Why Make and Eat Kimchi, you ask?

Delicious Love My old Korean friends get me when it comes to food; our nagging craving for our grandmothers' handmade food. We were the generation lucky enough to have tasted food made from scratch. When I mean scratch, I mean from a backyard farm to our tiny table, from seeds to produce, from dawn to dusk. My memories of my grandmother's culinary career lived short but may have left me the recipe that's been saving my life. Whenever my life breaks down, I make food that remind me of her rustic homemade food which was always accompanied by Kimchi. I bounce right back every time. She gave so much love in her food when she cooked for her family and friends. It took me all these years to finally realize that food I was fed from age 3 to 7 gave me the ability to repair my own health and vitality for the rest of my life. I strongly believe that my own fermented foods grow love in my stomach which lets me love myself and others. When I eat food made by someone, my palate can detect the intension of the maker because I have tasted food made with love before. It is out of this world delicious! When it comes to turning simple food into superfood with love, there is no food like Kimchi. You can make your own Kimchi for yourself and for your loved ones to heal and exude happiness.

All my life, I turned to simple food for my vigor and stability.
Now it has become my life, my vitality.

Wallet Proof Kimchi is made with easily accessible organically grown vegetable, they are at every farmer's market. I like Napa Cabbage, Green Cabbage, Bok Choy, Radish or any greens that are packed with water and nutrients. The best part is I can keep it that way as long as I want, scrumptious and juicy; it is naturally preserved and does not expire so I don't waste anything. For $22 per month, my family enjoy handmade organic Kimchi in every meal. Kimchi making process is simple and requires less water, energy and carbon footprints. I make connections with organic farmers in Northern California. San Francisco Bay Area climate is good enough to grow most of its ingredients all year round so they may become even more abundant. It only takes a big bowl, a knife, water and 10 ingredients to make Kimchi. Once I make it, it is always waiting for me in my fridge, always available for that extra boost of energy everyday. It is delicious with any cuisine. It motivates me to cook more and I spend less time wondering what to eat. Health benefits have been priceless, it became the queen of my kitchen. 

It was so rewarding to make these Kimchi in jars for my friends and family for the first time.
Now the joy feeds me everyday as people who make and eat Ellen's Kimchi multiply. 

Made To Order Remedy Kimchi is both art and science; art because it represents the maker's skill, effort and love which directly feed our guts and brains; and science because it self-generates infinite number of amazing bacteria  that must be present in our digestive tracks. Kimchi preserves essential nutrients our brains crave. It is bursts of multiple flavors that stimulate different aspect of our nervous systems so you feel instantly satisfied and gives you energy that lasts longer than any type of vegetable dish. Kimchi hydrates and helps absorb its nutrients into your blood stream. Probiotics and lactic acid that are created by fermentation will help balance pH levels (both acid and alkaline levels balance out and produce salt water that dissolves fat). Most importantly, it helps digestion like no other food on a menu. Kimchi is a rich source of plant protein and vitamin B12 and K which are generally found in animal protein.

When we crave something, we only crave what we remember...

Social Butterfly Kimchi is a great social food. It's easy to share a jar full of love. Just this last winter, 3,000 women in Korea got together in an open concrete arena on a freezing November day to make Kimchi for children and seniors in need. As a child, I had seen many women enduring freezing weather outside to make endless mountain of cabbages into Kimchi to feed the families and communities during a long winter. It wasn't until I got into food production business, I got to see again many people in our lives work all day everyday to feed us all and how little of their hard labor is appreciated and rewarded. Kimchi brings me social and environmental justices because this is the one thing that unites people who participate. 

TRY IT EVERY DAY Organic Kimchi is the food I want to see in every corner of our life. If we have more of it in our society, we can reduce public anxiety and live with happier people. Constant supply of good bacteria in my stomach has benefited both physical and psychological health. My motor skill, eye sight and memories have been improved. I've become more resistant to skin irritation, allergic reactions, cold, flu, sore throat, itchiness and many other symptoms that used to get in the way of living a good life. But most astounding change has been my brain function. I suffered from depression and anxiety especially around my period; I had the most painful memories that kept popping up and I couldn't stop all the horrible chatters in my head. More Kimchi intake with balanced meals definitely calm me down almost instantly. Especially water Kimchi has been incredibly effective in picking up energy because it is absorbed in my body quicker. Now I take it with me to any long trip out of the house. I can't wait to share more of it with the world.  

I must end this blog paying my gratitude to many men who inspire me everyday; my hubby Troy White, Michael Pollan and Sandor Katz for their consistent efforts in sharing their experiences and research in our food reality; and two amazingly genuine, calm and collected Oakland Police Officers who suggested that I reach out to people who workout to take care of themselves and others. It is my grandmother's spirit that has been ignited by you. 

March 2014

세계김치연구소 World Institute of Kimchi approaches Kimchi from a science perspective. What food do you eat everyday to become smarter?