Kamikaze Fries come in crosscut waffle fries topped with Korean BBQ beef, kimchi, red sauce, Japanese mayo, and green onions. Since kimchi varies widely in ingredients, its exact nutritional profile differs between batches and brands. All the same, a 1-cup (150-gram) serving contains approximately. Fries are baked in the oven, seasoned with Korean chili powder, and then topped with caramelized kimchi and onions. Melted cheese rounds everything out, along with a sprinkling of bacon and scallions.
- Calories: 23
- Carbs: 4 grams
- Protein: 2 grams
- Fat: less than 1 gram
- Fiber: 2 grams
- Sodium: 747 mg
- Vitamin B6: 19% of the Daily Value (DV)
- Vitamin C: 22% of the DV
- Vitamin K: 55% of the DV
- Folate: 20% of the DV
- Iron: 21% of the DV
- Niacin: 10% of the DV
- Riboflavin: 24% of the DV
Though preparing fermented foods may seem like a daunting task, making kimchi at home is fairly simple if you adhere to the following steps:
- Gather ingredients of your choice, such as cabbage and other fresh vegetables like carrot, radish, and onion, along with ginger, garlic, sugar, salt, rice flour, chili oil, chili powder, or pepper flakes, fish sauce, and saeu-jeot.
- Cut and wash the fresh vegetables alongside the ginger and garlic.
- Spread salt in between the layers of cabbage leaves and let it sit for 2–3 hours. Turn the cabbage every 30 minutes to evenly distribute the salt. Use a ratio of 1/2 cup of salt to every 6 pounds of cabbage.
- To remove the excess salt, rinse the cabbage with water and drain it in a colander or strainer.
- Mix the rice flour, sugar, ginger, garlic, chili oil, pepper flakes, fish sauce, and saeu-jeot into a paste, adding water if necessary. You can use more or less of these ingredients depending on how strong you want your kimchi to taste.
- Toss the fresh vegetables, including the cabbage, into the paste until all of the veggies have been fully coated.
- Pack the mixture into a large container or jar for storage, making sure to seal it properly.
Does Kimchi have any downsides?
As a rule, the greatest wellbeing worry with kimchi is food contamination. Furthermore, this dish has been connected to E. coli and norovirus episodes. Despite the fact that aged food sources don't regularly convey foodborne microbes, kimchi's fixings and the flexibility of microorganisms imply that it's as yet defenseless against them.
Thus, individuals with compromised resistant frameworks might need to rehearse alert with kimchi. Likewise, the nitrite content of kimchi changes by the sort and how it's ready. Contingent upon the readiness, you can limit the nitrite content. Moreover, the receptor content of kimchi differs by the item and how it's produced. All things considered, buying the kimchi from a dependable source and accurately putting away the kimchi can limit the danger of any unfavorable impacts.
Conclusion:
Kimchi is an acrid Korean dish regularly produced using cabbage and different vegetables. Since it's an aged food, it flaunts various probiotics. These solid microorganisms might give kimchi a few medical advantages. It might assist with controlling your insusceptible framework, advance weight reduction, battle irritation, and surprisingly sluggish the maturing system.
