Health Benefits of Kimchi

The consumption of kimchi, Korea’s representative food, is decreasing, but studies are continuing that there is no food as good as kimchi.
The core of kimchi is lactic acid bacteria. The lactobacillus in kimchi is different from the lactobacillus extracted from yogurt and cheese.
If you put kimchi lactobacillus in milk, it ferments well, but on the contrary, if you put animal milk lactobacillus in kimchi like this, it just dies.

This means that kimchi lactic acid bacteria are that much more viable and more effective.

The fermentation process of kimchi begins as soon as cabbage and water are salted to remove germs.
As kimchi cooks, the taste changes and the ingredients change.
After about a week of freshly made kimchi, bicella bacteria grow the most.
Bicella has been proven to be effective in preventing gastric cancer in animal experiments.

Between two and three weeks, the proportion of leukonostok bacteria, which have the effect of cleaning the intestines, increases.
If the sour taste becomes stronger in kimchi after three weeks, lactobacillus, well-known for lactobacillus, accounts for the largest number.
Kimchi’s lactobacillus bacteria have recently been shown to be effective in preventing colorectal cancer.

Because of its strong acid resistance, I think a lot of immune cells will survive, and I think immune cells are stimulated and activated by this lactobacillus.

If the sour taste of kimchi becomes stronger after a month, beneficial bacteria such as lactic acid bacteria will decrease significantly.
However, essential nutrients such as vinegar and vitamin yeast protein become abundant.

There’s no reason to throw away sour kimchi. When it’s cooked, you can make kimchi stew, add pork, and stir-fry it.

Kimchi produces a variety of beneficial bacteria and nutrients from freshly soaked to fully cooked.
However, as it takes a lot of time to be exposed to the air, fermentation stops and decay begins when the number of germs.

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