Episode 52: How Eating Kimchi Increases the Diversity of Your Gut Microbes {Minnie Luong, Founder Chi Kitchen Foods)

 

In this episode Sarah talks with Minnie Luong all about Kimchi! Minnie is the founder of Chi Kitchen Foods where they make traditional style fermented kimchi products and in the episode she explains what kimchi is and why it is beneficial for our gut health. Kimchi is full of ‘good bacteria’ and when we consume the probiotics found in fermented food it can help us maintain a healthy digestion ecosystem within our body. In fact just last summer, Stanford researchers found that a 10-week diet high in fermented foods can boost your microbiome diversity and can improve your immune response! Minnie also tells us a little of the history of kimchi and her story on how and why she started her business. She also gives us some great tips on how to incorporate more kimchi into our diet. If you are wondering how to improve your gut health through whole foods, eating kimchi is a great place to start. Chi Kitchen foods even has a plant based kimchi that contains no animal products which according to Brown University eating Kimchi without fish products has the same type of bacteria as more traditionally made kimchi- totally sounds like a win for me! Connect with Chi Kitchens to learn more about their products.

https://chikitchen.com/

https://www.facebook.com/chikitchenfoods/

https://www.instagram.com/chikitchenfoods/

Podcast Transcript

Bad to the Bowl (00:00):

On today’s podcast. I talk with Minnie Luong. She is the founder of Chi kitchen foods. I always hesitate saying that because I want to see chai, but it’s actually Chi kitchen like Kimchi, which is actually what her business does. They make kimchi products. How cool is that? They have even a vegan kimchi as well. So even more cooler. And Minnie joins me on the podcast today to not only talk about her kimchi products, but to talk about why kimchi and fermented foods are such great, you know, health foods for us because they’re full of the probiotics. And then, but just how they can just be a flavor explosion for your food as well. She just knows all the ins and outs of it. And we talk about her company. We’ll learn a little bit more about that. We’ll learn about the kimchi, learn about do you know, just it’s been around forever and you know, just about the history of it, just such a cool conversation.

Bad to the Bowl (01:10):

And I’m definitely inspired to add some more fermented foods into my own, you know, food and lifestyle and dinners, and just to kind of experiment plain with, with all of that. So if you want to learn how to connect with cheek kitchen foods, and many, we’re going to list all of that information in our show notes, you can find the show notes on our sponsored blog, bad to the bowl.com forward slash 52. All right, let’s dive in and talk with minnie.  it’s time to adapt to a plant-based palette, minimize waste and respect our environment. Hello, we are Joe and Sarah Hayes, and we are the hosts of the bowl of life podcast, where we are encouraging you to join the plant forward food movement. It’s time for vegetables

Bad to the Bowl (02:01):

Both to move from the side of your plate to the center. And we are here each week to help you do that.

Bad to the Bowl (02:06):

So increasing your vegetable consumption and limiting your animal proteins sounds like a win-win to you go grab a spoon or fork, and let’s dive in to learning more about how you can be plant forward. Hello, and welcome back to the Bowl of Life podcast today. I’m so excited to talk with Minnie, who is the owner of the family business, Chi Kitchen foods. So I am so excited about this and I’m so excited because they make kimchi, which I know probably you’ve heard of and, but really like, what is it and why is it good for us? So I’m just so excited to learn all about this. I’ve talked with a couple of people on the podcast about gut health, and they’ve mentioned eating more fermented foods, and that’s exactly what kimchi is and what chi kitchen makes and produces and sells. And this is exciting, Minnie. I’m so glad to welcome you to the show first, can you tell us a little bit about yourself and how you even got started?

