Kimchi is a key product of the Korean diet food for thousands of years. Although there are many varieties of kimchi, it consists mainly of vegetables fermented in brine with spices. The most common spices include garlic, onion and chili.
Depending on the type of kimchi being made, other spices include ginger, onion, salted fish or shellfish and fruit or fresh seafood. The most popular form is a sort of Napa cabbage.
Kimchi has a high concentration of dietary fiber. Kimchi fiber helps to prevent and treat diseases such as diabetes, heart disease and obesity. It is low in cholesterol, sugar, fat and low-calorie. Kimchi is rich in antioxidants, such as vitamin A, thiamin, riboflavin, vitamin C, calcium and iron.
Most kinds of kimchi contain ingredients such as onion, garlic and pepper, all of which have health benefits. Red pepper is one of the most common ingredients of kimchi, which has a hot taste of capsaicin. Capsaicin stimulates the gastric juices in the stomach and helps digestion. Garlic boosts the immune system and helps the body absorb vitamin B1.
Ginger helps blood circulation and increases the appetite. As kimchi fermented food contains beneficial bacterial cultures of L. acidophilus probiotic or “friendly” bacteria found in yogurt. L. acidophilus improves the function of the gastrointestinal tract, stimulate the immune system and helps in the production of niacin, folic acid and pyridoxine. Kimchi is common for healthy food.