Toytown 1212
Wave your pension book wildly if you remember Shaw Taylor and Police 5. For the rest of you, it was a bit like crime watch but clockwork and good old Shaw wanted us to 'keep 'em peeled'. No? Just me? Oh well. The reason I mention him is because if you're the observant type he was looking for, you may have noticed the appearance of a little mound of kimchi on most of the plates I photograph for you.
This got a small mention yesterday but needed a whole post of it's own so you...(Just get on with it! -Ed.). There are two main reasons for my near obsession with kimchi. First off, if you're a fan of the taste. I find it goes well with most savoury dishes so there's hardly a plate that I serve up that doesn't get a little pile of the stuff added to it. As it's fermented it has a slightly acidic taste and can go with mild foods like scrambled eggs or atop cauliflower soup but also stronger ones like stew or a Sunday roast. But there's more...
A trip down memory lane.
The other reason it appears so frequently is because of the cause of the fermentation. Fermentation occurs when bacteria start to thrive, multiply and feast on whatever substance they find themselves in. Kimchi is a pile of veg to which bacteria have been introduced and left to their own devices for a couple of weeks until the place is crawling with them.
This not only renders the veg soft and tasty but riddled with bacteria. Eating a few mouthfuls of the critters delivers them to the guts where they continue to hang out and feast on whatever passes their way. In other words, and I'm going to speak plainly, they chow down on whatever comes out of the other end of your stomach before you pass it through your rusty sheriff's badge.
Before you reach for your anti-bacterial spray, this is a good thing and these microscopic beings are responsible for a massive part of your health. Though you already have a huge colony in your gut, (called a biome), it's a good idea to make sure there's a good supply on hand. There's a few sources of healthy bacteria besides kimchi if you're interested. Sauerkraut is similar and less spicy but with either of them make sure to get the live version as the pasteurised ones have had all the bacteria killed off. Shocking, I know, to kill all those innocent bacteria. Whatever next?
Kirk out
RevoltingFood.com
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