Minnie Luong, Chi Kitchen Foods (03:16):

Sure. Thank you so much for having me. I’m so excited to talk about kimchi and gut health and fermented foods as well. So I started Chi kitchen. We’re a small family owned business based in Rhode Island. We manufacture and make all of our fermented products. We’re the only company that is focused solely on fermented vegetables with Asian flavor profiles. And our kimchi is our most popular product, but just to backtrack, I was living in Los Angeles, whereas working as a chef and I wanted to start a healthy Asian food business. And I looked at my husband who is also my partner. And I said, what is the healthiest Asian food out there and far and away? We said kimchi. First of all, kimchi has been eaten for a thousand years. It is a treasured food of Korea and it’s fermented and is loaded with billions and billions of probiotics. It has amazing flavor profiles. It’s so good for you. It’s easy to use. And I think that’s part of the reason why it’s been so popular and particularly in the last year or so during the pandemic, the sales of kimchi have gone through the roof.

Bad to the Bowl (04:41):

That is so interesting is because people are like, I got to get healthy.

Minnie Luong, Chi Kitchen Foods (04:46):

Well first people were, you know, cooking at home and eating in the home and doing home cooking more so than usual and wanting to if you didn’t grow up eating kimchi, you know, wanting to try different flavor adventures. And of course we can’t deny the health benefits of it as well with the probiotics and other ingredients. So I think that has kind of, you know, led to the increase in sales.

Bad to the Bowl (05:15):

Yeah. Well, Hey you know, there are some positive things, right, that came out of the pandemic and not all, not all negative things, but it’s always a big fan though, of, you know trying new foods and exploring new foods and which is so ironic because I did grow up and like Indiana traditional midwest foods and, you know, growing up, we didn’t eat those foods either. And now I’m so all about exploring new tastes and, and everything as well as so interested in, in gut health as well. And so why, why is kimchi so good for our gut health? You mentioned that a few times, just a second ago.

Minnie Luong, Chi Kitchen Foods (06:01):

Well, it’s, it’s the probiotics that come naturally from the lacto fermentation process. We don’t add any cultures or add any probiotics in our process. It’s just, we are setting up the fermentations so that the natural lactic acid bacteria, which is the probiotics are going to flourish and grow in the process. So each spoonful of our kimchi has billions and billions of probiotics. It was studied by brown university scientists. And so alongside the probiotics is also, it’s the type that we make as a Napa cabbage kimchi. So it has cabbage, cabbage is also and there’s tons of garlic and ginger and onion which help with your immune system and also the red pepper that spice spicy foods have in them which helps with inflammation. And I find that people who are looking to eat kimchi for their health overall health, they they’re, they say that they end up craving it, you know, just a little bit every day. Yeah. And I always say, you know, if that’s what your body is calling for, then you should listen.

Bad to the Bowl (07:27):

Right? Yeah. I’ve always felt like that that you should listen to your body. And if it’s saying, Hey, go eat that. But yeah, so that is, that is so cool. That was even study by brown university. Wow. What a, what a super food, right. To put kind of a, a label on it. I don’t, I’m not sure I’ve ever heard kimchi termed superfood before, but it should definitely be in that category. Huh.

Minnie Luong, Chi Kitchen Foods (07:50):

Well, I certainly think it’s a super food and it’s, you know, super delightful and there’s a lot of, you know, what we were talking about, like storytelling around it as well. It has been around for, you know, thousands years and there’s, there’s so much culture and meaning and history behind it as well.

Bad to the Bowl (08:07):

Yeah. now you mentioned that you know, this was kind of born out of you and your husband being a chef, not, did you eat this growing up as well?

Minnie Luong, Chi Kitchen Foods (08:17):

Yeah, so I’m not Korean. My family is from I was born on a rice farm in the Mekong Delta, Vietnam, but I actually did grow up eating kimchi and other fermented foods. My families were really major foodies. My father’s an amazing prolific Gardner and he loves to fish. And so when I was growing up, it wasn’t easy to find Asian and group gradients, you know, in our local grocery store, we’d have to drive about an hour into Boston to go shopping in Chinatown. So luckily that has changed a lot. And, but when I was growing up, you know, we made and grew a lot of our own foods. And so I did grow up with kimchi. I didn’t know what it was really. It was just what was in my house and, you know, at our, at our table.

