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Kimchi Korean cuisine
Table of Contents
1. What is kimchi?
Kimchi is a true pearl of Korean cuisine, consisting mainly of sour cabbage and distinctive spices. Although there are many different varieties, it is baechu kimchi, based on Peking cabbage, which enjoys the greatest popularity and recognition. During its preparation, the cabbage is subjected to the process of fermentation in salt, enriching it with the essence of garlic, ginger, chili peppers, mustard, onions, cinnamon and fish sauce, as well as other ingredients that depend on the region and individual culinary flavors.2. The health properties of kimchi
Regular consumption of kimchi is associated with positive changes within the gut microbiota, which is known to have a significant effect not only on gut health but also on the overall health of the body. kimchi, as a rich source of lactic acid bacteria Lactobacillus, may promote the growth of beneficial gut bacteria, including Faecalibacterium and Bifidobacteria. they are known to support the gut by strengthening the gut barrier as well as supporting digestion. thus, they contribute to reducing the risk of various disorders, such as inflammatory bowel disease or gastrointestinal disease.3. It lowers triglycerides and cholesterol
Incorporating kimchi into your daily diet can have beneficial effects on cardiovascular health. Regular intake of kimchi has the potential to reduce levels of triglycerides and LDL cholesterol (known as cholesterol) whose increased concentration is associated with an increased risk of heart disease such as asthma, heart attack, or stroke. Kimchi can also have a beneficial effect on increasing HDL, or good cholesterol. HDL plays a key role in the body transporting cholesterol from the peripheral tissues to the liver, where it is metabolized.4. It's good for weight loss
Kimchi, due to its probiotic properties and low calorie content (2040 kcal/100 g), can be a valuable support for people struggling with overweight. Scientific research indicates that regular consumption of kimchi can contribute to weight loss, lower body fat percentage, and lower waist circumference. The mechanism of action of Kimchi in the context of weight loss can be multifaceted. Firstly, fermented vegetables are a rich source of fiber, which promotes satiety and may help control appetite, but it also translates to smaller amounts of fat in the body.5. Protects the body from infections
Kimchi, with its richness of unique ingredients, plays a key role in supporting the immune system and fighting inflammation. It contains probiotics that activate the production of anti-inflammatory cytokines and help reduce levels of pro-infectious cytokine, resulting in a decrease in inflammation in the body. Additionally, allicins from onion and garlic and gingerol from ginger enhance this action and thus support both immune health and overall well-being. The synergy of these ingredients makes Kimchi not only a support for the immune systems, but also a valuable dietary component that contributes to better health and wellness.6. It improves the condition of the skin
Kimchi, which is rich in probiotic bacteria and key nutrients, can significantly improve skin condition. As mentioned earlier, its regular inclusion in the diet helps to maintain gut health, which also affects the condition of the skin.7. Ingredients (10 portions):
1 kg of Peking cabbage (2 small pieces), 200 ml of water (4⁄5 cups), ?? 51 g of salt (5 tablespoons for topping + 1⁄4 tablespice for serving) 30 g of rice flour (2 teaspoons), ‡ 30 ml of soy sauce (3 teasps), 25 g of onion (1⁄4 piece), ̊ 90 g of soy carrot (2 tees), ̨ 240 g of beans (2 teases), ̇ 10 g of sugar (sugar) ̇ 16 g of sweet peppers (2 tears), ̋ 16 g pasta of minced pepper, ̇ 15 g of red coffee (souples of 2 teas), 5 g of soya sauce (soules of the hand), ¥ 4 g of raw soybean (graves of 1 graves), 1 g of chili (supples of 1 kg) and 2 g. of salt (puples of 5 g. and 4 g.). ̇ 1 g. to 4 g.8. Summary
It is worth noting that kimchi can be prepared in many different ways, so it is difficult to estimate its nutritional value and also to indicate the content of individual probiotic strains.
