Kimchi is a food parcel of the culture of Korea. This fermented food manufacturing process can take a long time. The fermentation process is simply to let the spices such as chilli, garlic, ginger, and salt, mixed with cabbage or other vegetables for days in a barrel-shaped clay. Therefore, in the household kitchen Koreans commonly encountered-barrel keg this. With such a process can guess how the taste of kimchi. Spicy, sour, and salty.
Although it "nano-nano" before, kimchi contains Lactobacillus bacteria kimchii, lactose acid bacteria are also other useful for digestion and the human immune system. In using cabbage kimchi (the most common type) lots of vitamins contained in them such as vitamin A, C, B1, B2, beta-carotene, calcium, and iron. Kimchi is also high in fiber and mernjadi part of a diet low in animal fat people Korea.Observasi also advise people to consume kimchi to fight the bird flu virus.
Besides full and mineral substances needed by the body, the biggest advantage is the bacteria Lactobacillus kinchi earlier. This good bacteria helps with digestion, and helps to stop and prevent yeast infections, according to a study. The good news again, some research indicates that fermented cabbage can prevent cancer growth.
In the banquet, kimchi can be eaten as a snack or a vegetable that is consumed with other menu as can be eaten as a snack, but most people eat it as a vegetable that is consumed with the main menu or rice. If you have cooked, the enzymes and bacteria that are useful not lost, add kimchi in the last step.
Despite being home kimchi, kimchi but the biggest exporter in the world, not Korea but even Japan. But apparently not processed Japanese kimchi fermentation. That is, Japan does not have a womb kimchi probiotics that are good for the body.
Although it "nano-nano" before, kimchi contains Lactobacillus bacteria kimchii, lactose acid bacteria are also other useful for digestion and the human immune system. In using cabbage kimchi (the most common type) lots of vitamins contained in them such as vitamin A, C, B1, B2, beta-carotene, calcium, and iron. Kimchi is also high in fiber and mernjadi part of a diet low in animal fat people Korea.Observasi also advise people to consume kimchi to fight the bird flu virus.
Besides full and mineral substances needed by the body, the biggest advantage is the bacteria Lactobacillus kinchi earlier. This good bacteria helps with digestion, and helps to stop and prevent yeast infections, according to a study. The good news again, some research indicates that fermented cabbage can prevent cancer growth.
In the banquet, kimchi can be eaten as a snack or a vegetable that is consumed with other menu as can be eaten as a snack, but most people eat it as a vegetable that is consumed with the main menu or rice. If you have cooked, the enzymes and bacteria that are useful not lost, add kimchi in the last step.
Despite being home kimchi, kimchi but the biggest exporter in the world, not Korea but even Japan. But apparently not processed Japanese kimchi fermentation. That is, Japan does not have a womb kimchi probiotics that are good for the body.
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