Properties of kimchi
The main component of kimchi is Korean paprika besides Korean cabbage. This recipe was found in 1765, and since then for several centuries it has not changed much. However, in the XX century the recipe began to be updated: various components were added, which began to change the taste of kimchi.
The difference in this dish exists not only because of the many new recipes, but also because of the seasonal factor. There is a summer, winter, autumn kimchi, as well as a universal dish that can be eaten at any time of the year.
The Benefits of Kimchi
In this dish there are such useful ingredients as phosphorus, calcium, nicotinic acid and vitamins B1, B2.
This dish is considered quite dietary, because it has only 32 calories. In general, kimchi is considered one of the healthiest dishes for people. It contains a large number of fermented bacteria, which are famous for helping to contain the growth of pathogens in the intestinal environment, and also reduce fermentation.
Kimchi will be a real salvation for people who suffer from a hangover. Also this food is a rather powerful antioxidant. Substances that are contained in kimchi, protect the walls of the vessels from such a disease as atherosclerosis. In addition, it reduces the level of cholesterol in the blood.
Koreans themselves believe that if you consume this dish systematically, you can get rid of fat deposits, because the substances contained in kimchi, resolve fat.
Seoul University conducted a study, taking for the experiment chickens that were infected with avian influenza. Then, in the food that the hens were fed, they put bacteria present as in the kimchi. After that, the immunity of chickens began to strengthen and better to resist SARS. And the enzymes (fermented milk substances) contained in kimchi helped fight this virus.
Vegetables that are part of kimchi, give off juices that help to cleanse the stomach. In this dish, there is pepsin, which helps maintain the number of beneficial bacteria at the required level.
Kimchi has the following positive properties:
- Antibacterial, anti-inflammatory effect;
- Prevention of changes in genetics;
- Prevention of oncological diseases;
- Strengthening of immunity;
- Improvement of the digestive tract;
- Healing effect on scars;
- Correction of individual biorhythm;
- Slowing down the aging process.
This dish is prepared from Pekinese cabbage, radish, eggplant, kohlrabi, cucumber and various other vegetables (depending on the recipe). Than is added garlic, red pepper, onion juice, ginger. Depending on the recipe, sesame seeds, chestnuts, nuts, seaweed, pear and seafood can be added.