A life a of a blogger Tai Tai

I am freaked over kimchi!!

Haha…

I been eating kimchi for past few week. Everything that can add kimchi is un-escapable from my food. So I decided to do research again !!

Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings.

The earliest form of kimchi was made of only cabbage, and it was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour flavors, and colors of kimchi, such as white and orange.

Kimchi’s composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the kimchi.

Nutrition and health

Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer. It is also list of top five “World’s Healthiest Foods” in the US magazine Health.However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and soybean paste ( hangul: 된장 similar to miso ) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors.