Very interesting Walter. If you look at South Korea through the Worldometer data, they didn't experience a significant rise in cases or deaths until late 2021/early 2022. As the highest Kimchi consuming country, one interpretation of this would be that they were well protected from the "pandemic", at least until their somewhat lagging in time mRNA vax campaign caught up and crippled their collective immune systems.
My wife makes a kick butt spicy kimchi. We used to buy it and then one day she decided to try and make it. After about a year of good to great results taste wise, she has it down to a art form now.
PS. When fermenting in a cold climate put it in the oven (no heat) with the door closed as that is the best insulated place in the house.
Yes. When I learned the real reason this purple thing is called “red cabbage” we’ve made a point to make and keep live fermented kraut/kimchi/漬物 in the fridges at all times.
Amazing he number of things we seem to have managed to unlearn
I am looking forward to trying Kimchi as for Kambucha l will give it a miss .. sauerkraut is a definite for me - with Mast Cell Activation Syndrome, Multiple Chemical Sensivities and Multiple Food Allergies and absolutely no medical acknowledgment in the UK adjusting my gut biome is crucial to even the most basic functioning - Thank you Walter again for all the information you so kindly offer!
Raw and fermented foods are the key to a healthy microbiome. Try sour kraut as well.
Very interesting Walter. If you look at South Korea through the Worldometer data, they didn't experience a significant rise in cases or deaths until late 2021/early 2022. As the highest Kimchi consuming country, one interpretation of this would be that they were well protected from the "pandemic", at least until their somewhat lagging in time mRNA vax campaign caught up and crippled their collective immune systems.
https://www.worldometers.info/coronavirus/country/south-korea/
I absolutely love these findings around good hearty nutrition and positive health outcomes! Thanks for sharing I love kimchi too!!
Yummmm , make your own , it’s easy !! Don’t forget the pre and probiotics... Flax seeds and kambucha . Thanks Walter for the science behind it ! Xo
Would sauerkraut also have similar benefits? I love sauerkraut and kimchi not so much :).
My wife makes a kick butt spicy kimchi. We used to buy it and then one day she decided to try and make it. After about a year of good to great results taste wise, she has it down to a art form now.
PS. When fermenting in a cold climate put it in the oven (no heat) with the door closed as that is the best insulated place in the house.
I love kimchi!
No shit, I just went and out bought a Kilo of Kimchi from the supermarket and am eating it right now after reading this!
Yes. When I learned the real reason this purple thing is called “red cabbage” we’ve made a point to make and keep live fermented kraut/kimchi/漬物 in the fridges at all times.
Amazing he number of things we seem to have managed to unlearn
Excellent! Thank you Walter! Peace.
Fascinating. Dr. Michael Greger has promoted fermented foods for a number of years. Guess he was right.
Add some inulin for pre-biotic fiber.
I've never tried it but I am fond of fermented this & that, so I certainly will, soon.
Truly fascinating & valuable work, thanks tons. Brilliant!
Let food thy be your medicine :)
Excellent! Thank you Walter! Peace.
I am looking forward to trying Kimchi as for Kambucha l will give it a miss .. sauerkraut is a definite for me - with Mast Cell Activation Syndrome, Multiple Chemical Sensivities and Multiple Food Allergies and absolutely no medical acknowledgment in the UK adjusting my gut biome is crucial to even the most basic functioning - Thank you Walter again for all the information you so kindly offer!