Watch out for kimchi made in Japan!
Many of the kimchi made in Japan are pickled only overnight and have not been fully fermented. These “kimchi-flavored” pickles are nutritionally inferior as well. Choose those that use shiokara (krill-like crustaceans, squid, small fish, etc.) in the ingredients and have been fermented properly.
Effect on health and beauty:
・Dieting: Capsaicin in red chilli promotes fat metabolism in the body, facilitating the burning of fat.
・Beautiful skin: Capsaicin has perspiration effect and will help discharging waste in the body together with sweat. Garlic will also increase the metabolism of the skin.
・Increased sensitivity to cold and stiff shoulders: Promotes blood circulation and will warm the body by stimulating the peripheral nerves. Also effective against stiff shoulders.
・Prevention of large bowel cancer: Kimchi is a clump of dietary fibers. Effective in the prevention of large bowel cancer as waste and oxidization promotion elements that had been retained in the intestine are discharged. Furthermore, the fiber element in kimchi also works to increase lactic acid bacteria in the intestine, which is good for the body,
・Recovery from fatigue: The spiciness in the kimchi stimulates the stomach lining and promotes appetite. Kimchi also has medicinal effect due to the usage of spices and shiokara, thus helping to recover from fatigue.
・Pickles from the Korean Peninsula made from vegetables such as Chinese cabbage, salt, red chilli, among others, that are fermented with lactic acid. In Japan, kimchi has become one of the most consumed types of pickles.
・The taste of the umami from the vegetables, the umami from shiokara that is added and the spiciness and smell of red chilli and garlic all get enhanced by the fermentation with lactic acid bacteria.
・Yeast is also a microbe that is indispensable to kimchi. Lactic acid bacteria and yeast evolve into various elements during the kimchi pickling process.
Major area of production:
Sodium, potassium, vitamin A and B6, and dietary fiber