I grew up with constant upset stomach which automatically detoxify after eating spicy foods. In other words, a little chilli sauce could just send me to the restroom. Before I came to Korea, I was worried how I would survive with all the Korean spicy foods around.
Like for every Korean dish, if you see red-stew-like color be rest assured it's chilli! Whilst in Zimbabwean dishes if you see red-popping it's definitely a tomato.
So yaah, at first I thought maybe I would find tomato stewed menus in Korea.. Alas! There wasn't any.
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| Korean food: rice with spicy chicken, soup, spicy kimchi cabbage and radish type and soy pan cake. |
Then, I guess my gastrointestinal system got aware of it and decided to normalize. Yaah, you heard me well, from the first day I ate kimchi, I never experienced any "running stomach" or grumpiness. So it's now that I really wonder what is the secret nutrient in the fermented Kimchi that stopped my lifetime chilli-triggered upset stomach. Up to now I can't figure out but I can say, the Kimchi fermented microbiomes corrected my gastro-fauna to accept all the chilli. Forget the 'microbiome' term lol, just know that kimchi settles well in my stomach now!!
So yeah you can guess the taste of kimchi, it's fermented so yaa that kombucha/vinegarish taste is the one I enjoy whenever I eat it.
Thank you for reading my spicy food breakthrough 'Kimchi superfood' story. Please check out my videos where I was enjoying Kimchi.
My next blog I will share tips on how to select Korean menu for non-korean speakers.
