Kimchi, Very Common Food In Korean Restaurant
Kimchi is the most famous and basic Korean food. Kimchi is the biggest part of a Korean breakfast or lunch or dinner.
Kimchi is a red Korean pickled dish with different healthy ingredients. It is known for the source of nutrients and to help digestion and restraining the growth of harmful bacteria in the intestines. It is an excellent functional food with numerous physiological functions such as having an anti-oxidation and anti-aging role, and anti-cancer effect. Basic ingredient such as Baechoo (Chinese cabbage) is excellent for colorectal cancer and garlic is excellent for prevention of stomach cancer. On top of this, Kimchi can prevent lung cancer because of its high content of beta-carotene. Also spicy ingredient like pepper removes nicotine from the surface of the lungs, This is why the US magazine Health named Kimchi in its list of top five “World’s Healthiest Foods” for being abundant in vitamins, helping digestion, and even perhaps slowing cancer growth. Its nutritional value and effects have been test scientifically.
The word “Kimchi” is from the Korean word “Chimchae” which means fermented vegetables. So in the broad point of view, all fermented food by pickled can be said to be Kimchi. Nutritionally Kimchi is a food that has low calories and high fibers. Especially vitamin C, beta carotene, B vitamins, calcium, iron, phosphorus, etc. are plenty.
Red pepper and garlic in Kimchi inhibit the activities of bad microorganisms and help to ferment the lactic acid effectively and help to create the different functional materials. Kimchi has lactic acid four times more than any dairy product in the market. Specially lactic acid made from vitamin Band amino acids is great for stopping constipation and cancer.
Kimchi also triggers appetite and is effective for diet and reduce cholesterol in the blood vessels. In addition to that, Kimchi improve the immune system because of its anti-oxidant effect.
Kimchi’s composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the Kimchi. While the most common type of Kimchi is the Baechoo, many different types exist including regional and seasonal varieties. Popular variants include Ggakddugi which is a Kimchi made with cubed radishes, Pa Kimchi (made with scallions), and Oisobaegi which is a cucumber Kimchi stuffed with hot and spicy seasonings.
The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of Kimchi. As a result of continuous efforts by industry, government and academy for the industrialization of Kimchi, our traditional fermented food, Kimchi market has rapidly grown to create over 500 billion won worth domestic market. Furthermore, as nearby countries like China and Japan have aggressively advanced into the world’s Kimchi market, the Kimchi market has been expanding. Despite of the multi-dimensional changes in environment of Kimchi market, uniformity of quality, standardization and long-term preservation which are the most significant factors in trading Kimchi, have always stayed the same as the old method.
John Lee is a freelance writer and developer of a Korean restaurants directory.
No related posts.