Re: Kimchi Chosen as One of World’s 5 Healthiest Foods

[Guest guest]

Korean people must have so much pride and passion in kimchi.

As I remember,in Korea, they serve complete French meal with kimchi as

a side dish.

A complete American breakfast with kimchi as a side.

A goegeous sushi assort with kimchi as a side...

I do not mean to discuss about this. But I feel they go a little bit

too far and one too many. :-)

[Guest guest]

Isao,

>Korean people must have so much pride and passion in kimchi.

>

>As I remember,in Korea, they serve complete French meal with kimchi as

>a side dish.

>A complete American breakfast with kimchi as a side.

>A goegeous sushi assort with kimchi as a side...

>

>I do not mean to discuss about this. But I feel they go a little bit

>too far and one too many. :-)

>

I think such passion is grand, especially concerning such a fine food as

kimchi. I practice taekwondo under kwanchangnim (Grandmaster) Won Chik

Park. I am learning great passion and loyalty from him. However, at

the anuual Christmas party, none of the Koreans brought kimchi - I did! :-)

Deanna

[Guest guest]

And not only that, but the reverse is becoming true:

the French are beginning to make Kimchi (with a

French flair, of course!). That isn't as weird as

it seems: many traditional French foods are fermented

(cheese, wine, sausage, lactofermented vegies).

As for me, I eat all my American meals with kimchi

on the side! For that matter, it tastes great

on Mexican food too: kimchi on tacos is great.

I'm probably more of a kimchi addict than most

Koreans though. I LOVE the stuff! I'm glad

it made it to Health magazine, now people won't

think I'm so weird (at least, not about kimchi!).

-- Heidi

Isao Haraguchi wrote:

> Korean people must have so much pride and passion in kimchi.

>

> As I remember,in Korea, they serve complete French meal with kimchi as

> a side dish.

> A complete American breakfast with kimchi as a side.

> A goegeous sushi assort with kimchi as a side...

>

> I do not mean to discuss about this. But I feel they go a little bit

> too far and one too many. :-)

[Guest guest]

> And not only that, but the reverse is becoming true:

> the French are beginning to make Kimchi (with a

> French flair, of course!).

I make kimchi de provence--I leave out the red pepper and add herbes de

provence. super yummy.

Isao, I understand what you're saying about the Koreans and kimchi, but

in this case, I think they have a right to be proud. :)

Lynn S.

------

Mama, homeschooler, writer, web developer, activist, spinner & knitter

Main: http://www.thenewhomemaker.com Portfolio: http://www.siprelle.com

NOTICE: The National Security Agency may have read this email without

warning, warrant, or notice.

[Guest guest]

What cheese is fermented? I thought most cheeses are not

fermented...!!!

> > Korean people must have so much pride and passion in kimchi.

> >

> > As I remember,in Korea, they serve complete French meal with

kimchi as

> > a side dish.

> > A complete American breakfast with kimchi as a side.

> > A goegeous sushi assort with kimchi as a side...

> >

> > I do not mean to discuss about this. But I feel they go a little

bit

> > too far and one too many. :-)

>

[Guest guest]

Isao ..I agree with you old chap...dont you think it is taking it a bit

too far serving a wonderfull sushi dish with Kimchi...

>

> Korean people must have so much pride and passion in kimchi.

>

> As I remember,in Korea, they serve complete French meal with kimchi

as

> a side dish.

> A complete American breakfast with kimchi as a side.

> A goegeous sushi assort with kimchi as a side...

>

> I do not mean to discuss about this. But I feel they go a little bit

> too far and one too many. :-)

>

[Guest guest]

I have not made kimchi yet..just mixed vegtable ferment...what is

interesting about that is the mix...soft and hard vegies...the

carrots are crunchy and the peppers went soggy...beets..very

crunch..i like crunchy vegies..

For my kimchi I think I would like to see some color, red and yellow

peppers as well as red chillies...should i put some pickling spice as

well...?

>

> > And not only that, but the reverse is becoming true:

> > the French are beginning to make Kimchi (with a

> > French flair, of course!).

>

> I make kimchi de provence--I leave out the red pepper and add

herbes de

> provence. super yummy.

