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Kimchi — a dish that is national in Korea. It consists of pickled vegetables (such as cabbage), seasoned with very spicy spices. Kimchi is one of the dialectical names of this dish, also called kimchi or chimchhi.
In Korea it is very common, and is considered one of the main dishes. It appeared quite long ago, about in the I Millennium BC Today, kimchi is truly cultured: in his honor was built the museums, the festivals. For example, in one of the museums, there are 187 species of this meals. And in one of the universities there is a faculty (first and only) which teach the technology of preparation of kimchi.
The main component in addition to kimchi Korean cabbage is pepper. This recipe was found in receptrice 1765, and since then several centuries it remained virtually unchanged. However, in the twentieth century, the recipe was updated: there was added various components that change the taste of kimchi.
The difference in this dish is not only because of the many new recipes, but also due to seasonal factors. There are summer, winter, autumn kimchi and versatile dish suitable to eat at any time of the year.
In this spicy appetizer contains such useful components as phosphorus, calcium, nicotinic acid and vitamins B1, B2.
This dish is quite diet, because there are only 32 calories. Moreover, because of the severity of food plenty to eat will not work. Overall, kimchi is considered one of the most healthy for human food. There are a large number of lactic acid bacteria, which are known that it helps to control the growth of pathogens in the intestinal environment, and also reduce fermentation.
Kimchi will be a real salvation for people, who celebrated on the eve of the holiday, and suffering from a hangover. Also this food is quite a powerful antioxidant. Substances contained in kimchi, protect blood vessels from diseases such as atherosclerosis. In addition, it reduces the level of cholesterol in the blood.
Koreans believe that if you eat this dish regularly, you can get rid of body fat, as substances contained in kimchi, resolves fat.
Seoul University conducted a study by taking for the experiment, hens that were infected with avian influenza. Then the food that feeds the chickens, added bacteria present in kimchi. After that the immune system of chickens started to grow stronger and better to resist SARS. And to fight this virus helped enzymes (fermented substances) contained in kimchi.
Vegetables that are part of the kimchi, secrete juices that help cleanse the stomach. In this dish there is pepsin, which helps to maintain the number of beneficial bacteria at the required level.
antibacterial, anti-inflammatory effect;
prevention of changes in genetics;
prevention of oncological diseases;
a strengthened immune system;
the improvement of the digestive tract;
healing effect on the scars;
correction of individual biorhythm;
slowing the aging process.
The use of kimchi
Preparing a dish of Chinese cabbage, radishes, eggplant, kohlrabi, cucumbers and various other vegetables (depending on the recipe). They added the garlic, red pepper, onion juice, ginger. Depending on the recipe can be added and sesame seeds, chestnuts, walnuts, seaweed, pear, and seafood.
A more budget option is the kimchi, carrots, cabbage and zucchini. Used fresh, chilled.
Kimchi in large quantities has a negative impact on the body. The fact is that pickled vegetables are the worst enemies of the body — free radicals. In large quantities they increase the chance of occurrence of cancer. In South Korea, stomach cancer is one of the most common diseases due to the fact that the people of this region love to eat a lot of spicy and salty foods. So the benefit — the benefit, but the measure need to know.