There is nothing Comme ci, Comme ca about Kimchi
According to an article written in Women'sHealth.com "Kimchi is, a Korean culinary staple that originated over 3,000 years ago, says Mia Syn, MS RD. Kimchi is a preservation system to keep food fresh for a long period of time. For the most part, people do not follow a recipe for kimchi. They simply add dashes of different spices from their homes in order to create various distinct flavors."
"There are several health benefits to including kimchi into your diet but beware that kimchi is high in salt and hot spices, and due to fermentation kimchi is gassy, so if you are sensitive to these ingredients use caution when measuring your portion." Here is a list of possible health benefits:
1- Gut health
2- May boost your immune system
3- May help lower cholesterol
4- May improve heart health
5- May help with inflammation
6- May support brain health
7- May help with weight loss
8- May support eye health
9- May help prevent yeast infections
10- May lower blood sugar
There are many uses for kimchi. Use it as a topper for salad or burgers, as a topper for vegetables, grain bowls, soups, eggs, etc. Create your own flavorful addition and let us know how you used it to enhance your foods or if you eat kimchi as a stand-alone snack. To make your own kimchi, follow this basic recipe found here.
Here too, is a recipe you might find quite enjoyable as a main dish or side dish:
Spicy Kimchi Fried Quinoa: Courtesy of Eating Well Magazine
If you are looking to keep this recipe vegetarian, make sure you a kimchi without fish sauce or shrimp paste.
If your kimchi does not have its own sauce, you can use 1 teaspoon each of rice wine vinegar and tamari and add hot sauce to your taste.
This recipe serves 4/Hands-on-time: 20 minutes/Total Time: 40 minutes
1-1/2 cups dried Quinoa
1 Tablespoon EVOO (extra virgin olive oil)
1 cup finely sliced carrots
1 cup Frozen shelled edamame
3 green onions, sliced, whites and green parts divided
3 garlic cloves, minced
1 cup Kimchi, chopped, reserving 2 tablespoons juice
2 cups baby spinach
4 large eggs
1 Tablespoon sesame seeds
2 Tablespoons soy liquid aminos or soy sauce
Cook quinoa according to package instructions.
In a large skillet on medium, heat 1/2 of oil. Add carrots and frozen edamame and cook for 5 minutes. Add whites of onion and garlic and sauté an additional 5 minutes. Add cooked quinoa, kimchi, kimchi juice, spinach and soy sauce or soy liquid aminos. and sauté until spinach wilts about 3 minutes.
Using remaining 1/2 of oil, cook eggs in a nonstick pan until whites are set, about 3 minutes or until desired doneness.
Top quinoa mixture with egg and garnish with seeds and green parts of onion.
Serving Data: Based on 1/4 of recipe without soy liquid aminos/sauce: Calories: 414, Total Fat: 15g, Saturated Fat: 3g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 4g, Carbs: 51g, Fiber: 8g, Sugars: 5g, Protein: 21g, Sodium: 264 mg, Cholesterol: 186 mg.