>

> Isao, I understand what you're saying about the Koreans and kimchi,

but

> in this case, I think they have a right to be proud. :)

>

> Lynn S.

>

> ------

> Mama, homeschooler, writer, web developer, activist, spinner &

knitter

> Main: http://www.thenewhomemaker.com Portfolio:

http://www.siprelle.com

>

> NOTICE: The National Security Agency may have read this email

without

> warning, warrant, or notice.

>

[Guest guest]

Some of the best Kimchi I've had was on the menu at a particular sushi bar,

made in small batches by the owners wife. I only wish that Kimchi was served

everywhere with everything!

Beau

On 3/27/06, kefir_king <kefir_king@...> wrote:

>

> Isao ..I agree with you old chap...dont you think it is taking it a bit

> too far serving a wonderfull sushi dish with Kimchi...

>

>

[Guest guest]

I was comeserating with Isao ...

How do you define a very tasty kimchi..wondering as you are an

expert...what do you look for..obviously ...the taste is in the

tongue of the beholder...

> >

> > Isao ..I agree with you old chap...dont you think it is taking it

a bit

> > too far serving a wonderfull sushi dish with Kimchi...

> >

> >

>

>

>

[Guest guest]

If culturing is'nt fermentation then what is?

The only cheese that is'nt made with a particular bacteria or mold is

farmers cheese aka. Quark aka. Paneer..

It's made by adding vinegar or lemon juice to heated milk.

The acid quickly curdles the fresh hot milk , then the whey is drained

leaving you with a mild, bland (but good) cheese that can be used like tofu,

because it does not melt. It is much richer in flavor and texture than tofu

of course..

Cubes are commonly seasoned added to middle eastern dishes. It's good for

mexican food too where I believe it's known as Queso Blanco..

It's about the easiest cheese there ever was..

Beau

On 3/27/06, kefir_king <kefir_king@...> wrote:

>

> What cheese is fermented? I thought most cheeses are not

> fermented...!!!

>

>

[Guest guest]

It is primarily the use of Moulds ..and it is aerobic...I guess when

I think of fermentation , I think of anaerobic fermentation (lactic

and acetic acid fermentation)...

I am not particularly in favour of moulds .... I used to be a great

cheese eater...now I dont do any...

> >

> > What cheese is fermented? I thought most cheeses are not

> > fermented...!!!

> >

> >

>

>

>

[Guest guest]

I really miss all these great swiss cheeses, Gruyer emmentaler, and

Bernese mountain cheese...they make it in the spring in the mountains

in copper pots and allow it to set in wooden huts in the

mountains...amazing taste.very rich, strong and creamy....but that is

the past...all these good things have to be left behind for something

better ;-)

> > >

> > > What cheese is fermented? I thought most cheeses are not

> > > fermented...!!!

> > >

> > >

> >

> >

> >

[Guest guest]

That's what I was getting at, most ALL cheeses employ a lactic fermentation,

this is the most common way to separate curds and whey.. no separation, no

cheese.. Only some use mold such as blue cheese..The holes in swiss cheese

are created by anerobic bacterial gas as well...

Beau

On 3/27/06, kefir_king <kefir_king@...> wrote:

>

> It is primarily the use of Moulds ..and it is aerobic...I guess when

> I think of fermentation , I think of anaerobic fermentation (lactic

> and acetic acid fermentation)...

> I am not particularly in favour of moulds .... I used to be a great

> cheese eater...now I dont do any...

>

>

[Guest guest]

> Isao ..I agree with you old chap...dont you think it is taking it a bit

> too far serving a wonderfull sushi dish with Kimchi...

My local sushi bar serves a Korean roll with kimchi IN it. DELICIOUS!

Lynn S.

------

Mama, homeschooler, writer, web developer, activist, spinner & knitter

Main: http://www.thenewhomemaker.com Portfolio: http://www.siprelle.com

NOTICE: The National Security Agency may have read this email without

warning, warrant, or notice.

[Guest guest]

kefir_king wrote:

>I am not particularly in favour of moulds .... I used to be a great

>cheese eater...now I dont do any...

You ought to have seen the growth of mould I had in my oven on Saturday!

