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.
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| Kimchi Ingredients |
Main
ingredient such as Baechoo (Chinese cabbage) is good 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 anti-oxidant effect.
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| Baechoo |
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| Ggakddugi |
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| Pa Kimchi |
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| Oisobaegi |
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.
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