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Curious about Kimchi and why it’s getting so much attention lately?
Kimchi is a traditional Korean dish made of Chinese cabbage and leafy vegetables that are fermented with lactic acid.
There is a reason Kimchi fermentation has stuck around for 1500 years. It not only holds significant historical value within Korean and Asian culture but it also tastes great and has multiple nutritional benefits.
Keep reading to learn about the health advantages of eating Kimchi and how to make it for yourself.
Health Benefits of Kimchi
Lactic acid bacteria, as well as the vegetables involved in Kimchi fermentation, make the dish highly nutritious and advantageous for humans.
The bacteria involved in the fermentation is made up of “good bacteria” that balances the gut microbiome. A healthy and balanced gut microbiome is necessary for healthy digestion and prevention of intestinal issues.
Probiotics, for example, contain this good bacteria and this is how they aid digestion.
In today’s society, we are often stressed and consume poor diets that cause our gut to have more bad bacteria than good. Consuming Kimchi puts good bacteria back in supply.
This good bacteria paired with the fibers from the vegetables and leafy greens results in a healthier digestive system.
Next time you’re constipated, experiencing indigestion, or feel like you may have a stomach bug–try eating some fermented Kimchi.
Okay, you already have heard all about the concept of good vs. bad bacteria. But, there is actually more to it than healthy digestion.
Gut bacteria have a direct effect on our immunity. A large percentage of the immune system lives in the GI tract and is influenced by bacteria.
Eating Kimchi improves the number of healthy bacteria which act as a defense against infection and disease.
The ingredients in Kimchi also have antioxidant, antimicrobial, anti-inflammatory, and anti-carcinogenic properties.
From cancer to the stomach bug, all of these natural characteristics in Kimchi help build immunity and protect against illness.
There are many ingredients in Kimchi that may help prevent cancer due to their antioxidant and anti-inflammatory aspects.
Cabbage is a cruciferous vegetable. It has both antioxidant and anti-inflammatory properties as well as the chemical indole-3-carbinol.
This phytochemical is known to be an anticancer agent and is specifically effective against colon cancer.
Red peppers and garlic, both ingredients in Kimchi, also have cancer-fighting properties.
Red peppers contain Capsaicin, a compound that performs many anticancer mechanisms against breast, lung, and prostate cancers.
Another way benefit of Kimchi’s immune boosting and illness prevention powers is its ability to prevent peptic ulcers.
Ulcers are often caused by an overload of a specific bad bacteria known as Helicobacter pylori. They are utterly painful and can cause severe issues including fatality if not taken care of.
Remember that lactic acid good bacteria we talked about earlier? This bacteria can prevent Helicobacter Pylori from growing and causing ulcers.
3. Healthy Skin
The antioxidant properties in Kimchi aid in the healthy and youthful appearance of skin. Antioxidants prevent free radicals from producing and damaging skill cells.
Kimchi fermentation is one factor behind Korean’s youthful and wrinkle-free skin.
4. Healthy Cholesterol and Glucose
Eating Kimchi on a regular basis can decrease cholesterol and blood glucose levels. This effect is likely due to the fermented cabbage involved.
High cholesterol is related to heart disease, diabetes, stroke, and high blood pressure.
High levels of glucose in the blood can cause diabetes, pancreatitis, and even cancer.
Thus, Kimchi consumption can prevent and help manage diabetes and heart-related diseases.
If you’ve been told your cholesterol or glucose is high, or perhaps you just want to take caution, consume Kimchi to keep those levels healthy.
5. Chemical Protection
Bisphenol A (BPA) is a chemical found in plastic food and drink items, canned foods, medical devices, and dental products. It is harmful to brain function, hormones, and can cause cardiovascular disease, diabetes, and even cancer.
It is difficult to tell the whole world to simply stop drinking bottled water and eating canned food. Luckily, we don’t have to thanks to Kimchi fermentation.
One of the good bacterias in Kimchi, Bacillus pumilus, works to degrade Bisphenol A and keep it from harming our bodies.
If you’re in contact with items that may have this chemical, make sure you’re eating your Kimchi on a regular basis.
How to do Kimchi Fermentation
Now that you’re dying to get your hands on some Kimchi for your health, here is a step by step process of how you can make it yourself.
1. Salt the cabbage: Cut the cabbage into strips and massage 1/4 cup of salt into the leaves. Salt provides an environment where good bacteria can thrive and bad bacteria cannot.
2. Cover the cabbage with water and put something heavy on top so it stays submerged. Let cabbage ferment for 12 to 24 hours at room temperature.
3. Place salted cabbage in the refrigerator if you’re not ready to use.
4. Process 1 head of garlic, 1 apple, 1 piece of ginger peeled, and 1 medium onion peeled. This will make a paste. Add fish sauce if you’d like.
5. Sautee red chili pepper and leafy greens of your choice. Season with cayenne and arrowroot powder and cook until soft.
6. Add the paste along with the cabbage and 1 cup of scallions.
7. Place the Kimchi into a glass jar. Pack it down tightly and cover it with a loose lid. There will need to be some airflow for fermentation. Leave the jar at room temperature for three days. Keep pushing the Kimchi down when you see it rising.
8. Store Kimchi in the refrigerator after three days.
Enjoy Kimchi and Reap the Benefits
There are many ways to enjoy Kimchi and its many benefits.
You can eat it alone as a side dish, add it to noodles or soup, spice up your fried rice, or put it on top of tacos or burgers.
If you’re not quite ready to try making Kimchi yourself, order our gourmet pre-made Kimchi. We use organic all-natural ingredients and pure Himalayan salt.
Whatever way you choose to enjoy your Kimchi, your body will thank you.