A new study published by the Journal of Medicinal Food found that adding kimchi to your daily diet helps keep your cholesterol levels in check. In the study conducted by Korean scientists, subjects who ate fermented cabbage daily saw drops in total cholesterol, LDL cholesterol (or “bad” cholesterol), and fasting blood glucose levels after just one week.
This week Melissa Clark of the New York Times devotes her weekly column, “The Good Appetite,” to making radish kimchi! Now is there any doubt kimchi is having its moment?! For those familiar with her column, it was one of her typically creative, simple recipes that’s meant to introduce you to using a not-so-obvious ingredient or technique in a simple yet eye-opening way.
Yesterday, First Lady Michelle Obama tweeted, “Last week, we picked Napa cabbage in the garden. Now, we’re using it to make kimchi in the kitchen.” She even provided a recipe! Looks like we’re not the only ones making kimchi using seasonal vegetables, or, showing how easy and healthy making kimchi can be!
Kimchi is the new culinary star according to the New York Daily News! Check out the amazing spread on this weekend’s cover of the NY Daily News!
Happy 2013, kimchi fans! We hope you ended the year with a bang and are ready to usher in the year with a renewed outlook on the delicious foods to come. Judging from the predictions made by the expert prognosticators out there, it’s going to be a big year for fermentation! Along with pig’s tail, long-aged meat, and artisanal soft serve, Julia Moskin of the New York Times weighs in
From being warned to “never share kimchi with others” by her mother to running a successful company doing exactly that, Lauryn has come a long long way! As profiled on Sunday on MSNBC’s “Your Business with JJ Ramberg“, MILKimchi, the company she started in 2009, is quickly becoming the “next big thing” primed to take its place next to tacos, salsa and hummus in the American diet.
Another awesome night spreading the good word about The Kimchi Cookbook! Many many thanks to Jimmy & crew at Jimmy’s No. 43 for hosting an incredible night of kimchi, beer, and good cheer! Friends and fan were on hand to sample favorites like kimchi grilled cheese, vegan coleslaw and kimchi brussels sprouts, straight from recipes from the cookbook.
Have folks out there been watching David Chang’s new PBS show “The Mind of a Chef”? Narrated by Anthony Bourdain, it’s a travelogue cum cooking/eating show that follows Chang’s eating adventures around the world. True to form, he uncovers the funk, bizarre and delicious in every episode, eating with some of the culinary greats, finding unlikely ingredients, and demonstrating ingenious cooking techniques, all in his irreverent style.
Got our new DIY Kimchi Kit? Great! Now just follow our step-by-step guide for making the napa cabbage kimchi recipe from the kit. The kit includes everything you’ll need – you just need to get fresh vegetables, garlic, ginger and salt to your liking, and follow our easy instructions. This guide shows you exactly what to do and you’ll have delicious, probiotics-rich kimchi in just 3 days!
The cookbook has landed! As part of the celebration to herald in Lauryn’s The Kimchi Cookbook, we had a special event and book signing at the Korea Society. We were fortunate enough to be joined by Tara Q Thomas, Senior Editor at Wine & Spirits Magazine, for our discussion and tasting of different kimchis (favorites from the cookbook) paired with their best wine partners. In a packed house – over 80 people filling TKS – Lauryn and Tara engaged in a thought provoking and enlightening discussion
