As one know, Korea is famed for its Kimchi. Koreans take Kimchi is every of their meal. Its their staple diet.
There is even a Kimchi Museum but my itinerary did not cover this. However, I did learn how Kimchi is done, though not very well done.
Its been proclaimed recently that Kimchi brings health and beauty.
Kimchi, South Korea's most famous food -- a pickled and fermented vegetable dish - is the main dish that gives Korean women beautiful skin.
Some experts have agreed that Kimchi helps to delay skin aging. Its lactic acid bacteria and plant chemicals may help retard skin ageing and reduce cholesterol levels and calorie content is very low and its full of fibre and vitamins
Full story can be found here
Lactic Acid Bacteria
The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be especially good for the intestines and has anti-germ functions.
Acetic Acid
Acetic acid is produced differently according to the materials used, fermentation temperature and period, and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less salt at a low temperature has a better taste.
Amino Acids
The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers have found that kimchi contains 17 different kinds of amino acid.
Vitamins
Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double after a 3 week-fermentation period.
If you are a Kimchi fan, all the reasons above will provide you with even more excuses to indulge in it.
Read more about Kimchi nutrition here and here.
History of Kimchi can be found here and here.
No comments
Post a Comment