Is canned kimchi still as healthy?
Home › Forums › Korean food discussion › Is canned kimchi still as healthy?
- This topic has 3 replies, 4 voices, and was last updated 7 years, 5 months ago by
titustea.
Viewing 3 reply threads
- AuthorPosts
- November 3, 2016 at 5:56 pm #70125
LuxuryBaconParticipantHello guys!
I’m trying to find out if canned kimchi is still as healthy and full of enzymes as fresh kimchi?
I’m currently trying to loose weight and literally replaced my dinner with kimchi based stew.
Due to my location I can’t get hold of fresh kimchi easily therefore only canned/bagged kimchi for me.
Any contribution is much appreciated!
Thanks guys! - November 5, 2016 at 5:09 am #70131sanneParticipant
Avoid the canned version – the ones we tried were terrible.
The bagged ones are fine – in that case, it is a good sign when they start inflating ;-) after a while because that indicates that the Kimchi is still alive in a good way.
Can’t you make Kimchi yourself?Bye, Sanne.
- November 5, 2016 at 12:08 pm #70135EvilGrinParticipant
I dont care for commercially made kimchi. Its full of preservatives and it been pasteurized.
Some Korean markets make small batches in house or from local sources for local clients. Those can be very good.
BTW cooking Kimchi kills the good bacteria. If you want the health benefits it is fresh.
- November 16, 2016 at 5:07 pm #70255titusteaParticipant
I generally don’t like food in a can. A lot of preservatives and doesn’t taste as good, also opening them is hard.
- AuthorPosts
Viewing 3 reply threads
- You must be logged in to reply to this topic.