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Archive: https://archive.today/ufG9z

From the post:

>A lactic acid bacterium isolated from kimchi may help promote the removal of nanoplastics from the body by binding to them in the intestine. Nanoplastics are ultrafine plastic particles measuring less than 1 micrometer that are generated during the degradation of larger plastic materials. These particles can enter the human body through food and drinking water. Due to their extremely small size, nanoplastics may cross the intestinal barrier and accumulate in organs such as the kidneys and brain. However, biological strategies to reduce nanoplastic accumulation in the gastrointestinal tract remain at an early stage of research.

Archive: https://archive.today/ufG9z From the post: >>A lactic acid bacterium isolated from kimchi may help promote the removal of nanoplastics from the body by binding to them in the intestine. Nanoplastics are ultrafine plastic particles measuring less than 1 micrometer that are generated during the degradation of larger plastic materials. These particles can enter the human body through food and drinking water. Due to their extremely small size, nanoplastics may cross the intestinal barrier and accumulate in organs such as the kidneys and brain. However, biological strategies to reduce nanoplastic accumulation in the gastrointestinal tract remain at an early stage of research.
[–] • 1 pt

And homemade is sooooo much better. I think what we have left from the last batch is about a year old.. maybe 18 months?

Got an onggi on the counter with fresh sauerkraut, too... 14 days so far. Should be about ready to start eating.

[–] • 2 pts

I was thinking of trying my hand at it since I have a good bit of extra gochujang in the fridge. Kinda afraid to try though as I have gotten some terrible food poisoning from kimchi in the past.

[–] • 1 pt

It's pretty simple to make. Just buy a kit with the jar, airlock, and instructions. After making it once or twice you can probably throw the instructions away. Chop napa cabbage, onions, slice carrot, whatever you want in it. Salt it, squeeze it, season it, and pack in the jar with that brine, lid it and wait with it stored in a cool dark area like a pantry. Two weeks minimum and you have delicious kimchi. That's pretty much all there is to it.