Kimchi is a traditional fermented Korean delicacy which is made from vegetables including cabbage and a range of spices and seasonings. It is the national dish of Korea and has been a staple of their food since ages.
The Kimchi will keep for at least 6-12 months probably longer. Over time the flavour becomes more sour, if it becomes too sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.
Health benefits of kimchi include improved cardiovascular health and digestive system. It is loaded with antioxidants which help prevent and facilitate healing in medical conditions like cancer, diabetes, obesity, atopic dermatitis and gastric ulcers. The flavonoids and probiotics-rich kimchi helps to combat aging, maintain healthy levels of cholesterol and strengthen the immune system.
Kimchi is a low-calorie, high fiber and nutrient –packed side dish, which includes a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. Kimchi is also rich in essential amino acids and minerals such as iron, calcium, selenium. Kimchi provides an additional benefit of probiotics as well in the form of lactobacillus bacteria. Lactobacillus bacteria present in Kimchi is valuable against yeast infections. It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates with low amount of fat and sugar.
Kimchi possesses anti-mutagenic, anti-bacterial, anti-carcinogenic properties. The American healthmagazine has ranked kimchi among the world’s five healthiest foods. The wealth of strong antioxidants and healthy bacteria in kimchi encourages the production of collagen which aids in improving skin elasticity, retarding skin aging and promotes healthy and youthful skin. Kimchi helps to combat nutrient depletion and helps build stamina .