korean food for the first time in December and had some Kimchi. At first I didn't like the taste that much but I miixed it with some white rice and now I am hooked lol I almost screamed when I saw that my supermarket sold fresh bags of Kimchi. For those who don't like the taste, make sure to eat with rice or noodles. I love it with some white rice, noodles, brocolli and avocado. Also, with Kimchi, a little goes a long way. That bag lasts me a few days. I have it whenever I want something quick to eat. I am so happy to hear of all the health benefits. Saludos from Puerto Rico!
Agreeing with @juzz, I'm a big fan of mixing kimchi with rice too. I'm having that with my dinner tonight, in fact.
Somewhat recently fell in love with kimchi, so much flavor. And I was surprised how much I ended up loving sauerkraut, I got Bavarian style and I’m not sure of the differences but I eat it by itself as a snack every day.
Glad you love them. Enjoy!
I've been aware of vitamin K2 for about 5 years following a YT video by Kevin Kennedy and his vit K2 butter. So a few days ago I was talking about sauerkraut and its benefits with a friend and she suggested kimchi to me. I got some the other day and had a bread roll with smoked salmon and kimchi - it was amazing!
I love chilli and garlic and had been thinking about adding it to sauerkraut as I think it tastes ok but I'm not a massive fan of it. But kimchi is another level of pleasure. Excellent video as always by Dr Berg.
@@johnricharddowling3276 it really is, I’ve been pairing it with all kinds of things like eggs or fish. So much flavor. I found a new sauerkraut but a brand called Cleveland Kraut and it’s the roasted garlic one… the first REAL sauerkraut I have found around here… and oh my gosh if you haven’t had that then try it. I ate almost the entire bad the first day.
@@GiGi-dd5cr That sounds great with roasted garlic. I did a prawns with rice dish with a side of kimchi yesterday, so good 🙂
I'm half German, and yet ... no to the sauerkraut. It seems as if I should like it, but I don't! But, I LOVE the Kimchi! So, I eat that with frequency.
Great vlog; thanks for sharing! I’ve been making kimchi, sauerkraut & milk kefir for some time now. My family is very healthy when we eat these foods.
I just tried kimchi today and it is delicious!!! Didn't know what I was missing. Yummy! 😋
My South Korean friend always has kimchi on the table for dinner.
Sinto Gourmet is my favorite brand of Kimchi and it is vegan too! In particular, I like their Spicy Red Napa Cabbage and it is great on (veggie) burgers and tacos. It comes in a resealable pouch and you can drink the juice when the bag is empty. I go through about two pouches a month and often eat some as a snack.
you can make kimchi without sugar or flour.....some of you guys are so harsh 😔
Even if you put sugar it will be fermented. The good bacteria will will those sugars.
@@easyfilipinorecipes478 Vegetables contain sugar, therefore it is not necessary to add extra sugar.
@@easyfilipinorecipes478 really? It has sweet rice flour and sugar in it
Sugar converts to yeast when fermented
I just tried Kimchi for the first time today. It's so good, I am glad I finally tried it out. I always hated wasting money on lettuce for tacos. Will be putting kimchi on tacos going forward.
THAT'S an interesting idea!
I'm in Korea right now, we're eating Kimchi everyday. My metabolism has gone from being asleep to being hyper active, I'm 41 years old but have a metabolism of a teenager over here, I burn through any foods. it's amazing stuff.
Wow thank you for replying back to me and referring me to this video! 🙏
Anytime!
Also make your own Sauerkraut - which Dr. Berg mentions in the video - a wonderful side-dish to any meal, with the same benefits as Kimchi... and super easy to make...
Kimchi is also easy to make once you learn how to. Also, there are over 300 different types of kimchi out of which a lot of them are not spicy.