Bad to the Bowl (09:09):

Yeah. It was just what you were used to, and, and I love that and I love how, you know, things are more accessible these days, but, you know, it’s also so fun to, you know, like you said, like you just grew up. That was just, you just did it, you made everything at home. And it’s kind of an interesting to kind of see that come back during the pandemic a lot more people making things at home. And that’s been a really cool, like revitalization of that.

Minnie Luong, Chi Kitchen Foods (09:38):

Yeah. It’s interesting because, you know, in stores, our products are packed into glass jars. And there’s actually a like glass shortage in the last year, because I’m much, some of it is, you know, cause of the pandemic. And, but a lot of it is because there’s such a demand for glass jars because, because it’s specific specifically because people are creating their own homemade foods.

Bad to the Bowl (10:09):

Wow. Wow. So interesting. I guess it just means we all need to get on the more recycling, all the glass we have. Yeah. Yeah. Well, this is so cool. Like I, so I think I’ve mentioned to you in the intro, my sister-in-law is adopted from Korea and you know, I’ve always been amazed. Like she can just sit there and just down jars of kimchi and I’m always like, wow, like your taste buds. And she’s so healthy too. Actually, I, now that I think about it, I never really have ever heard of her having a cold or being sick. But a funny story was my nephew was visiting this summer and he tells us, he’s like, oh yes. He’s like, I will just sit and watch a YouTube and I’ll just eat jar and jar after kimchi. And I was like, whoa, I’m like, seriously impressed. You’re like 11 years old. I’m like, that’s amazing. And like, well, no wonder you’re so healthy. So funny story I told, I told my sister-in-law that and she’s like, oh, she’s like, no, that’s me. He eats like eat a few bites. She’s like, but that’s me that sits there. And does that, you know, I think he was just taking on my personality for a moment or something.

Minnie Luong, Chi Kitchen Foods (11:30):

Well, it’s definitely not the only one. It’s like a vacation, you know, for some people, you know, it’s like their moment of relaxing and, but the good, nice thing about it, it’s like, it’s good for you. And it’s very satisfying with all the umami and the flavors. So you know, YouTube videos of people eating kimchi and all kinds of food and you know, it’s, it’s at every single meal in Korea Koreans on average eat about 40 pounds of kimchi a year, which is really when you think about it, it’s actually not that much. That’s about two tablespoons. I mean, that’s an average, but yeah, I’m gonna, and I think it’s wonderful, you know when, you know, usually you’re, you wanna reach for popcorn or chips, but you know, you really, you know, a couple spoonfuls of kimchi and you’re, you’re, you’re satisfying all those taste buds.

Bad to the Bowl (12:37):

Yeah, yeah. As well. Yeah. Another funny story. So what, what now this is something different than kimchi, but sauerkraut falls and kind of to that fermented kind of food as well, right?

Minnie Luong, Chi Kitchen Foods (12:50):

Yeah. Sauerkraut is made out of green cabbage and it goes through the same process of lacto fermentation. It doesn’t, you know, has different flavor profiles, but definitely the same, the same probiotic health benefits.

Bad to the Bowl (13:09):

Yeah. Yeah. I think after a St Patrick’s day, this has been years ago, I had bought some sauerkraut and I had just read about like two tablespoons a day eating the fermented foods. And so my husband and I were like, all right, this is going to be our vitamin every, every day we’re going to eat two tablespoons and he lasted a little bit longer than me, but now we still, we still talk about it. Like, we’re like, we should, we should do that again. And we should, we should try that challenge ourselves.

Minnie Luong, Chi Kitchen Foods (13:42):

Well, I find the best way to do that is to eat it for breakfast actually. Yeah. I mean, get it out of the way. First thing in the morning gets your probiotics in there. You’re getting your fiber. It’s great with eggs. It’s great on avocado toast, you know, two, two teaspoon, I mean two tablespoons breakfast sandwiches, people do, you know, breakfast bulls otherwise, or it’s a great sandwich topper salad. But yeah, I think if you you’re, if you’re trying to, you know, introduce more probiotics into your diet and I would recommend, you know, instead of taking a pill of probiotics you know, eating probiotics is much better for you and I think a lot more satisfying. So yeah. Start off with breakfast, try it and see, and then it could, you know, it becomes like a routine.

