This fermented dish has more to offer other than a slice of Korean culture
Kimchi is a traditional fermented Korean side dish made out of vegetables pickled with a variety of seasonings. Kimchi is usually made from napa cabbage, radish, scallions or cucumber. Popular seasonings for kimchi include brine, spices, ginger, chopped radish, garlic, shrimp sauce, oyster sauce and fish sauce.
Other than the fact that it works as a delicious side dish, especially when eaten with warm rice, kimchi is chockful of nutrients!
-Kimchi is low in calories and fat. For every 100 gram serving, it contains only 34 calories and no fat at all!
-A single serving of kimchi provides 29 to 45 percent of our recommended daily intake of sodium.
-100 grams of kimchi contains almost 20 percent of our daily recommended intake of vitamin A which is vital for maintaining healthy vision.
-Almost 1/5 of our recommended daily intake of vitamin C can be obtained from 100 grams of kimchi. Vitamin C helps collagen production which keeps your skin elastic and helps maintain the health of your ligaments, tendons and blood vessels.
-Kimchi contains lactic acid bacteria which are very good for the ecosystem in your gut. These strains of bacteria that benefit your gut flora are known as probiotic bacteria which can fight antibiotic-associated diarrhoea, inflammatory bowel disease and irritable bowel syndrome.
-The high amount of garlic in kimchi helps lower cholesterol due to the presence of allicin and selenium which also indirectly help lower the risk of stroke or other cardiovascular diseases.
-Kimchi contains leuconostoc mensenteroides which produces dextrin. Dextrin helps stop the growth of H.pylori, which causes peptic ulcers in your body.