I generally buy large buckets of Kimchi from a Korean food store. I was concerned that it may not be Organic, but was reassured by a friend that most Kimchi from Korea is organic and it's unlikely that one can find inorganic. However, if anyone has more information, I would love to hear about it. Thanks :-)
Just make your own-- it's so easy. Just roughly chop the vegetables, add some salt and optional fish sauce... pound or kneed with your hands until juicy.... put into jars.... cover with water if there is not enough to cover vegetables.... cover with a lid and let sit on the counter for 3+ days.
Yes, I agree... I have several recipes, but I'm too bloody lazy to make my own and it takes quite a while for it to ferment enough... I guess I'll just have to bite the bullet and get some motivation... lol Anyway, that way, I will know that it's Organic :-)
@@DStrayCat69 wayyy cheaper also I hope you've tried it :)
The taste gets better after a while, I enjoyed it a lot in Seul.
I ALWAYS MAKE KIMCHI DR .started to make kimchi after watching your videos about probiotics and kimchi. thank u so much i appreciate everything you have done for us!
I love kimchi !
I eat it probably 6 days a week .
I love kimchi, so I'm really glad to hear this!
Thank you for your amazing videos, Dr Berg! You have helped me regain my health (physical and mental) Thank you so much!
Kimchi will make you feel so healthy that even your confidence will grow. Just look at Kim Jong Un...
Angel O . 😂. That's funny
Kim Jong Un's teeth look like little dirty baked beans. He is such a loser.
Tom H i don't know man, I'd like to be a loser that runs a country
Ya i heard about him
1 year later and this comment still made me laugh 😂
i always buy the spicy kimchi and mix it into my eggs or grass fed beef.
my digestion gets way better and i lose weight faster.
That's great. Stay safe and healthy!
Bought some yesterday and had it on Toast with Avocado this morning. Very good topping. I found a new favorite toast topping! Thanks for the added information. I heard of the K2. but didn't know about the added nutrients. Good stuff!
Kimchi sandwich is more delicious than I thought.
Very glad to be of help.
I used to not like kimchi I think it’s because I had older sour kimchi that was fermenting too long or just that specific brand. But once I had fresh homemade kimchi that was fermented but still had a nice freshness or crunch to it and also another brand that emulates homemade and fresh, it really changed my mind. Kimchi is one of those things that is really best homemade as it’s done with family members and made in batches. If you don’t like kimchi I highly suggest trying a brand called Twins Kimchi. They are in the US and make traditional Korean kimchi. I find the ones imported from Korea, especially if you are not in a area where there are a lot of people buying kimchi, you’ll get kimchi that’s been fermenting longer than ideal.
Just bought my first Kimchi!
Kimchi is really amazing. I like Sauerkraut, but kimchi is so much superior since you can adjust it so well to your preferences. First it may have tasted a little weird but then I suddenly wanted more and more.
I recently started making my own kimchi. Seriously, it's far beyond anything which you get at stores or in restaurants. I'm really addicted. :D
Also I noticed that i do not need as huge servings as I do with other, "normal" vegs. I get satisfied way faster.
Yes, it does requiere some time to make it, but once you know how you like it, you can just do bigger portions. This way i actually safe time with cooking during the week.
Can you share your recipe how you make it?
Yes please share
Idk what recipe the op used... but do a web search for "Dr Ben Kim Kimchi" that's the recipe I use. Very good.
i became addicted to Kimchi. i love it raw, but also to put in my lentil broccoli soup 😅 amazing
You need to start slowly, like with Sauerkraut, eat just a few strands at a time, very small amounts not a spoonful, this will acclimate you to it.
Sauerkraut does not have the same health benefits as Kimchi.
🟢Why we should all eat Kimchi and other Korean fermented foods
A recent Fermentation journal study reviews various traditional Korean fermented foods for their biological functions, production, and future contribution to global wellness.
✔Hypertension
Most fermented food products commonly incorporated into Korean meals have historically been used for their health benefits.
Instead, several studies have shown that some Korean fermented food products may be associated with anti-hypertensive health benefits. Doenjang, for example, is produced through a long fermentation product that has contributed to its ability to reduce blood pressure (BP) levels and control the renin-angiotensin system (RAS).
