Comments on: Beauty mishap: Eating fresh kimchi

By: Yvonne

Yvonne — Wed, 08 May 2013 12:57:15 +0000

Hello May, i just bought freshly made kimchi from Takashimaya. Is there any difference in health benefits as compared with those kimchi made few days ago? Txs.

By: yuming

yuming — Sat, 05 Jan 2013 00:49:27 +0000

Hi May, thanks for the advice. I’ll not fret about how many days I need to refrigerate my kimchi.

By: may

may — Fri, 04 Jan 2013 10:27:46 +0000

I have been making my own kimchi (sporadically) for 3 years. I can honestly say that there is no time period for which you have to wait for your kimchi to be ready to eat you could eat it right out of the mixing bowl if you really wanted too. I can however attest that some peoples stomachs just can’t handle some spicy foods, like a friend of mine loves spicy food but a couple hours later, like clockwork, it hits him hard and he spends the night in the bathroom.

I wouldn’t be too worried, go ahead and eat it whenever you want

By: kimchi

kimchi — Tue, 04 Oct 2011 10:58:31 +0000

It’s never dangerous to eat fermenting or fermented kimchi.
Just depends on strong spices like red pepper, if you’re not used too.
You can make kimchi without red peppers or ginger, if you don’t like.

Never heard of the danger of taking kimchi before, during or after fermentation.

By: kimchi-mom

kimchi-mom — Thu, 22 Jul 2010 01:24:14 +0000

Yes! Kimchi is awesome for pregnancy – it’s a great digestive aid and full of vitamins — great for baby too!

By: Sharon

Sharon — Wed, 28 Apr 2010 13:57:42 +0000

Hi,

I am a big fan for kimchi!

I am curious if is ok for me to eat kimchi now as I am 6weeks pregnant.

By: The Conscious Life

The Conscious Life — Sun, 29 Nov 2009 04:40:30 +0000

Natto tastes great! So I don’t understand why people find it pungent. I don’t think it smells at all.

I love kimchi too. But make them myself? Err, maybe not. You’ve to ferment them properly otherwise instead of being beneficial, they become dangerous!

By: yuming

yuming — Tue, 24 Nov 2009 02:56:13 +0000

Thanks for dropping by. I am puzzled by the length of time needed to ferment the kimchi, but I think what’s key is, you should refrigerate for a while before you dig in.

But you know, even the promise of skin as smooth as silken tofu still doesn’t make me want to try this again too soon. Perhaps I will eat natto with other ingredients. Miso paste and green onions seem safer and more appealing.

By: rasilla

rasilla — Tue, 24 Nov 2009 02:33:17 +0000

its unfortunate that you got ill, but… just fyi, lots of ppl eat what u call ‘fermenting’ kimchi. Its really always fermenting…doesn’t really stop. You can slow it down…but…anyway my point is, that it shouldn’t have caused that reaction in u, so that totally sucks
(maybe it was the combined effect of eating two fermented foods?? or maybe u just bought bad kimchi?)

but the main point is…PROPS to you for eating kimchi with natto! I just CANT do it.
It is everything you said about it, but even knowing that…nope, the smell deters me from the goodness that it could do, and…I crumble, cowering away to the other side of the room XD
I will have to try and venture back into it in a few years lol.

Anyway I just found you today, and it was a great read (despite your unfortunate event) hope to read many more great posts from you~