Bad to the Bowl (14:48):

Oh yeah, totally, totally agree. I think a few podcasts ago I had a functional doctor on and we were talking kind of about, you know, supplements and things like that. And he’s like, yeah, my first question is always like, what are we supplementing? It must mean you’re missing something. Like we should probably think about what foods first before supplementing. So I definitely a huge fan of giving it from this source type of situation.

Minnie Luong, Chi Kitchen Foods (15:19):

Yeah. I think a lot of people don’t really know, they talk about probiotics. People do appreciate the value of the probiotics. A lot of people don’t realize, oh, you can get them from the foods that we eat.

Bad to the Bowl (15:32):

Exactly. The more natural way to, to go here. So, so the taste of kimchi, so it’s a little spicy, a little sour, right?

Minnie Luong, Chi Kitchen Foods (15:42):

Yeah. So I want to say there’s about 165 registered varieties of kimchi.

Bad to the Bowl (15:50):

Have you tried all? No,

Minnie Luong, Chi Kitchen Foods (15:52):

Absolutely not. But you know, the one that we’re talking about is the most common one, it’s a spicy Napa cabbage, but so then that’s the one that you’ll see in restaurants or, you know, that’s the most common one that people think of, but there are a lot of different kinds. They’re not all spicy. Actually originally when it was made there was, they didn’t have spice. The spice actually came from the new world. And it was incorporated, you know, I don’t know, in the 17 hundreds or so AF you know, after they discovered the new world and all the wonderful peppers out grow naturally here, but a good kimchi, in my opinion, it has spice, not too much heat. Where are you going to blow out your taste buds, but you’re gonna feel that heat. One other thing is the Korean red pepper.

Minnie Luong, Chi Kitchen Foods (16:55):

It is. Cause typically if you drive peppers, they might turn brown, but the peppers stay red and very, very beautiful. And then some crunch is good. That’s something that we really try to work on at at cheek kitchen because once you start fermenting something, it always continues to ferment. So and you know, the, the, the textures change. So we, you know, that’s something that we in our processes really pay attention to in terms of how we cut the vegetables and how we treat them. And then that sour taste that tanginess that actually comes from the fermentation, the lactic acid bacteria is what we don’t add any vinegar to it or, or any of that. That is a natural part of the fermentation. But I think it really lends itself to, you know, all kinds of dishes, rice.

Minnie Luong, Chi Kitchen Foods (17:57):

It’s great with, on a grilled cheese and Mac and cheese. It really pairs well with proteins eggs. So for breakfast, you know, some eggs and a little kimchi on the side. And yeah, it should be really, it should be balanced. It’s at least that’s what we are. That’s what we are trying to achieve with our kimchi. We don’t have any different spice levels. There’s no mild, medium or hot. It’s just what we think is the best balance of that spice, that the texture of the vegetables and that tanginess that you’re getting from the, the lactic acid bacteria.

Bad to the Bowl (18:39):

Yeah. And I liked that. You, you said you focus on kind of keeping the crunch in there. That’s my thing. That’s my thing. I love, I love crunchy things and yeah, just thinking about putting it in, maybe in like some type of big, big bowl or something, just add a little bit of flavor profile to it. I bet it really just amps the taste up and the taste buds to,

Minnie Luong, Chi Kitchen Foods (19:05):

Well, then you’re already had that naturally occurring umami in there too. So that’s gonna, you know, that’s why it’s a perfect kind of ingredient to cook with because it really transfers the flavors very well. And it’s very versatile and easy to work with. You just add,

Bad to the Bowl (19:28):

Now you mentioned cooking with it. Do you mean just kind of like putting it on at the end or do you actually like cook with it? Like, would that take away that like, if you actually like cooked it