Cheonggukjang also aids in regulating BP. Comparatively, gochujang consumption suppresses thrombolysis and inhibits angiotensin-converting enzyme (ACE) activity and platelet aggregation.
Evidence from one previous survey suggested that people who regularly consumed kimchi also had relatively lower blood pressure.
✔Obesity
Several studies have investigated the impact of kimchi on body weight, with various factors, including the degree of fermentation and ingredients, contributing to this beneficial effect. Kimchi with red pepper, for example, appears to reduce perinephric fat pads and body weight and promote fat loss and energy consumption.
Previous studies have also reported the reduced expression of obesity-related genes in obese individuals consuming kimchi. In addition, kimchi consumption in these individuals also reduced markers for metabolic diseases such as insulin, high-density lipoprotein cholesterol (HDL-C), BP, and C-reactive protein (CRP).
Depending on the duration of fermentation of doenjang, its protective effects against metabolic diseases-associated risk factors differ. Nevertheless, doenjang has been shown to be highly effective against obesity, as demonstrated by computed tomography (CT) images and the reduced expression of genes associated with the development of fat cells.
Several studies have also confirmed the anti-obesity effects of fermented and non-fermented gochujang. Furthermore, gochujang also improves lipid profiles and reduces visceral fat levels, whereas cheonggukjang enhances lipid metabolism and exhibits anti-obesity effects.
Persimmon vinegar has been shown to be effective in regulating blood glucose levels and body weight, along with improving lipid metabolism. These effects are likely due to the high level of organic acids present in this product, some of which include acetic, citric, and malic acids.
✔Diabetes mellitus
The metabolites and active compounds present in kimchi likely support the effective management of diabetes. In fact, in vivo results have demonstrated that four weeks of kimchi consumption successfully reduced blood glucose levels in an animal model of type 2 diabetes.
When obese people consume gochujang, their insulin sensitivity generally improves, which regulates their glucose levels. In addition, cheonggukjang has high fiber content with a low glycemic index, thus making it appropriate for managing blood glucose levels.
Cheonggukjang also comprises a trypsin inhibitor that increases insulin sensitivity and secretion. In clinical settings, the consumption of cheonggukjang for eight weeks has been shown to reduce fasting blood glucose, low-density lipoprotein cholesterol (LDL-C), and total cholesterol levels. This product also suppresses a-glucosidase activity, thereby improving insulin resistance.
Cucumber vinegar has also been shown to regulate insulin levels.
✔Lipid profile
Kimchi inhibits lipid production in blood vessels. Moreover, the consumption of aged kimchi significantly decreases pro-inflammatory cytokine levels often associated with arteriosclerosis.
In obese individuals, aged kimchi has been shown to reduce BP levels, fasting blood glucose, and body fat percentage, all of which are risk factors for metabolic syndrome. In healthy individuals, the consumption of cabbage kimchi has been associated with reduced blood LDL-C/HDL-C ratio, triglycerides (TG), and arteriosclerosis index. Furthermore, pre-diabetic patients' consumption of fresh and fermented kimchi can improve lipid metabolism, obesity, and inflammation.
Doenjang reduces the risk of cardiovascular disease and arteriosclerosis by reducing LDL-C, total cholesterol, and very-low-density lipoproteins (VLDL)-C levels and inhibiting thrombin production, lipid synthesis, and delaying fibrin coagulation. In addition, this food product also suppresses thrombolysis and platelet aggregation.
Fermented gochujang positively impacts lipid metabolism and has also been shown to reduce hyperlipidemia, LDL-C, total cholesterol levels, and obesity.
Protease, which is present in cheonggukjang, suppresses cholesterol synthesis and has antithrombotic effects. Cheonggukang is also rich in indigestible saccharides and dietary fiber that reduce the absorption of total cholesterol and triglycerides and promote fecal lipid excretion, thus aiding in the prevention of arteriosclerosis.
