Kimchi is a famous Korean side dish made from fermented cabbage, vinegar, salt, and certain spices. It is highly accessible and it can be found in any health store in the country, but homemade kimchi is far more beneficial and superior to store-bought one.
Eat Kimchi For Its Immense Health Benefits
Kimchi is an excellent source of probiotics which are product of the process of fermentation. This process is responsible for the enhanced taste of kimchi as well as for the presence of Lactobacillus, healthy bacteria needed for the digestive system to function at optimal level.
Cabbage is known for its wide variety of health benefits, from promoting detoxification to alleviating inflammation. The fermentation process makes it fully bioavailable with nutrients which can prevent obesity, diabetes, ulcers, and potentially lower the risk of certain cancer types.
As mentioned in the very beginning kimchi is part of traditional Korean cuisine and is definitely worth trying and adding it to your daily diet. Read on to see how beneficial this homemade fermented food is and what makes it able to improve gut health and boost your health at several levels.
1. Improve Your Gut Health
While cabbage is known to positively affect the gut, kimchi is able to heal and improve gut health even more. Given that it`s a fermented food, it is an excellent source of probiotics which support beneficial bacteria in the stomach, alleviate digestion issues, and boost immunity.
2. Excellent Source of Antioxidants
Kimchi is an excellent source of potent antioxidants which attack free radicals, the major contributors to tumor development. They also boost immunity and combat inflammation, which in turn helps with arthritis, eczema, and other inflammation-related conditions.
3. Boost Immunity
Kimchi is packed with phenolic components and flavonoids, making it a real nutrient powerhouse. Garlic, ginger, and peppers, which are key ingredients in kimchi, are known for their immune-boosting properties and their ability to fight off infections.
4. Inhibit the Growth of Cancerous Cells
What makes kimchi so valuable is its aid in lowering the risk of cancer development. According to a study done on samples, kimchi really does possess anti-cancer properties. The healthy flavonoids found in cabbage are known to stop cancer development as well as glucosinolates, compounds which are also effective against cancer growth.
5. Slows Down the Aging Process
Kimchi is abundant in antioxidants which significantly decrease the rate of ski aging. In addition to this, it also stops cell oxidation, which in turn makes you look relaxed, even when you are stressed out. With this being said, it`s not surprising why Koreans look so youthful!
6. Lowers Blood Sugar Levels
According to a study on high-fat diet-fed type 2 diabetics who were given kimchi, this tasty delicacy contains potent anti-diabetic properties. The conclusion from this study is that eating kimchi shows better glucose tolerance as well as lower levels of fasting glucose. It also suggested that this fermented side dish is more beneficial if eaten with low-fat diet.
7. Gastric Ulcers
Kimchi has positive therapeutic effects in peptic ulcer disease and gastritis, which are caused by helicobacter pylori bacteria. According to a study done on this topic, what makes kimchi beneficial for this purpose is the presence of Lactobacillus bacteria which stops the detrimental pathogens from connection to the gastric cancerous cells.
8. Weight Loss
Due to its fiber and probiotic content, kimchi is ideal tool to maintain a healthy digestive system. Boosting the function of your digestive system is critical when it comes to losing weight, as healthy digestive system boosts metabolism and increase the rate of burning calories.
Homemade Korean Kimchi Recipe
- ½ an onion
- 5 scallions or spring onions
- 3 cloves of garlic
- 2 heads of Napa cabbage (shredded)
- 1 tsp of fresh ginger
- 2 tbsp of red chili pepper (crushed)
- 2 jalapenos (minced)
- 2 tbsp of raw honey
- ½ a tsp of sea salt
- Mix all the ingredients in a large bowl, except for the honey and sea salt
- Remove two cups of the mixture and put them in a blender. Add the honey and sea salt and blend until well combined
- Transfer the mixture into a container
- Add the rest of the mixture into the container, leaving 2 inches at the top
- Roll up a few cabbage leaves and place them on the top. Seal the container
- Store the container in a 70-degree room for 3-7 days
- Once you start eating your kimchi, keep the leftovers refrigerated to slow down the fermentation process