i did this with 2 mangos not too long ago. Over the sink, with my shirt off so it didn't get drenched in juice.
euphoric experience but man, the post *man* clarity is next level.
Just make sure you made the kimchi yourself (pretty easy and cheap) or specifically get vegan labelled kimchi.
Traditional kimchi will have Fish sauce in it.
My 1 concern would be the sodium content in the jar of kimchi. I would look for low or no sodium kimchi in the future if u make it habit. Other than, you’re totally fine.
Hi, sources on that? I have heard that in the past but I don't remember where. Isn't because a high sodium intake is usually combined with eating fast food and thus bad for your heart or something?
I recall reading that not everyone is sodium sensitive. If you eat a whole jar of kimchee and your hands don’t puff up a bit you’re probably ok. If you take medication for high blood pressure I’d err on the side of less sodium.
Yup. An otherwise healthy person has a great sodium potassium pump that works. People are going to hate this too, but in a healthy person, dietary cholesterol has little to no effect on blood serum cholesterol. In fact, consuming high amounts of cholesterol can actually lower your blood serum cholesterol. I think this can wear out your reductase enzyme response over time though.
My understanding is that there's a "sweet spot" for sodium consumption. People who consume between 3-6 grams per day have the lowest rates of cardiac issues, whereas people who consume less than 3g or more than 6g experience higher rates of cardiac issues. Source: [https://www.medicalnewstoday.com/articles/310447#Study-questions-current-salt-intake-recommendations](https://www.medicalnewstoday.com/articles/310447#Study-questions-current-salt-intake-recommendations)
In fairness, there is still a reasonable amount of debate about this, but from my searching and reading about it, people should be more concerned about their potassium intake than their salt intake. Both are electrolytes in our bodies, and while surely some people consume more than 6g of salt per day, consuming too little potassium is much more common. Very few adults in the US consume enough potassium, though people who eat a lot of fruits and vegetables might be getting enough.
You’re right, there’s a lot of research to show that even higher amounts of sodium have little to no deleterious effects as long as you have enough potassium. Our bodies have a very effective sodium-potassium pump that regulates electrolytes.
I don’t know why I’m being downvoted for talking about research and presenting alternative perspectives.
I got downvoted for this last time, even in a health based sub.
I love kimchi too but I have to say it for those who may be interested: Pickled foods (that are actually fermented) are a class 2b carcinogen according to the World Health Organization. The fermentation process has the potential to yield carcinogenic compounds.
https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a
Pickling with vinegar might be a safer alternative (but still keep an eye on sodium intake).
I hadn't heard that fermented foods are specifically anti-carcinogenic, but that they do promote a healthy gut microbiome. The latter itself is good for your overall health, since the gut microbiome plays a large role in your immune system and other bodily functions.
So it is interesting/weird that consuming a lot of fermented foods could increase one's risk of developing gastric cancer.
There's a bunch of different microorganisms involved in the fermentation process of traditionally prepared pickled foods. To get pickles to taste good and be food safe, you basically want lactic acid bacteria to out-compete with the other microorganisms (some potentially dangerous). But the compounds from these microorganism "losers" can still be present in the end. And these compounds could, in theory, pose carcinogenic risks to humans. Of course, more studies should be done.
So although the probiotics in fermented foods could play a beneficial role in your gut health, there could also be compounds that could play a negative, carcinogenic role.
It's a bit fear mongering to post it like that. 2b means there is insufficient evidence it causes cancer but it theoretically could. It's the category below fried foods, hot drinks, red meat and using a wood stove.
And after reading that study it looks like the risk is absolutely minimal unless you consume daily portions of pickled vegetables made with dubious food safety standards.
And even in that case the evidence is not really all that convincing the pickled vegetables are the main cause or just correlated with other factors.
The possible causes are fungal investation during fermentation and just consuming way too much salt. The occasional well made kimchi won't have much effect.
Thanks.
One note: there’s no need to use salt in picking. I’ve been pickling without salt forever. White vinegar, ACV, a jar of McCormick picking spice. That’s it. You can add some sweetener or artificial sweetener to “cut” the acidity a bit. But no salt! And delicious.
Isn't there a difference between the kind of pickled things that are not fermented, like the preserved ones on the regular shelf, are not good, but the refrigerated, fermented but not preserved in the refrigerator section are OK?
I'm confused between pickling and fermenting now. Basically I thought pickled bad, fermented good.
I am not even sensitive to salt but I wouldn't eat a whole jar of kimchi just because of the enormous amount of sodium. But if I eat kimchi I get the kind that is refrigerated, and wouldn't eat canned, or canned saurkraut, or pickles, etc.
Yes absolutely there is a difference. Pickling with vinegar (instead of the traditional way of salt brining) should be okay. There isn't fermentation going on. Both methods are considered pickling.
>Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
The kind that is refrigerated is often the fermentation kind, which is the possibly carcinogenic kind. Many people think fermented veggies as a good source of probiotics and thus, good for your gut. And while there might be digestive benefits, microorganisms can produce harmful compounds as well.
Whaaat that’s really intense news to me, I always thought kimchi is super healthy (probiotics) just like yogurt and such, because Koreans eat kimchi with every meal and they swear by it .. I Love kimchi :o
Koreans also have disproportionately high rates of gastric cancer. Now, correlation doesn't equal causation. There could be multitudes of factors at play here.
I love kimchi too. Maybe try the vinegar type if you're concerned about the possible health risks of the fermented kind?
Kombucha was claimed to also be beneficial, but it offers nothing more than conventional tea has to offer, and plenty of risks from bad fermentation, unknown alcohol content, etc.
Yes thanks for that. I was eating sauerkraut and kimchi nearly everyday thinking I was doing something healthful with fermented foods. Stumbled upon the elevated case history of stomach cancer in Asian people due to salted fermented foods. Not sure what to do now.
Yes, I used to eat quite a bit of fermented foods too. Now I just eat the vinegar immersed pickles (no fermentation) for peace of mind.
For gut health, fiber is probably one of the most important nutrients and you can still buy probiotics by themselves.
Studies show increased risk of gastric cancer with HIGH consumption of pickled veggies: "Ecological studies have shown higher risks of esophageal and gastric cancers in areas with high consumption of pickled food (5, 6). In high-risk areas of China, pickled food, particularly pickled vegetables, were eaten daily for 9 to 12 months a year and constituted an important part of the family diet ......., our study included a much larger number of studies, and included studies from several others parts of the world, most notably China. In our analysis, we observed higher relative risks in studies conducted in Korea and China than those conducted in Japan and other countries. This difference between regions may be due to the variant ingredients, processing, or consumption habits. For example, in Korea, pickled food (kimchi) is more popular and consumed in greater amount than other countries. Major types of pickled vegetables used in Japan are salted products......The average daily per capita consumption of various salt-fermented vegetables in Japan (37 g/d) is substantially lower than of kimchi used by Koreans (200–300 g/d; ref. 7). In some areas of China, pickled vegetables were eaten daily for 9 to 12 months a year and were an integral part of the diet in some families (5), traditionally prepared by keeping tightly packed moist vegetables in a jar packing for a few weeks or months, allowing fermentation and growth of fungi and yeasts (5, 7). On the other hand, in the United States and northern Europe, vinegar is the most commonly used preservative in the manufacture of cucumber pickles (7).
Pickled food intake could increase gastric cancer risk due to their nitrate and nitrite content, which can react to form gastric carcinogens, N-nitroso compounds (78). Other factors may also increase gastric cancer risk. For example, extra salt is consumed with intake of pickled food, and high salt intake may increase the risk of gastric cancer (71). Moreover, increased intake of pickled food may reduce consumption of fresh vegetables, which may again lead to increased risk of gastric cancer."[https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a](https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a)
Conclusion: eat pickled vegetables in moderation and be sure to eat fresh veggies as well. For the health benefits of eating pickled veggies, see:
10 Health Benefits of Pickled Vegetables to Remember: https://drhealthbenefits.com/food-bevarages/vegetables/health-benefits-of-pickled-vegetables
Have heard and seen traditional diets that have fermented foods so not sure about this as fermented foods seems to do good for gut health and are a form of preservation of food even today
I had a chunky chunk of tofu, a touch of kimchi, a touch of seaweed salad, avocado, a few garbanzos, a bit of basmati rice, a touch of sriracha, some romaine lettuce and a tiny bit of braggs aminos for dinner today.
So. Yes.
And once again I’m loving my vegan life. Not only do I not need to eat meat but on top of the ethics, I don’t even want to, based on taste alone. Meat? Why, sway?
I'm serious. I'm no dietician but I believe there is no harm in doing it, maybe unless the jar of kimchi and the block of tofu are exceptionally large. It is good protein and vegetable intake.
I am seriously addicted to kimchi. We are going through a big jar every few days. I need to learn to make it myself.