Clinically, the consumption of cheonggukjang had anti-arteriosclerosis effects in overweight individuals. Cheonggukjang also appears to reduce arteriosclerosis-associated index protein.
✔Gastrointestinal effects
Microorganisms in kimchi act as probiotics that positively affect intestinal health. Lactic acid bacteria in kimchi decrease intestinal pH and inhibit intestinal toxin absorption and the proliferation of harmful bacteria. Notably, kimchi consumption is often associated with beneficial effects in irritable bowel syndrome (IBS) patients.
Doenjang fermentation produces vitamin B12 and K2. The Bacillus sp present in cheonggukjang improves overall intestinal health, eases intestinal movement, and suppresses harmful bacteria. Regular cheonggukjang consumption relieves symptoms of inflammatory colitis.
✔Cancer
Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with a greater degree of anti-mutagenic effects. Cancer preventive kimchi (CPK) reduces the risk of inflammation and gastric cancer and alleviates certain cancer symptoms.
Ganjang is also associated with certain anti-cancer properties. When sesame seeds are added to ganjang, their anti-cancer properties are enhanced. In addition, ganjang older than 15 years can significantly increase natural killer (NK)-cell activity and the proliferation of spleen cells.
Meju, the raw material used in the preparation of doenjang, is susceptible to fungi producing aflatoxin. Prolonged aflatoxin exposure increases the risk of developing cancer.
Doenjang older than one-year harbors microorganisms that restrict the production of aflatoxin. An extended fermentation period increases the anti-metastasis and anti-cancer effects of doenjang. Furthermore, doenjang has tumor-suppressive and liver-detoxification effects.
Gochujang also has anti-cancer and anti-metastasis properties. The anti-cancer benefits of this food product increase with more extended fermentation periods, thereby making these effects of traditional gochujang more pronounced.
Bay salt utilized in the preparation of jeotgal has been attributed to its anti-mutagenic activity. Unfermented jeotgal also exhibits anti-mutagenic activity.
The antioxidant action of cheonggukjang is proportional to the presence of isoflavone and polyphenol contents.
✔The immune system
The consumption of kimchi in adequate amounts can reduce the severity of allergic rhinitis, atopic dermatitis, and asthma. Similarly, doenjang enhances immunity and is associated with antioxidant, anti-inflammatory, and immunomodulatory activities.
Cheonggukjang has immunomodulatory properties, enhances immunological functions, and alleviates allergies. Likewise, jeotgal has anti-inflammatory properties and a broader anti-allergic effect.
✔Oxidative stress and aging
Aged kimchi consists of several antioxidant substances, including vitamins C and A, lactic acid bacteria, and various metabolites, all of which support the removal of free radicals. When mustard leaf is used to prepare kimchi, anti-aging effects are provided through its ability to reduce the production of free radical species in the brain.
Cheonggukjang also consists of several compounds capable of reducing oxidative stress and inflammation, including isoflavone, glycans, peptides, dietary fiber, and microorganisms.
What you mean inverter heat pump. A heat is a heat pump. Heat pumps work all year long. IN the summer it removes the heat out the house and in the weather it transfer the heat in the house .
The difference in bowel movements with our without kimchi for a few days is night and day. The Koreans definitely knew what they were doing with kimchi
That's why Korean people has the best skin in the world !
Real kimchi has more than just vegetable based probiotic, they also put fish/shrimp fermented paste so that it is a wonderful blend of probiotics that also keeps them surviving due to high fiber content.. it is such a wonderful cuisine and tradition that American should blend it to diet.
hey Dr. berg nice video as always .... !!.....i would highly request you to make videos on "reactive hypoglycemia"....definition, causes, symptoms, differential diagnosis, effects, foods to eat, foods not to eat... in short everything about it....
plz talk about the myths about it as well
Love kimchi and even made it from an old Korean recipe….great on 🥑
Great videos, Doctor. Keep it up.
