Korean cooking forum topics
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Hi all, I know next to nothing about Korean food being a stereotypical American.
Now that being said, I have started getting into the whole bodybuilding scene (I’m super low BF % now and happy with that) but am looking to find more interesting foods to eat so I don’t get bored and start cheating on my diet. I heard somewhere that Kimchi is amazingly tasty and healthy. That being said, I can’t seem to find nutrition facts about Kimchi anywhere, does anyone have available data on an average store bought Kimchi? Like how many calories / grams of protein / grams of carbs / grams of fat in a container etc. I am kind of a cooking novice so it would be best for me to buy it for now probably.
I may just go and try to find it myself at a local store and see for myself but thought I’d ask first.
Most mass produced brands offer nutritional information on the tub/pot of kimchi.
I recommend chongga brand mat/mak (pre sliced cabbage) kimchi.
It has less sugar and starches added to it compared to some other brands.
Ingredients differ between brands, some have a whole lot of sugar and flour whilst others do not.
My advice is to buy a couple of brands in small containers so you can find which you like best.
This is one I dislike http://www.amazingoriental.com/sites/default/files/27403_0.jpg
imho it tastes nothing like homemade kimchi or restaurant kimchi.
I really like the other products that Wang makes, but their kimchi just tastes like cabbage soaked in ketchup.
Now the nutritional info for one I do like;
chongga cut cabbage kimchi
per 100 grams
sodium 899 mg
carbohydrates 6 gr
of which is fiber 3 gr
of which is sugar 2 gr
remaining 1 gr must me starch I presume
protein 2 gr
100 grams of this kimchi gives you 50% of your daily value of vitamin A, and 53 % of vitamin C.
Now for the ingredients (they could be better, but I haven’t found a better store bought one, my local asian supermarker has only three brands though);
-red pepper powder
-rice starch (guar gum)
-fermented anchovy sauce (anchovy, salt)
-fermented shrimp sauce (shrimp, salt)
Now, when you’ve tried kimchi from the store and liked it you can try making your own and really clean some unwanted ingredients out.
You can use maangchi’s recipe for easy kimchi http://www.maangchi.com/recipe/easy-kimchi
and you can leave out the sweet rice flour, sugar and if necessary even the carrots.
This will not affect the taste much, this “clean” kimchi still tastes great.
I heard the same thing about kimchi being healthy and helping with fat-loss and weight maintenance.
-The lacto bacillus keeps your insides healthy (just like yoghurt and other fermented foods).
-the red pepper flakes/powder and ginger increase metabolism and provide anti-oxidants. Ginger is said to help the immunesystem and is often used to battle colds and flues.
-the taste of kimchi is quite an experience and really makes you feel like you’ve eaten.
This can battle cravings for salty and fatladen foods which often also have a lot of carbohydrates in the mix.
Kimchi can be so tasty it makes you feel content.
On the other hand, once you become adjusted to kimchi *addicted,, cough* you might experience cravings for kimchi or the feeling that you haven’t eaten if there was no kimchi included in the meal.
I have been on a super low carb diet (under 10 gr a day).
I ate nothing but meat boiled in water, cut and then served with a tablespoon of kimchi.
This really made the pounds go off, and even though this was a super stupid diet for my health, the kimchi really kept me sane.
I now practice a limit of 40-60 grams of carbs a day and have the occasional cheat day.
that’s true yvonne84 !!! I do feel like my days haven’t been complete since I ran out of kimchi a day ago!!! I’m whipping up a batch tomorrow for sure!!!
I don’t even let myself run out of kimchi due to a high demand for my home made kimchi of Maangchi’s recipe. I started making small batch of kimchi with just 1 cabbage and ended up brining 5 kg of cabbage for kimchi. I also lost about 10kg (20lbs) in 3 months that I was too lazy to cook and just eat rice with kimchi.
I have to put 1cabbage of kimchi each month to get old and sour kimchi for my jigae and bokkeumbap.
So do try those store bought kimchi and try make your own. You can taste the difference in the taste and the health factor. Don’t worry about the sweet rice porridge with the sugar since it just speed up the fermentation process. By the time your kimchi ripens and ready to eat in a week or 2, all the starch and sugar would be metabolized and be eaten away by the lactobacillus.
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