Minnie Luong, Chi Kitchen Foods (19:43):

Both, so some people are gonna, you know, eat kimchi for the health benefits and if you want the probiotics, then you definitely want eat it raw. If you cook it, then you won’t get the probiotics will will not, will die off. However some people just want to eat kimchi because they like the flavors and they don’t care. And I say, you know, one thing I would recommend is that if you are going to cook with it, garnish it with some fresh, raw kimchi. So you get the, you know, you could like, for example, like I’ll make like a kimchi fried rice and I’m cooking the kimchi for the flavors to pair with the rice. But then when I presented, I add raw kimchi on top. So you get the best of worlds.

Bad to the Bowl (20:31):

Yeah. I like that idea that, oh yeah, that’s a perfect way to enjoy it then. So is kimchi naturally vegan? Is it gluten-free like, what are kind of the labels you would put to it? 

Minnie Luong, Chi Kitchen Foods (20:48):

A lot of kimchi traditional style, Kimchi has some seafood component to it. So in our case, our Napa kimchi, which is our bestseller has a first press fish sauce made from wild black anchovies. And that the fish sauce is actually fermented. So with our kimchi, you’re getting these layers of fermentation and then we make a vegan kimchi as well. Instead of fish, we use miso, which is fermented soy. And a lot of people, you know, really love that. The vegan kimchi as well has a ton of umami. We really wanted to challenge ourselves to make a really, you know, robust vegan kimchi. So that’s something that a lot of people don’t realize if you, you should check the ingredient label. Yeah. But they’re both gluten-free naturally, gluten-free all of our products actually are gluten free and all of our products are vegan and gluten free except for then the Napa kimchi that has the, the fish sauce in it.

Bad to the Bowl (21:57):

Ah, so good to know that. Yeah, that was one of my questions. So I know what we were talking a little bit earlier about the hurricanes and it missed you. Thank goodness. But you know, for someone who loses power or something say, and they have some open kimchi, is it going to go bad? Does it go, how long does it stay? Good.

Minnie Luong, Chi Kitchen Foods (22:19):

My motto is never, ever, ever throw out kimchi. You know, it w keep in mind it was developed, you know, thousands of years ago, it was a way of preserving foods when people did not have refrigeration. So it’s fermented to a pH level where, you know, bad bacterias can’t survive or thrive. Now you can introduce bad bacteria into it, you know, by sticking your fork at, you know, your used work in there. But I do that all the time. So, you know, but that’s one way, you know, but at any rate what’s going to happen is if you put it in the refrigerator cause it’s sold in the refrigerated section, it’s just gonna slowly format continue from it and change and develop over time. Once you take it out of refrigeration, it’s going to continue to ferment faster.

Minnie Luong, Chi Kitchen Foods (23:20):

And in the, the warmer it is the more fermented it’s going to get. So during the hurricane, a lot of people lost their power and someone emailed me and asked me, you know, is my kimchi going to be okay? And I said, you’re totally going to be fine. The only thing I would say is that if you take it out of the fridge or if it’s or something like that happens just to be careful, oh, open it carefully over the sink, because what happens, it can develop CO2 bubbles kind of like kombucha or soda. And and that can get kind of messy. So you kind of want to burp the kimchi or any fermented vegetables that you have and then put them back in the fridge. But if you forget about it, if you stick it in the back of the fridge and forget about it for, you know, months and months and months, we have a six month shelf life.

Minnie Luong, Chi Kitchen Foods (24:13):

But it could easily, you know, it’s, I’ve opened jars that are, you know, a year, year and a half old and they’re totally fine. It just, it’s, it’s just a little bit more fermented. That’s a great time to use it to cook, to make a, a kimchi tofu soup or to make a kimchi fried rice or to, you know, so that’s what I say. I never throw out kimchi because if it’s, you know, Ben then in the back of your fridge for a long time, take it out and use it and some fried rice or soup or wa or whatever creative dishes that you come up with. So I think that refrigerator meals are always the best anyways.

