Kimchi announces itself first by a piquant, funky aroma and then by an unforgettable flavor, one that can take some getting use to if you weren’t raised on Korean cuisine. Cool, crunchy cabbage leaves provide a little bit of relief from the otherwise spicy, sour, garlicky and pungent flavors that wallop your taste buds with each mouth-tingling bite. Kimchi can set your mouth on fire, but like other types of spicy food also has a cooling and invigorating affect on the body. Think of kamchi as a way to wake up your palate and kick-start your appetite. It’s also a way to introduce helpful probiotics to your gut, which means improved digestion and better absorption of nutrients.

Making kimchi is an art that Koreans have been practicing for centuries, so we’re not going to pretend that our version improves on the recipe. It does, however, simplify the process and make it […]

Original post by Worker Bee

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