Yeah! Kimchi! There are so many different types of Kimchi and everyone makes Kimchi different ways, but in general, sugar and flour (wheat or rice) are added.
S Like I said there are many different ways to make Kimchi, not only with nappa cabbages, but with cucumbers, raddishes, green onions and many more. I am Korean and I have made Kimchi many times. We use rice/wheat flour to make "glue" to hold spices together and stick to the cabbages. Sugar is also added, some people add pears,apples or persimmons (my grandmother used add persimmons) instead of sugar. Ask your Korean friends if they add any starch or sweetners. I bet most of them do.
I guess the question is if the fermentation process breaks down the added sugar.
Yes they do add sugar to help the fermentation process. It's always done in traditional korean kimchi. And I think she means rice flour. They add rice flour to thicken the paste.
our korean store adds wheat flour
javaloopa
no there arent sugar in the original recipe. u dont need any sugar for fermentation of kimchi. it's just some people's preference.
Kimchi is the food I make to keep on my table. It is one of best healthy food in many ways.
Stomach cancer rates are high in parts of Asia, especially Korea, and studies do indeed suggest that at least part of the reason may be all the kimchi, miso, and pickled fish people eat in that part of the world. Those foods contain N-nitroso compounds, which are likely carcinogens.
No, you're an ignoramus telling the opposit!!
*Cancer--Medical Life Science News
Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with
a greater degree of anti-mutagenic effects. Cancer preventive kimchi (CPK) reduces the risk of inflammation and
gastric cancer and alleviates certain cancer symptoms.
*Why we should all eat Kimchi and other Korean fermented foods
My grandma makes Salvadoran curtido with cabbage, carrots, cucumber, jalapeños, vinegar and lime juice. It’s really good and I always eat a ton of it because I want probiotics and I’m hungry. Anyways, I guess it’s like Kim Chi.
Aaron Bear : Every culture has its fermented foods. They're essential to avoiding degenerative diseases. "All disease arises in the gut." said Hippocrates two millenia ago.
Please could you do a video on:
-acanthosis nigricans
-thyroid body type
What about explaining what are fermented vegetables and what is the process?
Kimchee is good but the ones you get from some Asian glossaries have tons of MSG in it.
Groceries
I bought 6 jars of mother in laws kimchi. It's very good
many meta-studies seem to show that fermented/pickled foods, including kimchi, raise dramatically the risk of different types of GI cancers (hence disproportionally high GI cancer rate in Korea and Japan). what do you make of these claims? is it an issue of quantities? what would be a safe serving size?
I just bought some of this and we just love it too.
Kimchi is more difficult and time consuming to make than sauerkraut. I make both. Finding, purchasing and prepping the ingredients for kimchi is time consuming so you have to be very prepared and everything has to be done same day to be fresh. My homemade kimchi is the only thing that opens my husband's blocked sinus when it occurs. I love the quick kimchi recipe tutorial from Maangchi. She makes it easy and fun. I store kimchi in loosely sealed mason jars in the refrigerator after initial 2 or 3 days at room temperature. It is worth it.
Is kimchi just added to the plate cold, as a side dish? Do you serve it a specific way? Kimchi newb here! 😅😍
I love kimchee or kimchi. I buy it at a Korean grocery store in a big jar for about $7.00.
Frances Walker : having read the label, of course.
I put a bottle of kimchi in the fridge, at my work place for lunch. Ha, I have no shame in my asianess. Although today, I really whipped out a whole rotisserie chicken to microwave. In my defense, I was running late, & I couldn't find any Tupperware 😒... and parts of it was already gone... Plus, I think those things go bad fast.
When I first had kimchi I hooked 😳😬 blend it down and sauté it with oil will transform to a delicious level
Thank you Dr. Breg. It is a great food but as long as it doesn’t contain added sugar otherwise it would defeat the whole benefits of gut bacterias
Most welcome!
I just started eating kimchi frequently. It is so good to pair with greasy food to cut the oiliness, making you feel less guilty lol.
