Thursday, April 26, 2012

The Kimchi Museum

Yes, we really went.  Almost an hour on the subway to the Kimchi Museum and in a huge shopping mall.  Was it worth it....yes, it was.  Would I go again?, I wouldn't.  I am actually pretty neutral on the subject of kimchi if that is possible.  The smell doesn't bother me.  I like it but I don't love it.
Here are a few things about kimchi from

Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.

Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

Ancient kimchi ingredients. Again- the kimchi pots that I covet.

Many varieties of kimchi from different part of Korea. 

More varieties of kimchi from different parts of Korea.

Yet more varieties of kimchi!

The relationship between hot peppers and Koreans and Korean's love for spicy taste.  I'd say the relationship is a strong one!

Ingredients of kimchi.

Woman making kimchi.

Every good Korean mom feeds her kid kimchi.

After the museum, we went to McDonald's because we were starving.  I had a bulgogi burger-it was fantastic!

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