9 Surprising Benefits Of Kimchi That Will Make You Want To Try It Now
These benefits of kimchi are helpful to persuade you in finally giving this spicy fermented napa cabbage a try. Kimchi is eaten by Koreans so much this food is often seen in Korean movies and television shows alike. In fact, did you know as a tribute to this vegetable, locals often say “kimchi” instead of “cheese” whenever they have pictures taken?
What is kimchi?
Indeed, this low-fat and high-fiber meal is so famous it’s widely available in Asian grocery stores and health food stores all over the country. But, what exactly is kimchi? Kimchi is a red, fermented cabbage dish (occasionally, with radish) made with a mix of salt, vinegar, garlic, chile peppers and other spices. These ingredients are fermented in a tightly closed jar and are subsequently served with rice, noodles or soups in every Korean’s household. So, why should you let this spicy meal enter your mouth? Here are nine benefits of kimchi you can pass on to your friends:
1. Contains healthy bacteria and probiotics for the overall wellness of your body
Because kimchi is fermented, like yogurt, it contains “healthy bacteria” called lactobacilli that aids in the digestion process of your body. Another amazing by-product of its fermentation process are the probiotics can also fight off various infections in your body.
2. Lowers cholesterol levels
If you’re suffering from high blood pressure or a high cholesterol amount in your blood, don’t fret. The garlic found in kimchi contains allicin and selenium – both of which are helpful in decreasing the cholesterol reserves of the body. In addition, these substances also indirectly help you prevent chances of developing stroke or other cardiovascular diseases of any kind, due to its prevention of plaque build-up in the walls of your arteries.