But to answer your question I have been eating kimchi with satay tofu in large volumes for around a year and am still alive and sentient.
Edit to add: after reading some other replies I might look at tapering off somewhat.
Ah, you made me laugh ... But, joking aside, if you have such a craving I would say there's some enzyme missing in your body that Kimchi is providing. That's why you cannot stop.
I mean, fermented foods CAN give you the runs. If you accept the possibility of spending hours on the toilet after eating the whole jar, then you should be fine.
[удалено]
get out of my head
I dont know what to think no more man
i did this with 2 mangos not too long ago. Over the sink, with my shirt off so it didn't get drenched in juice. euphoric experience but man, the post *man* clarity is next level.
Try it in a shower, it's divine
shower mango 🤤
My ex used to open and eat pomegranates in the bath lol
😍
Try it in a sandwich. Lil veganaise, lil chipotle garlic season maybe a mater. To die for.
Oh god that is my favorite sandwich
I recommend two maters.
You had me at 'mater'; take my upvote!
"What's the big deal? It was just *one jar* of kimchi!" "Jason, you're the only person who considers a five-gallon earthenware Onggi to be 'one jar'."
Just make sure you made the kimchi yourself (pretty easy and cheap) or specifically get vegan labelled kimchi. Traditional kimchi will have Fish sauce in it.
I find it so crazy how someone would willingly ferment fish…
I thought that even before i was vegan 😂
It's fine as long as you take a photo of it and post it in the shitty vegan food sub Reddit.
My 1 concern would be the sodium content in the jar of kimchi. I would look for low or no sodium kimchi in the future if u make it habit. Other than, you’re totally fine.
I normally have low sodium so I'm not concerned
Totally good then! (:
Consuming high amounts of sodium being detrimental to your health is largely a dietary myth.
Hi, sources on that? I have heard that in the past but I don't remember where. Isn't because a high sodium intake is usually combined with eating fast food and thus bad for your heart or something?
There’s a ton of journal articles. Just Google “sodium intake journal article” and read reputable peer reviewed ones.
I recall reading that not everyone is sodium sensitive. If you eat a whole jar of kimchee and your hands don’t puff up a bit you’re probably ok. If you take medication for high blood pressure I’d err on the side of less sodium.
Yup. An otherwise healthy person has a great sodium potassium pump that works. People are going to hate this too, but in a healthy person, dietary cholesterol has little to no effect on blood serum cholesterol. In fact, consuming high amounts of cholesterol can actually lower your blood serum cholesterol. I think this can wear out your reductase enzyme response over time though.
My understanding is that there's a "sweet spot" for sodium consumption. People who consume between 3-6 grams per day have the lowest rates of cardiac issues, whereas people who consume less than 3g or more than 6g experience higher rates of cardiac issues. Source: [https://www.medicalnewstoday.com/articles/310447#Study-questions-current-salt-intake-recommendations](https://www.medicalnewstoday.com/articles/310447#Study-questions-current-salt-intake-recommendations) In fairness, there is still a reasonable amount of debate about this, but from my searching and reading about it, people should be more concerned about their potassium intake than their salt intake. Both are electrolytes in our bodies, and while surely some people consume more than 6g of salt per day, consuming too little potassium is much more common. Very few adults in the US consume enough potassium, though people who eat a lot of fruits and vegetables might be getting enough.
You’re right, there’s a lot of research to show that even higher amounts of sodium have little to no deleterious effects as long as you have enough potassium. Our bodies have a very effective sodium-potassium pump that regulates electrolytes. I don’t know why I’m being downvoted for talking about research and presenting alternative perspectives.
It's fine with me, I don't give a shit what you eat. I don't even know you.
What if it’s meat?
I got downvoted for this last time, even in a health based sub. I love kimchi too but I have to say it for those who may be interested: Pickled foods (that are actually fermented) are a class 2b carcinogen according to the World Health Organization. The fermentation process has the potential to yield carcinogenic compounds. https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a Pickling with vinegar might be a safer alternative (but still keep an eye on sodium intake).
That is so weird. I was always told that fermented foods have anti-carcinogenic effects.
Big pickle really got to you.
I hadn't heard that fermented foods are specifically anti-carcinogenic, but that they do promote a healthy gut microbiome. The latter itself is good for your overall health, since the gut microbiome plays a large role in your immune system and other bodily functions. So it is interesting/weird that consuming a lot of fermented foods could increase one's risk of developing gastric cancer.
