For Korean people, kimchi is not only regarded as food, but also as the symbol of the nation's pride and identity. Kimchi has been an integral part in the Korean food culture for thousands of years. Kimchi is rich in ancient historical values that reflect the Korean way of life.
Kimchi / Kimchee (김치) is Korean fermented cabbage and it's an integral ingredient in Korean cuisine. Many Koreans eat kimchi every day if not at every meal! You get the picture? It is a great side dish that accompanies many Korean meals.
Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C.
Eating kimchi in moderation is essential because a high intake can cause obesity and digestive distress. Additionally, an excess intake of this dish could lead to gastric cancer development. In addition, people with high blood pressure must consume it in moderation due to its high sodium content.
As traditionally baking or frying were not common cooking methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling. Among these methods, the most characteristic method is fermentation. The process of fermentation enriches food flavors and preserves foods.
Late autumn is Kimjang season, when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter.
The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi. Probiotics secrete antimicrobial peptides that kill harmful pathogenic organisms like Salmonella and E. Coli.
Kimchi has a growing reputation as a health food because it contains probiotic bacteria. Probiotics are “good” bacteria like those in your gut, which some research suggests may have a range of health benefits, including regulating immune function and influencing your mental health.
Are there any drawbacks to eating kimchi? The most common—and expected—drawback is that kimchi is spicy. The taste alone could be a deterrent, but also if spicy foods ignite your acid reflux, that's another con to eating kimchi.
The verdict
It is said that the average Korean adult consumes at least one serving (100g) of kimchi a day, which immediately puts them over 50% of the daily recommended intake of vitamin C and carotene. Additionally, most types of kimchi contain onions, garlic, ginger, and chili peppers; ingredients that are salutary.
Kimchi can be eaten by itself or used in cooking to flavour stews and noodle dishes.
If your stomach doesn't have enough acid to digest food, you may find yourself craving kimchi or pickled vegetables as a way of upping the acid content in your digestive tract. All that said, sometimes the healthiest thing you can do for a craving is to indulge it.
In order for the benefits of kimchi to be effective, probiotics and beneficial bacteria need to be consumed regularly. Regular can mean a lot of different things to everyone so more specifically, it is recommended that one serving (100g) of kimchi is consumed daily.
The amount of garlic in kimchi also contributes to skin benefits, as it contains selenium and antioxidants, which can help slow down the signs of premature ageing, as antioxidants help protect our skin from UV damage. Kimchi is an essential part of the Korean diet for clear skin.
Generally speaking, if your gut is in good shape and your body typically responds well to fermented foods, eating them on an empty stomach should be completely fine. “Fermented foods are typically fine to eat on an empty stomach since they help to support digestion,” Greenfield says.
Which Is Healthier Kimchi Or Sauerkraut? Kimchi is healthier than sauerkraut due to its higher probiotic content and increased nutrients.
Fermented foods can make you feel less stressed, study reveals. Eating fermented foods can make you feel less stressed, a study has found. Kombucha, kimchi and kefir are all known for their physical benefits but now researchers have found that they also benefit a person's mental health.
Summary: Fermented foods such as kimchi and kombucha contain amino acids which are key to the production of serotonin and consuming these foods can have a positive impact on mood and stress reduction.
It is the time we prepare endless batches of Kimchee (Kimchi) to last through the winter. We call it “Kimjang(김장)“. We store them in a big stone earthenware jar and bury in the ground to keep them outside so they don't go frozen in the below zero temperature.
High in fibre
Kimchi is made from vegetables, which all provide a high dose of dietary fibre, especially cabbage. To put it bluntly, this fermented food can “keep you regular” and help you poop!
Scientists have speculated that their famously smooth skin and youthful appearance may be attributable to their diet. Kimchi, with its high antioxidant content, may help slow down the process of aging.