How to make Kimchi, benefits, history

How to make Kimchi, benefits, history

In Korea, there is a saying that you cannot eat rice without kimchi. It can be said that Koreans love kimchi very much. It is an indispensable side dish at a traditional table, and it goes well with rice, noodles, and soup, so it can be easily found at any Korean restaurant. Today, we will introduce kimchi.

What is Kimchi?

Speaking of Japan, there are representative foods that symbolize the country, such as sushi, Indian noodles curry, hamburgers in the United States, and vodka in Russia. Kimchi comes to mind when you think of Korea. It is said that Korean kimchi was made during the Three Kingdoms period and it is difficult to guess its origin.

Kimchi originated from salted food. It is said that it has developed into fermented food since the Goguryeo era. There are so many kinds of kimchi in Korea. It is no exaggeration to say that almost all vegetables are made with kimchi. From vegetables to fruits, in Korea these days, the transformation of kimchi is beginning in Korea.

Today’s kimchi uses red pepper powder, but in the past, kimchi was all seasoned with salt.

Kimchi efficacy


1. Anti-cancer effect

Fermented foods are known to have strong anticancer properties. In particular, Korean kimchi is known to have many anticancer properties. A variety of cancer prevention ingredients such as actors, radish, garlic, ginger, and chili are used, so you can consume a wide variety of ingredients that are good for your body. Representatively, it is known to act in the suppression of a wide range of cancers such as Stomach cancer, colorectal cancer, lung cancer.

2. Improve digestion

The main function of kimchi is that it helps digestion. This is because of the lactic acid bacteria generated during the fermentation process. The lactic acid bacteria in kimchi are different from those that can be consumed in milk and are known to survive long in the intestines.

3. Obesity suppression

Kimchi uses a lot of salt, but it also helps burn fat. Kimchi contains capsaicin, which is the spicy ingredient of chili, which helps burn fat, and the rich dietary fiber helps you feel full, promoting excretion.

4. Prevention of vascular disease

Kimchi is said to lower blood triglyceride levels and arteriosclerosis index. It also shows the effect of raising cholesterol (HDL), which is good for blood vessel health. However, eating too much sodium can be harmful to your health.

How to make kimchi

Ingredients: Chinese cabbage, chives, green onion, salt, radish
Seasoning ingredients: salted anchovy, salted shrimp, red pepper powder, sugar, plum liquid, minced garlic, a little ginger

Let’s see how to make kimchi. First, fresh cabbage is washed well, cleaned and salted. It makes seasoning when the cabbage wilts due to the osmotic action. For seasoning, mix all seasoning ingredients, such as red pepper powder, salted anchovy, and minced garlic. At this time, adding sugar or plum liquid will make it taste better. After that, add chopped chives, green onions, radish, etc. to the seasoning, and then mix the seasonings and ingredients well between the leaves of the cabbage.

Kimchi made in this way can be eaten right away, but it is usually more delicious to eat after refrigerating for 1-2 days. In Korea, when making kimchi is called kimjang, there is a custom of eating it with boiled pork on the day kimchi is made.

Kimchi is a representative food in Korea. By using and fermenting a variety of vegetables, it allows us to intake a variety of nutrients and beneficial bacteria that are good for our body. Kimchi is also rising as a food inspired by God. It is said that not only Koreans but also more and more people eat kimchi from Asia to the West. We hope that you will continue to eat kimchi and receive help in enjoying a healthy life. Have a good day. (Home)