Fans of Asian cuisine know that There are two types of kimchi – seasonal and winter. In 2013, a traditional Korean way to prepare kimchi for the winter was inscribed on the UNESCO intangible heritage list. Interestingly, there are over 160 types of this snack that differ depending on the region. In the basic issue, it is prepared from Pak Choi cabbage.
The Korean dish is becoming more and more popular in the world, although not everyone knows what Kimchi is. The dish consists of fermented or pickled vegetables. Kimchi from Chinese cabbage or Pak Choi is most often made, but they can also be made of radish, cucumber or chives. The mandatory additions will be flooded with rice gruel and chili pepper, which gives the whole a sharp aftertaste. Ginger, spring onions, garlic and seasonal vegetables often also hit a jar with silage.
In Korea, it is served as an appetizer, but is equally happy to use as a base for many dishes. The Asian delicacy is the basis of, among others Kimchi-Guk (soups), kimchi bokkeumba (fried rice with silage), kimchi jjiagae (goulash soup) and an addition in bibimbapa (a bowl filled with rice, meat and vegetable ingredients).
Kimchi is considered one of the healthiest dishes in the world. Why is it worth eating them? The snack is low in calories, but it has a high nutritional value. It provides the body with a large dose of vitamins (A, C, E, K and those from group B), minerals (magnesium, phosphorus and potassium) and dietary fiber. Additionally is a silage, or a natural probiotic. It contains beneficial bacteria that care about maintaining the correct intestinal microflora. Thanks to this, kimchi improves digestive processes, intestinal peristalsis and strengthens the body’s immunity in the event of infection.
Kimchi maybe also help in maintaining a healthy weight. This is confirmed by specialists carried out in the years 2004 – 2013 by specialists from the University of Chung -An in Korea, Yonsei University in Korea and the World Institute of Kimchi. 115,726 participants (women and men) aged 40 to 69 were invited to participate. It was analyzed whether regular kimchi eating reduces the risk of obesity. The conclusions from the study were unambiguous – Eating 1 to 3 portions of silage per day minimized obesity. Men worked particularly well (reduced the risk by 10%) Kimchi Baechu, i.e. made of cabbage. In turn, women were best affected by kkakdugi, i.e. kimchi from radish (11% lower risk of obesity).
However, both research and healthy nutrition specialists sensitize before this, not to eat too much kimchi. Acute spices can irritate the stomach and cause ailments. For this reason, kimchi should not be eaten by everyone suffering from reflux, heartburn, peptic ulcer disease, irritable bowel syndrome, as well as pregnant or nursing women. It should also be remembered that kimchi contains a lot of salt – hypertension will also be a contraindication to food.
Source: NowowoPoje.pl, bmjopen.bmj.com