I made my first batch of kimchi .. it's 4th day of fermentation.. smell of kimchi is really strong ..is it alright if I eat kimchi now and everyday from now on ? I have never tried kimchi before..so I'm little worried !
Kimchi is one of No.1 “superfood” group in 2018, according to a survey ✔
Kimchi is a vegetable version of yogurt, it is packed with antioxidants and fibers so It's much better than yogurt.
Korean are live longer(*Koreans to live longest among developed nations by 2030) and Koreans are known to have
the most beautiful skin in the world (Kimchi stimulates blood circulation)
● Kimchi has load of probiotics & antioxidant, strengthen immune system, cancer preventing properties,
preventing oxidative stress and aging etc..
Even Dr.OZ often recommended to eating Kimch as a “Supper Probiotic Food” in his TV- shows.
I don’t really enjoy it too much but its super healthy I eat some most days in order to fulfill my quest to live past 100. 😎
I make my own! Have used cabbage but want to try daikon radishes.
so glad to find this channel...Asante Sana Daktari😁
I just ran downstairs to grab a bag of 2.5kg kimchi and continue watching! 🙏
Kimchi is so good!
I love kimchi so much! 😋
I love kimchi! Eat the stuff every morning for breakfast w/ scrambled eggs and avocado. My tummy is one happy camper. :)
I just ate it for the first time. I can’t really say that I like it, but I’m going to eat it anyway to keep my gut healthy.
That's great. You'll get used to it.
kimchi fresh out the fridge is very refreshing
You should have at least 100 million subscribers
Thanks to Korea for this super healthy and delicious dish.
I LOVE kimchee. I really do. But what I don't hear is how BAD it is if you have digestive problems like acid reflux, which I do. I am 76-years old, so it is quite common as you get older. The problem with kim chee is simple: It is so spicy, that if you eat it, especially later in the day, you are virtually GUARANTEED of having a tough night's sleep and will definitely pay for it the next day. I hate to say it, but eating spicy foods can have terrible side effects if you suffer from GERD. So always eat sensibly.
cold kimchi is best kimchi
Kimchi takes care of the heart totally; in no time it heals the heart disease of all kinds
Can you do a video on Korean BBQ? Their food seems Keto friendly. Lean meats and side dishes of vegetables. Also comes with Kimchi!
Thank you for the video suggestion. I will add this to our video suggestion list for now. Thanks.
please share a good video of kimchi recipe
Thanks for this. Tried sauerkraut after your video but I may go back to eating kimchi for the similar benefits and a much more tolerable flavor
Most welcome!
Your video is very helpful 🙏
Happy that you found it useful!
it can also have a high sodium content depending on how it is made. be careful for those people who are or might be at risk of high blood pressure. also i think some of the ingredients might be classified more as a turnip instead of a radish.
Only 45% of people with HBP are sensitive to sodium. That means more than half aren't... and the daily recommended amounts from the government are TOO LOW and will cause damage to your kidneys. The Salt Fix is a great book that includes tons of (actually researched) info about our sodium needs (versus the gvmt recommendations that were not based on studies).
@Taiwo Omotosho I have no idea. I've never made kimchi but I would be careful changing safe recipes for things like canning, pickling, and fermenting. Botulism is a silent killer...
Thank you, Dr. Berg !
Thank you for this video! 💕
Does it have to be sugar free .. kimchi is made Wt ingredients that are not keto friendly. Does that matter in the end of fermentation?😊
i just notice that kimchi boost my metabolism
That's good. Thanks for sharing your experience.
Thank you Dr berg you rock.
My wife's family think kimchi is disgusting and look down on me for eating it. Nice to know it's actually good for you.
Just tried it the first time this week, great stuff.
I love kimchi so much
Hello Dr. Berg, I think there are many other people who wants to know about whether eating "shirataki" noodle on keto is okay or not. Please make a video about it 😊😊😊😊