(was culturing more tempeh starter - it looks like dark grey cotton

wool)

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

kefir_king wrote:

>Isao ..I agree with you old chap...dont you think it is taking it a bit

>too far serving a wonderfull sushi dish with Kimchi...

Perhaps, but kimchi and sashimi are made for each other! (Of course,

kimchi and bulgogi is pretty good too...)

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

That is why I sat away from food made with mould...i wouldnt like to

guess what goes on in the colon with all these moulds...:-) Moulds,

Yeasts, all these have an effect on colon health...

>

> >I am not particularly in favour of moulds .... I used to be a great

> >cheese eater...now I dont do any...

>

> You ought to have seen the growth of mould I had in my oven on

Saturday!

> (was culturing more tempeh starter - it looks like dark grey cotton

> wool)

> --

> Ross McKay, Toronto, NSW Australia

> " Let the laddie play wi the knife - he'll learn "

> - The Wee Book of Calvin

>

[Guest guest]

Would you then consider cheese to be a probiotic fermented food?. I

was talking to a chese maker and asked her if cheese is fermented she

said No....

> >

> > It is primarily the use of Moulds ..and it is aerobic...I guess

when

> > I think of fermentation , I think of anaerobic fermentation

(lactic

> > and acetic acid fermentation)...

> > I am not particularly in favour of moulds .... I used to be a

great

> > cheese eater...now I dont do any...

> >

> >

>

>

>

[Guest guest]

kefir_king wrote:

>That is why I sat away from food made with mould...i wouldnt like to

>guess what goes on in the colon with all these moulds...:-) Moulds,

>Yeasts, all these have an effect on colon health...

Yes, and if you don't pick the wrong ones, the effect can be positive.

If you find that cheeses are a problem for you, then it is probably wise

to avoid them. However, cheeses are made in a wide variety of ways,

nearly all with some bacterial and enzymatic fermentation, some with

additional mould fermentation (e.g. Roquefort blue cheese, brie,

camembert). If all cheeses are a problem, then it is not mould that is

at issue, but more likely casein (as cheese is concentrated casein).

Moulds also make very nutritious food out of beans, including soy beans,

e.g. miso, tamari, amazake, tempeh, sufu. These foods have greater

nutritional benefit than the beans they were made from.

Yeasts are also beneficial, by increasing the nutrition of many

traditional drinks - beers, ciders, meads, wines, kefir, and

traditionally in congress with beneficial bacteria. There are bad yeasts

(e.g. Candida albicans), but these are generally not found in our diets.

Bad diets can promote the growth of these yeasts, but this has little to

do with yeast ferments.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin

[Guest guest]

Ross..I dont eat cheese primarily because of Caesin...which is very

hard to digest and forms mucous linning in the gut...Kefir is able to

breakdown some of the casein molecules, so that is helpfull..

With regard to mould type of food, Tempeh, I need to do some research

to see what impact this would have on colon health. I appreciate that

it converts the soya to a more nutritional and bio active substances,

but I dont fully understand right now the roles of the different

moulds and colonies and how they would colonies the gut, and how they

affect each other and colon health in general...

Many colon therapists would take an extreme view which I dont

necessarily share, to even stay away from Fermented

foods...especially if you have something like candida (which I dont :-

) )...

Also it is very difficult to understand what role these acidic foods

have on the general alkaline-acid balance in the body. My view is

that fermented foods are good for you but like all things in

moderation. If one goes into excess, I am not sure what would

happen...But I will take an educated guess here..and I think the

system will go out of balance due mainly to acidity ...other

secondary factors could be buildup of yeast and spores...Remember

yeast is a medium where other things can grow...and especially if you

have a diet rich in sugars and carbs..that will cause secondary

fermentation in your gut..

>

> >That is why I sat away from food made with mould...i wouldnt like

to

> >guess what goes on in the colon with all these moulds...:-)

Moulds,

> >Yeasts, all these have an effect on colon health...

>

> Yes, and if you don't pick the wrong ones, the effect can be

positive.

