I love kimchi. It’s spicy, it’s crunchy, and it has a fantastic flavor. Served over white rice or alone, it’s the perfect complement to Korean dishes such as Bibimbap and Bulgogi. And now, according to Health.com, it’s one of the world’s healthiest foods:
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.
This is horrible news for Kelly. If you’ve never experienced kimchi in the flesh, it stinks, and it looks like the Syracuse mascot barfed in a jar and let it ferment for a couple of decades. So even though Kelly thinks it tastes alright, she just can’t get past the smell. It’s always a struggle to get her to buy it for me. Lately, I’ve had to resort to bargaining. I’m now down to one kidney and 1/2 a lung. And whomever was the recipient of my duodenum, you’d better enjoy it. I miss you, Duod. You were always like an intestinal tube to me.
But back to my point, I love kimchi, and I now have a valid excuse for eating it, stink and all.
(On a related note, I have unilaterally decided what Troy’s first “solid” food will be: puréed kimchi. Mm, mm, good.)