Kimchi - The Most Popular Among All Korean Food
by John Jungmin Lee
for colorectal cancer and garlic is good for prevention of stomach cancer. In addition,
Kimchi can prevent lung cancer because of its high content of beta-carotene. Also
spicy ingredient like pepper eliminates 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 rich in vitamins, aiding digestion, and even possibly retarding cancer
growth. Its nutritional value and effects have been proved scientifically.
The word "Kimchi" is from Chimchae which means pickled vegetables. Therefore in
the broad point of view, all fermented food by pickled can be seen as 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 abundant.
Garlic and red pepper in Kimchi inhibit the activities of bad microorganisms and help
to ferment the lactic acid effectively and help to create the various functional
materials. Kimchi has lactic acid four times more than dairy product in the market.
Specially lactic acid synthesized from vitamin Band amino acids is good for preventing
constipation and cancer.
Kimchi also stimulate appetite and is effective for diet and reduce cholesterol in the
blood vessels. In addition to that, Kimchi improve immune system because of its
Kimchi's composition can be separated into the main vegetable ingredient and the
mix of seasonings used to flavor the Kimchi. While the most popular 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 Government, industry and academy
for the industrialization of Kimchi, our traditional fermented food, Kimchi market has
rapidly grown to form over 500 billion won worth domestic market. Furthermore, as
nearby countries like Japan and China have aggressively advanced into the world's
Kimchi market, the Kimchi market has been diversified. Despite of the
multi-dimensional changes in environment of Kimchi market, uniformity of quality,
standardization and long-term preservation which are the most important factors in
merchandising Kimchi have still remained the same as the old method.
About The Author
John J. Lee is a freelance writer and developer of List and a
Kimchi is the most famous and basic
Korean food. Koreans eat Kimchi in
almost every meal and every day.
Kimchi is a traditional Korean
fermented dish with various
vegetables. 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 function, and anti-cancer
effect. Main ingredient such as
Baechoo (Chinese cabbage) is good
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