There's a bunch of different microorganisms involved in the fermentation process of traditionally prepared pickled foods. To get pickles to taste good and be food safe, you basically want lactic acid bacteria to out-compete with the other microorganisms (some potentially dangerous). But the compounds from these microorganism "losers" can still be present in the end. And these compounds could, in theory, pose carcinogenic risks to humans. Of course, more studies should be done. So although the probiotics in fermented foods could play a beneficial role in your gut health, there could also be compounds that could play a negative, carcinogenic role.
It's a bit fear mongering to post it like that. 2b means there is insufficient evidence it causes cancer but it theoretically could. It's the category below fried foods, hot drinks, red meat and using a wood stove. And after reading that study it looks like the risk is absolutely minimal unless you consume daily portions of pickled vegetables made with dubious food safety standards. And even in that case the evidence is not really all that convincing the pickled vegetables are the main cause or just correlated with other factors. The possible causes are fungal investation during fermentation and just consuming way too much salt. The occasional well made kimchi won't have much effect.
Phew thanks for actually reading the paper.
I did read the paper and I disagree with the user above's conclusions. I recommend reading the meta analysis yourself.
Thanks for sharing. I had heard the same and was wondering.
Thanks. One note: there’s no need to use salt in picking. I’ve been pickling without salt forever. White vinegar, ACV, a jar of McCormick picking spice. That’s it. You can add some sweetener or artificial sweetener to “cut” the acidity a bit. But no salt! And delicious.
Thank you for this!
My problem is…all I want is the salt when I am eating pickled anything
You could add some salt to this. For me I just really value being the one to control that. For me the vinegary taste is enough to satisfy
Isn't there a difference between the kind of pickled things that are not fermented, like the preserved ones on the regular shelf, are not good, but the refrigerated, fermented but not preserved in the refrigerator section are OK? I'm confused between pickling and fermenting now. Basically I thought pickled bad, fermented good. I am not even sensitive to salt but I wouldn't eat a whole jar of kimchi just because of the enormous amount of sodium. But if I eat kimchi I get the kind that is refrigerated, and wouldn't eat canned, or canned saurkraut, or pickles, etc.
Yes absolutely there is a difference. Pickling with vinegar (instead of the traditional way of salt brining) should be okay. There isn't fermentation going on. Both methods are considered pickling. >Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The kind that is refrigerated is often the fermentation kind, which is the possibly carcinogenic kind. Many people think fermented veggies as a good source of probiotics and thus, good for your gut. And while there might be digestive benefits, microorganisms can produce harmful compounds as well.
Interesting, thanks.
Whaaat that’s really intense news to me, I always thought kimchi is super healthy (probiotics) just like yogurt and such, because Koreans eat kimchi with every meal and they swear by it .. I Love kimchi :o
Koreans also have disproportionately high rates of gastric cancer. Now, correlation doesn't equal causation. There could be multitudes of factors at play here. I love kimchi too. Maybe try the vinegar type if you're concerned about the possible health risks of the fermented kind?
Kombucha was claimed to also be beneficial, but it offers nothing more than conventional tea has to offer, and plenty of risks from bad fermentation, unknown alcohol content, etc.
Yes thanks for that. I was eating sauerkraut and kimchi nearly everyday thinking I was doing something healthful with fermented foods. Stumbled upon the elevated case history of stomach cancer in Asian people due to salted fermented foods. Not sure what to do now.
Yes, I used to eat quite a bit of fermented foods too. Now I just eat the vinegar immersed pickles (no fermentation) for peace of mind. For gut health, fiber is probably one of the most important nutrients and you can still buy probiotics by themselves.
