KIMCHI the Korean Superfood.

Traditional Korean side dish made from fermented vegetables. Over 180 varieties of Kimchi

Baechu (Napa Cabbage) Kimchi
Baek (White) Kimchi
Kkakdugi (Cubed Radish Kimchi)
Chonggak (Ponytail Radish) Kimchi
Oi Sobagi (Cucumber Kimchi)
Nabak (Red Water) Kimchi
Dongchimi (Radish Water Kimchi)
Gat (Mustard Leaf) Kimchi
Pakimchi (green onion)

Other ingredients
daikon radish, Korean pear, gochugaru (Korean red pepper flakes), scallions, garlic, ginger, onion, fermented shrimp, rice flour

Lactofermentation breaks down the sugars into lactic acid which gives it the sour taste. Usually takes 27 days for fermentation at room temperature before refrigeration. LABlactic acid bacteria

Why doesn’t other pathogenic bacteria growlikely the salt, red pepper and low PH due to lactic acid.

Strong odor is from sulfur compounds from garlic and ginger but good for liver detox

Spicy soups are often made with Kimchi.

Benefits of Kimchi
1. Obesity and weight losslow calorie nutrient dense, high fiber, probiotics(lactobacilli)GI health
2. High in vitamins A, B and C, minerals, amino acids, Vitamin K, calcium and iron and antioxidants
3. High in cruciferous vegetables, capsaicin (red pepper), allicin(garlic) flavonoids and glucosinolatescancer prevention
4. Improves digestion
5. Antiaging due to high antioxidants and antiinflammatory benefits
6. Immune boostingprobiotics and nutrient dense. Approximately, 80 % of the immune system is on the GI tract.
7. Reduces cholesterolhigh fiber
8. Antiinflammatory
9. Prevents yeast infections

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The content of this video is for educational purposes only and does not constitute medical advise. Please consult with your physician before embarking on any dietary changes or taking any nutritional supplements.