Kimchi is as Korean as K-POP and soju. Korean sauerkraut has unique health benefits and is a staple at every meal in Korea. We explain why you should also eat kimchi every day.
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Everything you need to know about kimchi
Kimchi has a long tradition in Korea. Thousands of years ago, residents of the Korean Peninsula preserved vegetables through fermentation. Vegetables preserved in this way are an excellent source of vitamins during the sometimes bitterly cold Korean winter months. In Korea, kimchi is not only eaten in winter. The sauerkraut seasoned with chili and paprika is served at any time of the year and should not be missing from any meal. Typically, cabbage is used to make kimchi. Similar to sauerkrautKimchi is all about lactic acid fermentation. To get the fermentation going, the cabbage, prepared with chili, garlic, fish sauce and other spices, is placed in airtight canning jars along with salt. Traditionally, large clay pots are used for canning in Korea. The salt extracts water from the cabbage and dissolves the sugars contained in the leaves. The pickled kimchi can now be stored airtight for months. Meanwhile, a deliberate lactic acid fermentation takes place, in which lactic acid bacteria multiply. They use the sugar in the cabbage leaves as food.
Fermented foods are particularly beneficial to our health. Similar to sauerkraut, kimchi stimulates digestion and supports the immune system. We reveal here which ingredients make kimchi so healthy.
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Korean sauerkraut is so healthy
1. Healthy intestinal flora
Lactic acid bacteria multiply during fermentation. These make the cabbage, which is otherwise difficult to digest, much easier for our intestines to digest. The good bacteria in kimchi support our intestinal flora and ensure healthy digestion and normal intestinal activity. In fact, regular consumption of fermented foods contributes to the diversity of our intestinal flora. This strengthens our immune system and reduces the risk of developing colon cancer, as researchers have found in meta-studies .
2. Antioxidative defense protection through vitamins
Kimchi is a real vitamin store. In fact, the vitamin content actually increases during lactic acid fermentation. After about three weeks of fermentation, the proportions of vitamins B1, B2 and B12 double. The vitamins of the B group are important for energy production and a normal function of the nervous system. Vitamin B2 also plays a role in detoxification reactions in the body, while vitamin B12 is important in DNA formation and thus supports cell division and healthy cell growth. The richest part of kimchi is probably vitamin C. Depending on the preparation, 100 grams of kimchi can contain up to 25 milligrams of vitamin C, which already corresponds to a quarter of the recommended daily amount of the vitamin that strengthens the immune system.
3. Fiber fills you up
Kimchi is high in fiber. On the one hand, these non-soluble fibrous plant substances support the microflora of the intestine and enable healthy digestion, on the other hand, diets with sufficient fiber also fill you up very quickly. Since the plant fibers are not decomposed in the stomach, but soak up liquid and swell, a feeling of satiety sets in much more quickly. The advantage: Those who are full earlier eat less and can maintain a normal weight much more easily or achieve success in losing weight.
4. Sharpness makes you healthy
Chili peppers and hot spice pastes made from chili and garlic are also usually used in the production of kimchi. Depending on the method of preparation and the recipe, this sometimes gives the fermented cabbage a fiery spiciness. People with sensitive stomachs or gastric mucosal infections should be careful here. For everyone else, the spiciness of the chilli means many health benefits. Because the capsaicin in the red pods has an antibacterial, anti-inflammatory, pain-relieving effect and can stimulate blood circulation. Good blood flow is important for heart health and can prevent artery disease.