>

> If you find that cheeses are a problem for you, then it is probably

wise

> to avoid them. However, cheeses are made in a wide variety of ways,

> nearly all with some bacterial and enzymatic fermentation, some with

> additional mould fermentation (e.g. Roquefort blue cheese, brie,

> camembert). If all cheeses are a problem, then it is not mould that

is

> at issue, but more likely casein (as cheese is concentrated casein).

>

> Moulds also make very nutritious food out of beans, including soy

beans,

> e.g. miso, tamari, amazake, tempeh, sufu. These foods have greater

> nutritional benefit than the beans they were made from.

>

> Yeasts are also beneficial, by increasing the nutrition of many

> traditional drinks - beers, ciders, meads, wines, kefir, and

> traditionally in congress with beneficial bacteria. There are bad

yeasts

> (e.g. Candida albicans), but these are generally not found in our

diets.

> Bad diets can promote the growth of these yeasts, but this has

little to

> do with yeast ferments.

> --

> Ross McKay, Toronto, NSW Australia

> " Let the laddie play wi the knife - he'll learn "

> - The Wee Book of Calvin

>

[Guest guest]

Beau

I am not sure about this. My understanding , and I am not a cheese

maker, the common method of coagulating the cheese (making the curd)

is not by Lactic acid fermentation but by Enzyme (Rennet) coaguation:

You can read the details below from a cheese making website:

After acidification, coagulation begins. Coagulation is converting

milk into curds and whey. As the pH of the milk changes, the

structural nature of the casein proteins changes, leading to curd

formation. Essentially, the casein proteins in the milk form a curd

that entraps fat and water. Although acid alone is capable of

causing coagulation, the most common method is enzyme coagulation.

The physical properties of enzyme-coagulated milk are better than

that coagulated purely with acid. Curds produced by enzyme

coagulation achieve a lower moisture content without excessive

hardening.

> >

> > It is primarily the use of Moulds ..and it is aerobic...I guess

when

> > I think of fermentation , I think of anaerobic fermentation

(lactic

> > and acetic acid fermentation)...

> > I am not particularly in favour of moulds .... I used to be a

great

> > cheese eater...now I dont do any...

> >

> >

>

>

>

[Guest guest]

The initial acidification process in cheese making uses bacteria to

produce acids. This step is only to drop the PH of the milk down .

The main mechanism for Curd Formation is Co-agulation with Rennet

I really didnt think all this Goda and Cheddar cheese sitting in

supermarkets is fermented probiotic Food . That would ge truely

amazing if it was :-)

" The enzyme rennet is used to catalyze the conversion of casein in

milk to para-casein by removing a glycopeptide from the soluble

casein. Para-casein further clots, i.e. coagulates, in the presence

of calcium ions to form white, creamy lumps called the curd, leaving

behind the supernatant called the whey.

rennet Ca++

casein -------> para-casein (aq.) --------> para-casein (ppt)

The precipitate is soft at this point and can be separated from the

whey by the use of cheese cloth. Filtration does not work very well;

filter paper clogging is a recurrent problem. "

-- In nutrition , " kefir_king "

<kefir_king@...> wrote:

>

> Beau

> I am not sure about this. My understanding , and I am not a cheese

> maker, the common method of coagulating the cheese (making the

curd)

> is not by Lactic acid fermentation but by Enzyme (Rennet)

coaguation:

> You can read the details below from a cheese making website:

>

> After acidification, coagulation begins. Coagulation is converting

> milk into curds and whey. As the pH of the milk changes, the

> structural nature of the casein proteins changes, leading to curd

> formation. Essentially, the casein proteins in the milk form a curd

> that entraps fat and water. Although acid alone is capable of

> causing coagulation, the most common method is enzyme coagulation.

> The physical properties of enzyme-coagulated milk are better than

> that coagulated purely with acid. Curds produced by enzyme

> coagulation achieve a lower moisture content without excessive

> hardening.

>

>

>

> > >

> > > It is primarily the use of Moulds ..and it is aerobic...I guess

> when

> > > I think of fermentation , I think of anaerobic fermentation

> (lactic

> > > and acetic acid fermentation)...

> > > I am not particularly in favour of moulds .... I used to be a

> great

> > > cheese eater...now I dont do any...

> > >

> > >

> >

> >

> >