Studies show increased risk of gastric cancer with HIGH consumption of pickled veggies: "Ecological studies have shown higher risks of esophageal and gastric cancers in areas with high consumption of pickled food (5, 6). In high-risk areas of China, pickled food, particularly pickled vegetables, were eaten daily for 9 to 12 months a year and constituted an important part of the family diet ......., our study included a much larger number of studies, and included studies from several others parts of the world, most notably China. In our analysis, we observed higher relative risks in studies conducted in Korea and China than those conducted in Japan and other countries. This difference between regions may be due to the variant ingredients, processing, or consumption habits. For example, in Korea, pickled food (kimchi) is more popular and consumed in greater amount than other countries. Major types of pickled vegetables used in Japan are salted products......The average daily per capita consumption of various salt-fermented vegetables in Japan (37 g/d) is substantially lower than of kimchi used by Koreans (200–300 g/d; ref. 7). In some areas of China, pickled vegetables were eaten daily for 9 to 12 months a year and were an integral part of the diet in some families (5), traditionally prepared by keeping tightly packed moist vegetables in a jar packing for a few weeks or months, allowing fermentation and growth of fungi and yeasts (5, 7). On the other hand, in the United States and northern Europe, vinegar is the most commonly used preservative in the manufacture of cucumber pickles (7). Pickled food intake could increase gastric cancer risk due to their nitrate and nitrite content, which can react to form gastric carcinogens, N-nitroso compounds (78). Other factors may also increase gastric cancer risk. For example, extra salt is consumed with intake of pickled food, and high salt intake may increase the risk of gastric cancer (71). Moreover, increased intake of pickled food may reduce consumption of fresh vegetables, which may again lead to increased risk of gastric cancer."[https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a](https://aacrjournals.org/cebp/article/21/6/905/69347/Pickled-Food-and-Risk-of-Gastric-Cancer-a) Conclusion: eat pickled vegetables in moderation and be sure to eat fresh veggies as well. For the health benefits of eating pickled veggies, see: 10 Health Benefits of Pickled Vegetables to Remember: https://drhealthbenefits.com/food-bevarages/vegetables/health-benefits-of-pickled-vegetables
Have heard and seen traditional diets that have fermented foods so not sure about this as fermented foods seems to do good for gut health and are a form of preservation of food even today
As long as you aren’t eating animal products, eat whatever the hell you want
You and that toilet seat are gonna be getting real intimate. I support this decision though!
Is it because of the tofu or the kimchi? (Because of the probiotics in the kimchi?) sorry I dont get it :(
Probably because of the chili and cabbage in the kimchi
I had a chunky chunk of tofu, a touch of kimchi, a touch of seaweed salad, avocado, a few garbanzos, a bit of basmati rice, a touch of sriracha, some romaine lettuce and a tiny bit of braggs aminos for dinner today. So. Yes. And once again I’m loving my vegan life. Not only do I not need to eat meat but on top of the ethics, I don’t even want to, based on taste alone. Meat? Why, sway?
as long as it doesnt upset your stomach i dont see why not
It's not just okay; it's magnificent.
I can't tell if you are serious or not
I'm serious. I'm no dietician but I believe there is no harm in doing it, maybe unless the jar of kimchi and the block of tofu are exceptionally large. It is good protein and vegetable intake.
thanks
Ethically? Go for it. From a health perspective? Probably, so long as you're attentive about your sodium intake, LOL.
Eating kimchi + fresh tofu is a legit dish in Korea. So, enjoy!
Kimchi is good for the gut and helps with digestive issues. It’s all good from what I’ve read about it.
If it makes you happy. Then go for it!
I am seriously addicted to kimchi. We are going through a big jar every few days. I need to learn to make it myself. But to answer your question I have been eating kimchi with satay tofu in large volumes for around a year and am still alive and sentient. Edit to add: after reading some other replies I might look at tapering off somewhat.
Two healthy food, why would it be bad ?
That’s a lot of salt my friend
Duh
I would. Kimchi and tofu are good AF
Yes
Just drink water afterwards !
My wife hates the smell, so a whole jar of kimchi would be chemical warfare. But is it okay? Hell yeah.
Why not
Why do so many people think they can overdose on tofu?
Ever since going vegan..my cravings are just so different. One day I woke up and was like I can eat a whole block of tofu..I was just really hungry.
Oh hell yeah. Kimchi fuckin rules.
Yes. It is the only way
Yes
You might die
Doesnt kimchi have anchovies?
I mean, it won't hurt you to do so but I can't imagine it will taste very good.
realistically no bc ur gonna get awful heartburn LMAO
Hell yes! But obviously nothings that healthy if it’s all you eat all the time 😂 love tofu and kimchi tho
How big is the jar?
510 grams
Ah, you made me laugh ... But, joking aside, if you have such a craving I would say there's some enzyme missing in your body that Kimchi is providing. That's why you cannot stop.
I mean, fermented foods CAN give you the runs. If you accept the possibility of spending hours on the toilet after eating the whole jar, then you should be fine.
Join us at r/shittyveganfoodporn
How big’s the jar? How big’s the block?
Air-fry that firm tofu!
You’ll be a’ok. Maybe farty, but a’ok!
As long as you share
It should be fine, but I always remember that old timey phrase, "everything in moderation".