Comments on: Vegetarian Kimchi Fried Rice

By: Lori | Foxes Love Lemons

Lori | Foxes Love Lemons — Thu, 03 Oct 2013 13:13:00 +0000

In reply to darma2u. You can certainly use any oil you would like. I chose canola for this since it has a higher smoke point than olive oil = better for wok cooking.

By: darma2u

darma2u — Thu, 03 Oct 2013 04:11:00 +0000

Please, no on the canola oil = GMO, the rest sounds awesome. You can even find Kimchi in Cadillac, Mi. @ Glens Market

By: Paige Flamm

Paige Flamm — Thu, 21 Mar 2013 22:46:12 +0000

I love kimchi, we always get it when we go to NYC! This looks like a really great and delicious recipe!

By: Lori Yates

Lori Yates — Thu, 21 Mar 2013 14:29:19 +0000

Thanks for the info, Holly – you know way more than I do! Now that I’m a big fan, I may try making my own kimchi. I do have an extra fridge in the garage, so the FUNK would stay out of my house. Then I wouldn’t want to die. haha.

By: Holly

Holly — Thu, 21 Mar 2013 14:26:49 +0000

Kimchi is the missing food group– well, this applies to all fermented foods, but kimchi is a particularly spectacular example. Historically, every culture has eaten at least one fermented food, and many eat multiple sources, which means multiple types of beneficial lacto-bacilli in the gut. More and more medical experts are attributing our modern GI troubles to the lack of fermented foods in post-industrial diet, thus the rise of commercial products like Activia. Commercially made aren’t the best route to take, but in lieu of home-made, it’ll do. I can attest, home-made fermented foods cured my years-long, undiagnosable GI issues.