Kimchi is famous Korean side dish that is made from fermented cabbage, salt, vinegar, and some spices. Kimchi is highly accessible and it can be found in every health store in the country. However, the homemade kimchi is far more beneficial and superior to the store-bought one.
Eat Kimichi For Its Amazing Health Benefits
Kimchi is a great source of probiotics which are a product of the process of fermentation. This process is responsible for the improved taste of kimchi as well as for the presence of Lactobacillus, the healthy bacteria needed for the digestive system in order to function at optimal level.
Cabbage is also known for its wide variety of health benefits, from promoting detoxification to alleviating the inflammation. The fermentation process makes kimchi fully bioavailable with nutrients that can prevent ulcers, obesity, diabetes, and potentially lower the risk of certain types of cancer.
As it was previously mentioned, kimchi is part of the traditional Korean cuisine and it’s definitely worth trying and adding to your daily diet. Continue reading and see how beneficial this homemade fermented food is and what makes it able to improve the gut health and boost your health at numerous levels.
Improve the gut health
While the cabbage is known to positively affect the gut, kimchi can heal and improve gut health much more. Since it`s a fermented food, kimchi is an excellent source of probiotics that support the beneficial bacteria in the stomach, alleviate the digestion issues, and boost immunity.
Excellent antioxidants source
Kimchi is a great source of potent antioxidants that attack the free radicals, which are the major contributors to tumor development. They can also boost immunity and combat inflammation, which in turn helps with eczema, arthritis, and other inflammation-related conditions.
Boost the immunity
Kimchi is full with flavonoids and phenolic components, making it a great nutrient powerhouse. Garlic, peppers, and ginger, which are the key ingredients in kimchi, are known for their immune-boosting properties and their capacity to fight off infections.
Inhibits the growth of cancerous cells
What makes kimchi so valuable is its assistance in lowering the risk of cancer development. As it was found in a study done on samples, kimchi really does possess some anti-cancer properties. The healthy flavonoids found in cabbage are known to stop the cancer development as well as glucosinolates, which are compounds that are also effective against cancer growth.
Slows down the again process
It is abundant in antioxidants which decrease the rate of ski aging a lot. Moreover, kimchi also stops cell oxidation, which in turn makes the person look relaxed, even when stressed out. Knowing this, it`s not a surprise that Koreans look so youthful!
Lowers the blood sugar levels
According to one study that was made on high-fat diet-fed type 2 diabetics who were given kimchi, this tasty delicacy contains very powerful anti-diabetic properties. The conclusion from this study is that eating kimchi will show better glucose tolerance as well as it will lower the levels of fasting glucose. It also suggested that this fermented side dish is much more beneficial if it’s eaten with low-fat diet.
Treats gastric ulcers
Kimchi has some positive therapeutic effects in peptic ulcer disease and gastritis, caused by helicobacter pylori bacteria. As found in a study done on this topic, the thing that makes kimchi beneficial for this purpose is the presence of the Lactobacillus bacteria that can stop the detrimental pathogens from connection to the gastric cancerous cells.
Assists in weight loss
Since it contains big amounts of fiber and probiotic content, kimchi is amazing tool for maintaining a healthy digestive system. Boosting your digestive system function is critical when it comes to losing weight, because healthy digestive system boosts the metabolism and increases the rate of burning calories.
The Recipe For The Homemade Korean Kimchi
- half onion
- 2 heads of shredded Napa cabbage
- 5 scallions or spring onions
- 3 cloves of garlic
- A teaspoon of fresh ginger
- 2 tbsps. of red chili pepper (crushed)
- 2 minced jalapenos
- half a teaspoon of sea salt
- 2 tablespoons of raw honey
- Mix everything in a large bowl, except for the sea salt and the honey
- Remove 2 cups of the mixture and then put them in a blender. Add the honey and sea salt and blend until everything is well combined
- Transfer the mixture into some container
- Now, add the rest of the mixture into the container, leaving 2 inches at the top
- You need to roll up a few cabbage leaves and put them on the top. Seal the container.
- Store it in a 70-degree temperature for around 3-7 days
- When you start eating the kimchi, keep the leftovers in the refrigerator in order to slow down the fermentation process.
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