cause kimchi have probiotics in intestinal care Probiotics are food prebiotics are beneficial microorganisms that live within the human gut. If the right amount helps reduce health problems andimmune systembody
Modern studies show that we should eat foods containing beneficial micro-organisms every day. until said A healthy body starts with a healthy gut.
Kimchi is versatile (Cr: seriouseats.com)
kimchi in pickles That must be stated clearly Korean pickles Several months ago, Chinese and Korean netizens did.The Kimchi War On social media, they argued that Whose pickle came first?
And now, lettuce in Korea is rare. Insufficient production due to global warming Therefore, it must be imported from China, which is successfully imported into kimchi. Chinese people claim that kimchi (China) through ISO is the dominant in the kimchi market.
If you look back at history Korea has been part of China since the Han Dynasty. Before self-government around 313 AD, it was influenced by China. China has previously said that Korean “hanbok” comes from China. Hire a round of hanbok wars…
Kimchi Fried Rice (Cr: carmy.com)
Korean people say Kimchi cultural heritage reflects the Korean way of life It is in Korean food that is “indispensable”, the Korean Ministry of Agriculture. has been promoted as a GI product for many decades and said Kimchi is 김치 no”Pao Chai” 泡菜 Chinese pickled vegetables Because kimchi is rich in red cayenne pepper, while “Phao Chai” is usually pickled in brine, sugar and vinegar.
Cucumber Kimchi (Cr: allrecipes.com)
The Chinese objected to that Chinese celery that is pickled with chili is also Sichuan style. And it must be eaten with Sichuan food only. And it is not even “indispensable” pickled vegetables. kimchi so come from china
Koreans fight back go look for evidence Including finding an ancient clay jar used for pickled kimchi, saying that Korean people make kimchi (with a lot of peppers) There is a document for growing chili peppers. During the Three Kingdoms of Korea, or about 1,500 years ago
Korean kimchi (Cr: OlkhichaAppa on Wikipedia)
also kimchi Koreans are not like China. And unlike Japan, it is called tsukemono – pickles Pickled in brine, sugar, vinegar, kimchi has been around for a long time, not from the Japanese who introduced chilli to it.
Kimchi Ingredients (Cr: eatingwell.com)
So please change that understanding kimchi (with chili pepper) now comes from the Japanese who occupied Korea in 1592, who claimed that Japan was stolen from the Portuguese.
Evidence of eating chili in Thailand also recorded that Chili comes from the Portuguese. who came to trade in Thailand during the Ayutthaya period
non-spicy kimchi (Cr: commonsensehome.com)
pickles It preserves food that the ancient people made in each region. Especially people in the cold winter who don’t have vegetables to eat in cold weather. The wisdom of the ancients who knew that fermented food was useful. apart from eating delicious and it is believed to help maintain health
The size of Thailand is hot. We have also pickled vegetables-fruits, pickled fish, pickled fish, orange fish, etc. Eating MSG, changing the taste. making food tastier The main reason is the food waste that will go to waste.
(Cr: seriousseats.com)
How many types of kimchi are there? Some say 200, some say thousands. Said a food detective kimchi That has been recorded for thousands of years actually happened around the 7th century.
Later Koryo Kingdom (AD 918-1392) Pickled Kimchi with Soy Sauce Recipe
Joseon Dynasty (1392-1897), pickled with salt, liquor, later added to marinated fish, pears, apples
Kimchi Burrito (Cr: feastingathome.com)
The main ones are Chinese cabbage kimchi (rafting kimchi), gakduki (turnip), napak kimchi, which is a water-based kimchi. add water to marinate Add pears or apples for a sweet taste, cucumber kimchi, white kimchi. Use only white radish, no chili powder.
All vegetables can make kimchi. Mainly white cabbage Followed by cabbage, carrots, radishes, onions, scallions, cucumbers, whatever house recipe every house makes. kimchi Put the box in the fridge. You can put clay jars in the ground. If you’re hungry, mix kimchi and eat it with steamed rice. It’s delicious…
Radish Kimchi (Cr: oppacookshere.com)
Marinated Kimchi Recipe Including glutinous rice flour, garlic, ginger, onion, pear, pear, apple, water, sugar, salt, Korean chili powder. Soy sauce, fermented fish sauce, shellfish, squid, etc.
chili in kimchi This makes kimchi a unique pickle. The spicy taste of the chili improves the taste, improves the fat. You can eat kimchi with plain rice, boil it, make soup, stir-fry it, boil it, and stew it. It helps to preserve vegetables crispy And rich in antioxidants such as thiamine, vitamin C, vitamin K, beta-carotene, folate, potassium, calcium.
Cucumber Kimchi (Cr: poshplate.com)
Kimchi in intestinal care Modern research materials probiotics Treatment of patients with intestinal problems such as diarrhoea, flatulence, indigestion, irritable bowel syndrome. and believe it helpsimmune system Studies have shown that the immune system is primarily located in the gastrointestinal tract. which is a source of various beneficial microorganisms
There is also a trial. Kimchi with microorganisms that stimulate the functioning of the immune system, leading toProbiotics that reduce the symptoms of some immune diseases which causes inflammation in the body, such as rheumatoid arthritis
Kimchi Soup (Cr: blas.com.au)
he also found that probioticsIt can improve the function of the immune system Reduce the severity and duration of illness from infectious diseases. It can also help relieve symptoms and reduce the risk of bacterial and fungal infections in the female vulva.
Kimchi helps reduce fat accumulation. blood sugar, blood pressure and anti-inflammatory substances Therefore, it is often recommended to eatKimchi, or probiotic foods, eaten in moderation can help reduce the severity of inflammation that causes heart disease.
Kimchi Soup with Tofu (Cr: eatingwell.com)
Warning: eat Kimchi But in moderation, eating too much can cause side effects such as diarrhea, indigestion, and choose clean, safe, low-sodium kimchi, not salty or spicy until the tongue can’t tolerate it.
Addresses: poppad.com, dek-d.com, sciencedirect.com
