Kimchi is a traditional Korean dish. According to Encyclopedia, ancient times in Korean are often pronounced bird-chae meaning pickled vegetables. This dish is made by fermenting from vegetables (mainly cabbage) and chili, which are spicy.
Kimchi is used as a side dish in daily meals, or processed into various dishes such as kimchi hotpot, kimchi soup, kimchi fried rice, etc. In particular, kimchi is very suitable for grilled meat at Seoul Garden.
Kim chi is considered one of the typical dishes of Korean cuisine. In Korea, kimchi is used in meals and is a component of many dishes such as kimchi jjigae, kimchi bokkeumbap. Most types of kimchi have a strong and spicy aroma.
American Health Magazine once called kimchi one of the world’s five most healthy foods. It confirms that this dish is rich in vitamins, helps to digest well, and may even work to prevent cancer.
Meanwhile, other scientists believe that preserved vegetables do not contain vitamins and because they contain high levels of Nitrit if too much can lead to cancer. The properties of health-related kimchi come from many factors.
Kimchi is usually made from cabbage, onion, garlic, and these vegetables are healthy. Like yogurt, kimchi has beneficial live yeast bacteria. Finally, kimchi is rich in chillies, which are also thought to be healthy.
Kimchi is not only an appetizing dish but also a healthy Korean food containing low calories and fiber. So it helps the digestive process in the body easier and faster. With raw materials that are mixed with cabbage and pickled cucumber, kimchi is a food that contains many vitamins, so it also contributes to cure many common diseases of the body.
Kimchi is a food formed by fermentation of food, it is an excellent source of probiotics for the body. Because it contains many vitamins and minerals such as vitamins A, B, iron, calcium and selenium, this probiotic will keep the body healthy and help fight infections. Vitamins and minerals also help blood flow, strengthen your immune system and also help your muscles grow.