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Fermented foods are full of antioxidants, probiotics, vitamins, vital enzymes and nutrients, especially those that play an important role in digestion. Since fermented vegetables, such as sauerkraut, are easy to digest, they regulate the intestinal flora in a particularly natural way.
What is kimchi?
In Korea, eating without kimchi is not considered a meal. A kind of local Korean food It is the Korean national dish and a true superfood. Fermented cabbage with chili paste is served with everything and is very healthy: Kimchi has almost no fat, but plenty of vitamins. The dish contains vitamin A, vitamin B complexes and especially high amounts of vitamin C. The healthy food also contains minerals such as potassium, magnesium and iron, which strengthen the nerves, skin and hair.
Nutritional values and vitamins in kimchi
| A kind of local Korean food | 100 grams |
| Calorie | 15g |
| Oil | 0.5g |
| carbohydrates | 2.4g |
| This | 94.3 |
| protein | 1.1g |
| fiber | 1.6g |
| saturated fatty acid | 67mg |
| unsaturated fatty acid | 37 mg |
| vitamin A | 5mg |
| Vitamin B-6 | 0.21mg |
| Vitamin C (from red peppers and also from green onions) | 1.1mg |
| magnesium | 14 mg |
| calcium | 33 mg |
| phosphorus | 24mg |
Consumption of kimchi in Korea is huge: Koreans eat an average of more than 36 kilos of the spicy dish every year. In 2013, kimchi became a world heritage site.
Fermented vegetables against depression
Fermented vegetables may even help prevent psychological illnesses such as depression and social anxiety, according to a study from McMaster University in Canada.
“Our studies have shown that behavioral disorders and diseases can certainly be influenced by microbial components. This interesting connection now needs to be examined in more detail,” explained study co-author Professor Stephen Collins.
For a long time, fermented vegetables were frowned upon and frowned upon, but they are now considered a popular side dish in many trendy restaurants. Korean kimchi, in particular, has become a big food trend in recent years. Pickled vegetables fermented by lactic acid fermentation are rich in vitamin C and can be easily stored for months. The best part is that you can easily prepare it yourself at home.
Tips for beginners
Make sure the vegetables are completely covered with canning juice. You should let your kimchi ferment for at least five days; However, it is useful to check and taste the cabbage every day. Kimchi can then be stored in the refrigerator and served with rice, meat and noodle soups, if desired. (CENTIMETER)
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