Bad to the Bowl (24:57):

Ah, that’s awesome to hear that is so long lasting. So for anybody that likes a very sustainable product, right. And is, you know, does not like food waste definitely wanted that the products they should have in their kitchen, as well as just all the, the benefits and the taste. And does it, after it sits a while, does it get like even more like ten-year tasting or

Minnie Luong, Chi Kitchen Foods (25:23):

Yeah, it will get Tangier. The texture probably won’t be as crunchy. The flavors would probably be a little bit more, you know, developed people like kimchi at different stages. Some people like a fresh kimchi, that’s almost like a salad. And some people like, you know, really, you know, funky vintage kimchi really just depends on what your, you know, mood is or, or application is.

Bad to the Bowl (25:51):

Yeah. Right. Yeah. That totally makes sense. Totally makes sense. So I think, okay, so this is a funny question, but I think I read on your website. Did, do people use stuff from, is it like in the ground?

Minnie Luong, Chi Kitchen Foods (26:03):

Yes. So traditionally it’s these ginormous clay pots called Anji and what would they, what people would do in Korea is, and they still do it to this day, I believe is at harvest time in the fall when the Napa cabbage are, you know, in season, the community gets together and makes the kimchi together. Cause it’s actually, you know, very labor intensive. And what typically they’re doing is fermenting whole entire heads of Napa cabbage. By the way, a Napa cabbage is like an Asian style cabbage that if a romaine lettuce and a green cabbage had a baby, that’s what it would look like. It’s very leaky, leafy, and very sweet. You can just eat it raw or put it in a salad, but in this case they’re gonna farm at whole heads of Napa cabbage or half, or cut it in half and bury it under the ground. And like, that was the way of preserving it for the, to have enough for the entire winter until next year.

Bad to the Bowl (27:14):

Kind of like a very rudimentary seller.

Minnie Luong, Chi Kitchen Foods (27:17):

Yeah. Yeah. And you know, people ask, if we do that, it’d be really cool to do that. The health department would not go for that.

Bad to the Bowl (27:27):

That’s true. That health department. Oh, wow. So yeah, so, so yeah, well, that’s a really cool history though, just to think you know, how long it’s been around, how long they’ve been making it, how they, how it was produced, you know, it just what a cool history behind it, right.

Minnie Luong, Chi Kitchen Foods (27:49):

Yeah. I always think, I mean, when I look at a jar of kimchi, I just think like all of the, you can see, you know, the history, I see the red pepper and I think of, you know, where I am here in new England and the new world and and how it was first discovered and how now it’s very popular here. And across the world.

Bad to the Bowl (28:13):

Yeah. Yeah. I really think it’s great, you know, to explore different tastes and foods and cultures. And that certainly you know, it’s very cool as well as, you know, supporting, you know, brands like yourself who are doing really cool things out of, you know, a passion for it, of, of making kimchi and making it delicious and even making a vegan version. It’s really cool. And you have a slaw and pickles as well.

Minnie Luong, Chi Kitchen Foods (28:43):

So we just introduced two new products. One is a fermented Sesame slaw it’s made with red and green cabbage and it has ginger and wasabi and Sesame really wonderful flavor profiles. And then we make a kimchi pickle. It’s a fermented Persian cucumber with kimchi spices. What’s fun about that is that it has this nice kimchi juices that you can also, you know, drink or use as a marinade or put in salad dressings or cocktails people are making, you know, bloody Marys and cocktails out of that. So, yeah, so those are really fun and exciting products as well. And also gluten-free vegan and loaded with billions of probiotics. Yeah.

Bad to the Bowl (29:31):

Ah, oh, that’s so fun having a kimchi, a cocktail bloody Mary, so fun, so fun. So where can people find your products to buy? Is it online only, or wait, you mentioned refrigerators section. So must be,

Minnie Luong, Chi Kitchen Foods (29:50):

We are in all the whole foods in new England where in bunch of stores all over new England and for people outside of the region, they can order online at our website Xi, kitchen.com. And when you order online, we ship it instead of dealing with glass jars and breakage and all that, we ship it in these special vented pouches. So that would be different, but and they actually really hold, hold up very well with the punches and they’re shipped with ice packs.

