Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 Well, I made my first batch of kimchi, and it was seriously pungent but really good! However, I'm not sure if I over did it, or if it's just my Crohn's. I had three servings (I know, probably too much, especially since it's a new food for me) and a few days later I came down with a low grade fever. Fevers are one of my main symptoms for Crohn's and can get really high. So, I'm assuming kimchi is like any probiotic and can cause die off. Not sure if I should completely eliminate it for a while or not. I've just recently tapered from prednisone, and it was what really kicked back my flare, so it could just be that too. Hmm. What do you guys think, just stay away from the kimchi for now? I'm sad, because I heard it's not good raw after a week. Then you have to put it in soups and stews (and then I'm wondering if that kills all the probiotics off.) I still struggle with knowing how to tell the difference between die off and just plain old Crohn's. Thanks! Amber > > > > I've never had kim chi before, but I'd like to start adding more fermented foods to my diet. I'd like to try and make it, but have a few questions: > > > > • Does anyone know if the red pepper flakes used are legal? Most of the recipes I've seen call for Korean red pepper flakes, and I'm wondering if you can substitute with legal ground cayenne or chipotle pepper, or if red pepper flakes are even legal. > > > > • Is rice wine vinegar legal? > > > > As far as sauerkraut, does anyone know where I can get a cheap jar? I briefly looked up fermenting crocks and don't want to spend that much money. > > > > Thanks, > > > > Amber > > > Quote Link to comment Share on other sites More sharing options...
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