Kimchi is a stable Korean side dish made from salted and fermented vegetables. Kimchi frequently uses Napa cabbage as the vegetable. Seasoning utilized to season kimchi includes: garlic, ginger, gochugaru, jeotgal, and scallions.
The process and seasoning in which kimchi is made brings many health benefits, while it may be something of an acquired taste, but benefits are many. Like many others, kimchi has a wealth of antioxidants and can help with medical conditions like atopic dermatitis, cancer, diabetes, gastric ulcers, and obesity. Additionally, the flavonoid and probiotic-rich food also delays aging, boosts immune system, and regulates cholesterol levels.
Nutritional value of kimchi includes high fiber, a storehouse of a range of vitamins, amino acids, minerals, anti-oxidants (as mentioned earlier), and low-calories. Kimchi has vitamin A, B1, B2, and C. Minerals include iron, calcium, and selenium. The antioxidant kimchi contains is the form of lactobacillus bacteria, which holds many benefits: capsaicin chlorophyll, carotenoids, flavonoids, and isothiocyanate with a low amount in both fat and sugar.
Kimchi aids digestion through the process of fermentation that is involved to make kimchi. Through the process of fermentation, it not only enhances the taste but only creates healthy bacteria - lactobacillus. Lactobacillus is the bacteria required to keep the healthy intestinal flora.
Generally, kimchi is made with cabbage. Cabbage is well known for detoxification qualities and aids the body in getting rid of wastes and toxins. Cabbage also aids stabilizing bowel movements and prevents constipation.
Kimchi helps lowers LDL (bad cholesterol). At the same time, it helps with concentration of blood glucose in the body. This stems from the garlic used to season kimchi, and it contains selenium and allicin. Therefore, it helps in lowering the cholesterol levels while also reduces the risk of developing cardiac disorders (including strokes and heart attacks). On the other hand, the selenium helps with protecting the artery walls through preventing build-up of plague and decreasing risk of atherosclerosis.
Red pepper seeds are sometimes used as a seasoning in kimchi. They are rich in powerful antioxidants. More importantly it exerts protective effect against oxidative damage and shield the body from the harmful oxygen free radicals.
Due to the spices used to season kimchi, as a result it contains many vitamins and minerals. One known benefit of kimchi is that it helps skin ailments such as atopic dermatitis. Kimchi cannot treat it but it can assist with reducing inflammation of edema and hemorrhage.
The benefits of the spices helps boost immune system and attributes to anti-aging properties. One of the most valuable benefit of kimchi is that it helps reduce the risk of cancer. Cabbage is cruciferous containing glucosinolates, which breaks down to form isothiocyannates that is effective against cancerous cell growth.
Additionally, kimchi is effective in gastritis and peptic ulcer disease caused by Heliobacter pylori bacteria. Kimchi has an abundance of lactobacillus bacteria that inhibits harmful pathogens from connecting to the human gastric cancer cells.
Another serious health condition that kimchi is helps is type 2 diabetes. Study have demonstrated that after eating kimchi patients showed their glucose level were better tolerated with lower levels of fasting glucose.
With all the benefits of kimchi, it will also boosts immune system from the range of flavonoids and phenolic components. The preparation process have their renowned properties for fighting against infections and valuable for curing cold and flu symptoms. Even without these ailments, kimchi can help build and maintain the human body good standing health.
Kimchi has become one of my favorite food items through the years. And paired with Korean Barbecue, it is indeed a match made in Heaven. In general when paired with big steak or any other meats, it just complements the food beautifully.