Kimchi

[woman-king]

Cooking is best anyway, as kimchi jiggae is the highest form of kimchi

But yeah, if it doesn't agree with you, don't eat it. Just be prepared to explain yourself over and over again -- "Yes, thank you, I've tried kimchi. No, it's not too spicy, it just doesn't sit very well in my stomach. Funny story, cooked kimchi doesn't cause the same problems -- maybe I have a raw kimchi allergy!" Then nod sagely. 

Or just say "It's too spicy and hurts my foreign stomach."  Everyone nods sagely to that.  And really, it's true for me--while I absolutely loathe its smell and taste, it also IS too spicy.  Not to my tongue--I rather like spicy foods from other cuisines--but the red Korean pepper sauce does upset my stomach, particularly when combined with something fermented, like kimchi. 

[yeti08]

[MOD EDIT]

BACK to kimchi.  It's all different, sometimes it gives me indigestion other times it doesn't.  Also I think the radish kimchi (I assume we're talking cabbage) seems to be much less harsh.

[justanotherwaygook]

In my case, I've found the really old, soft, funky fermented stuff goes down easily.  It's the fresher stuff that, once in a while, upsets me.  The factory stuff (like at school) is also a culprit in upsetting my gut.

So homemade and older is generally best (and tastier).

[Davey]

Stick to the topic, guys.

The kimchi used in kimchi jigae is more ripe and fermented than raw kimchi, so it's easier for your body to digest it. This probably explains why kimchi jigae doesn't give you digestive trouble.

Kimchi contains a lot of nutrients, but it also has N-nistro compounds which are linked to gastric cancer. So, it's not a good idea to eat a ton of it daily. How about a little every day? If stomach cancer doesn't run in your family, then it's probably okay. Consuming it a couple of times a week for its probiotics definitely isn't a bad idea. The same goes for sauerkraut.

[Sara]

Please stay on topic. This is a website for NETs and Korean English teachers so there's no need to argue over a poster's nationality or native language. All posters deserve respect. 

As always, if you have a problem with a post, please contact a moderator. Otherwise, your accusations are considered trolling (off-topic and inflammatory posts) and you will  receive a warning.

[Yegob]

I have small amounts of kimchi at lunch twice or thrice a week. Have never had an issue.

When they have "new" kimchi, I eat more (prefer it) and no problems.

while it does have many healthy qualities, be aware that the Korean govt itself is pressing for kimchi to be stripped of at least half it sodium (aka salt)  because the way it's currenty and has traditionally been made it's way way way too high in sodium content.

[sejongthefabulous]

I think the kimchi in jjigae is easier to digest because it cooked and diluted with water and other things. Being older is probably a secondary reason.
Anyway they guy who said start with smaller amounts is absolutely right. Either way better you are a foreigner with this problem than a Korean.