Kimchi, so good for your health and digestion.

Kimchi is a traditional Korean vegetable side dish. This dish is made by fermenting seasoned cabbage and other vegetables. In addition to being served as a side dish, it is also served with rice. Because it has a very pleasing flavor and is also quite healthy, kimchi has recently gained popularity around the world. In fact, there is a reference to kimchi in the oldest book of Chinese poetry known to modern man. Such references have lead historians to believe that Asian peoples were consuming the dish as long as 3,000 years ago.

Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken!

The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea.

Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.

ImageImageImage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s