2011/07/13 § 5 Comments
This Thursday was the last CSA pick up of the year and it came overflowing with arugula, potatoes, roots and another jar of kimchi to add to my treasured stockpile of delicious and healthy fermented foods.
All this goodness on the occasion marking the end of My CSA Adventure seems like a worthy tribute. It’s been a fun year and it started off with all the best intentions. But the business of life, a new job, and numerous arts deadlines prevented me from making the regular updates I’d hoped to make. While I won’t continue posting on this site (at least for a while), my adventures in food, art and life will continue as ever on my other blog, Tender Ardour. Surf on by any time. I’ve also moved all the posts from My CSA Adventure over to Tender Ardour.
Kimchi (or kimchee) is packed full of vitamins A, B, and C, but its biggest benefit is in its “healthy bacteria” called lactobacilli, which is found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.