Kimchi is a traditional fermented Korean dish made mainly with Chinese cabbage, radish, garlic, fresh ginger, and chilli. This delicious probiotic food has been associated with many health-promoting properties. It is made by Lacto-fermentation which means it is fermented in the absence of oxygen these are lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weissella species these are the main bacteria species that do the fermentation according to the world institute of Kimchi.
Lactobacillus species of bacteria have been long associated with health-giving characteristics. They have found their way into capsules and are sold as probiotics to promote gut health. The kimchi is packed with naturally occurring lactobacillus species and the rich environment the combination of the spices and herbs provide ensure a diverse and rich probiotic culture.
Did you know there is a Kimchi Institute in Korea that is dedicated to studying the health benefits of Kimchi?
According to the Institute of Kimchi, Kimchi has 3 components that make the dish a healthy choice:
"The first component is leafy vegetables such as kimchi cabbage, one of the main ingredients of kimchi. The second component is the mix of spices such as chilli, one of the minor ingredients of kimchi. The last component is the byproducts of lacto-fermentation. Packed with vitamins (B1, B2, C, etc.), minerals (calcium and potassium), fibre, and lactic acid bacteria, kimchi is full of superior nutritional benefits".
Click here for my Kimchi Recipe
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