Koreans will utter "kimchi" (a super-spicy Koreans' favorite condiment) instead of cheese when they get their pictures taken.
In the past, I do not appreciate this dish but after attending the DIY kimchi making in Dae Jang Guem Kimchi School, my perspective has changed. We were told that Kimchi which comprises reddish fermented cabbage (and sometimes radish) with a mix of garlic, salt, vinegar, chilli peppers, and other spices - has been named among the top 5 World's healthiest food.
The biggest benefit of this dish perhaps is the “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion and it also seems to help stop and even prevent yeast infections.
This dish can also be kept for a very long period and still stays fresh. I was told that if properly kept, it can last up to a period of one year. The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great. It is also a convenient food, and very easily to nibble on when cut into pieces. The Korean hardly fry their foods and mostly ate cold vegetables but with hot rice and soup. This may be the reason the Koreans are slim, healthy and strong.
Spiritual reflection:
I greatly admired our tour leader, a Korean lady and though she is forty years old, her energy level is comparable to the guy. She told us the Koreans are very particular in their diet. From young, they eat ginseng and they have kimchi almost every meal.
Likewise, if we want to be healthy and strong spiritually, we need to feast on the wholesome Word of God every day which is able to energise us and save us to the uttermost.
In the past, I do not appreciate this dish but after attending the DIY kimchi making in Dae Jang Guem Kimchi School, my perspective has changed. We were told that Kimchi which comprises reddish fermented cabbage (and sometimes radish) with a mix of garlic, salt, vinegar, chilli peppers, and other spices - has been named among the top 5 World's healthiest food.
The biggest benefit of this dish perhaps is the “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion and it also seems to help stop and even prevent yeast infections.
This dish can also be kept for a very long period and still stays fresh. I was told that if properly kept, it can last up to a period of one year. The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great. It is also a convenient food, and very easily to nibble on when cut into pieces. The Korean hardly fry their foods and mostly ate cold vegetables but with hot rice and soup. This may be the reason the Koreans are slim, healthy and strong.
Spiritual reflection:
I greatly admired our tour leader, a Korean lady and though she is forty years old, her energy level is comparable to the guy. She told us the Koreans are very particular in their diet. From young, they eat ginseng and they have kimchi almost every meal.
Likewise, if we want to be healthy and strong spiritually, we need to feast on the wholesome Word of God every day which is able to energise us and save us to the uttermost.
Hi Iris,But somehow until now I still don't quite like kimchi
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