Bad to the Bowl (30:30):

Oh, okay. Okay, cool. So yeah, accessible really, really to everybody. And yeah, it’s just so cool. So when, when did you guys start making kimchi?

Minnie Luong, Chi Kitchen Foods (30:41):

So, I mean, professionally, we started the business and at the tail end of 2015 prior to that, I think the first time I actually made it was, you know, 15 years ago and it came out terrible and I didn’t ever, I didn’t touch it again for six years. Yeah. And then after that six year hiatus actually came out pretty good. So that’s how I started kind of getting into fermentation and kimchi, making it for myself and my, you know, my friends and you kind of can go down in a rabbit hole when you get into fermentation. There’s just so much fun stuff to learn. And it’s also, you know, it’s really exciting because you just, don’t, it’s always just so exciting. Cause it can be very heartbreaking. Like the first time I made it when I spent all this time and energy to make it and didn’t come out good. But when it does come out good, it’s so rewarding. And we, I think at this 0.6 years into it have kind of really figured it out how to, how to do it well.

Bad to the Bowl (31:53):

Well, yeah, it sounds like it, the way your business is growing and experiencing growth and that’s so cool just to come full circle from that first batch was bled to like, look at me now I have a company. So what

Minnie Luong, Chi Kitchen Foods (32:07):

If I would have imagined, you know, that I would have a kimchi company that wasn’t really you to help the plan, but that was that’s what was meant to be, I guess.

Bad to the Bowl (32:18):

No, it’s so cool. It’s such a cool entrepreneurial story and just so cool to see brands like yourself, just doing amazing things like that to and bringing you know, cool food products to the forefront that not only are just cool, but also a pack, quite a good punch of good probiotics prebiotics that we need for our bodies and just bringing that to the lights. And that’s just, I think so cool. And it’s been so fun to learn more about it and just more about the process and actually, you know, what does actually make up kimchi. And it’s been very fascinating to me. So where can people connect with you online to buy it?

Minnie Luong, Chi Kitchen Foods (33:01):

So the website is wwwchikitchen.com.

Bad to the Bowl (33:07):

Alright. chikitchen.com. We will definitely link that in the show notes. So people can go check that out and order some, or, you know, if they’re in your area, go visit it and buy some at the whole foods and the refrigerated section. So very cool. So many thank you so much for coming on today and just you know, letting us know more about, you know, not only your business, but also more about kimchi as well. So thank you so much. Thank you so much.

Minnie Luong, Chi Kitchen Foods (33:36):

This has been really fun

Bad to the Bowl (33:37):

Are you excited to buy some kimchi now? I sure hope you are because I love bull food. That’s no surprise. Right? Our sponsored blog is bad to the bowl, which is my plant-based food blog. And often on there, you will see, does bulls have a food and kimchi I think could really take up the flavor profile of some of those foods. So I am so excited to try minis kimchi from cheek kitchen foods and oh, just so fun to learn about it too. I loved the story of how they would bury it in the ground. Oh, just food history to me is just so fascinating and different cultures, how, how they did things and you know, different ways that we’ve adopted different cultural food into our own lifestyles and just all so cool to me as well as of course the health benefits of kimchi.

Bad to the Bowl (34:38):

You can’t forget about that. And if for anything, add them in because you’d rather eat the probiotics and prebiotics from the source in your food, the wholesome food that we put into our bodies than get it from a supplement. So you start there, start with the foods first and just a huge fan of that. If you want to pick up some tea, kitchen foods, kimchi, or maybe you want to try the slaw or the pickles, we’re going to list all of that in our show notes, you can directly head over there and get connected with Minnie and Chi kitchen foods. And once again, you can find all of that information on our sponsored blog, bad to the bowll.com forward slash 52. Again, that’s bad to the bowl forward slash 52. Thanks again, guys.

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