Kimchi has become incredibly popular to this day. Originally considered to be a strange meal, it is now widely available on supermarket shelves. It is not just loved by the Korean people where it originated but as well as Filipinos and in other countries. A fermented meal with a somewhat hot flavor, kimchi is a native of Korea. It is a type of Korean dish that frequently includes fermented cabbage and a variety of flavors. Most dishes may easily incorporate it.
Kimchi is a side dish or condiment that is consumed by Koreans with practically every meal. People used to store kimchi in their homes for a year’s supply. No matter how one feels about the flavor, it is impossible to deny how tasty this spicy side dish is.
Kimchi has a flavor that is a little bit salty, and spicy, and has tangy, and sour undertones. When you consider all the elements that go into making kimchi, it is easy to see why it has such potent tastes.
Typical cabbage ingredients are the following;
- Napa cabbage
- Red pepper powder
- Daikon radish
- Green onions
- Garlic
- Ginger
- Fermented fish sauce
- Salt
Nutrition Facts about Kimchi
Kimchi is a good source of vitamins A, B, C, and, K, minerals, fiber, and amino acids.
It is very high in Vitamin C – which plays a vital role in immunity and the growth and repair of skin, bones, and tissues. And since kimchi is a fermented food, it has a significant number of probiotic bacteria species- which is a “good bacteria” studies show that consuming these probiotic bacteria can increase the beneficial bacteria in the gut and it appears to lower the risk of obesity and disease. Higher kimchi consumption also correlates with a lower risk of dermatitis. Kimchi is also rich in Choline which is a natural compound important for maintaining cells, muscles, the nervous system, and even your mood. It is also important for maintaining memory. Kimchi is also rich in vitamin K, which helps in blood clots and keeps the bones from becoming brittle.
Kimchi is a Korean staple made with different vegetables (mainly cabbages) and various seasonings. It is a traditional fermented cabbage. However, you can use different vegetables like carrots, cucumber, and radishes as well. Kimchi is a food that is rich in probiotics. Its antimicrobial, anti-inflammatory, and antioxidant properties help improve gut health, immune system, and heart health, help manage blood sugar levels, and may aid weight loss. Consuming kimchi may also help reduce the risk of cancer, slow down aging, and treat yeast infections. However, the high sodium content in kimchi is not suitable for people with heart disease. Check the ingredient labels and purchase kimchi from authorized sources.
PDO I Kimberly Tanador, RND
References:
What To Know about Kimchi
https://www.medicalnewstoday.com/articles/benefits-of-kimchi#health-benefits
Benefits of kimchi: The Korean superfood
https://beaire.com/en/aire-magazine/kimchi-benefits
Amazing Health Benefits of Kimchi
https://www.seoul.com.sg/amazing-health-benefits-of-kimchi/
Kimchi Nutrition Facts and Health Benefits
https://www.verywellfit.com/kimchi-nutrition-facts-and-health-benefits-5071569
