Korean Kim Chi - healing properties in disguise
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Kimchi is a traditional Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi most of which are fermented and made with cabbage, chilli and garlic. Kimchi is the most common side dish in Korean cuisine and is served alongside most Korean meals.
At the Kimchi Field museum in seoul, there are 187 historic and current varieties of Kimchi documented. The most common seasonings are ingredients, such as ginger, garlic, chilli, cabbage, but most ingredients can be replaced or added depending on the type of kimchi being made .Different types of kimchi were traditionally made at different times of year, based on when vegetable were in season and the hot and cold seasons, before the era of refrigeration.
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron and contains a number of lactic acid bacteria, among those the typical species Lactocillus kimchii. The lactic acid bacteria found in Kim chi normally occurs higher amounts than that found in yogurt.
The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
That is no surprise when you look at kimche's most common ingredients and their healing properties.
Garlic: has long been considered a herbal "wonder drug", with a reputation for preventing a number of ailments such as the flu & colds and being a powerful antioxidant. It has been used extensively in herbal medicine and raw garlic has been shown to assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent. In general, a stronger tasting clove of garlic has more sulphur content and more medicinal value.
Chilli: loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods
mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and capsaicin levels reach higher levels. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!
These same heat inducing properties have a cumulative effect and over time are believed to alleviate pain when used in transdermal treatments for arthritis, nerve disorders (neuralgia), shingles and severe burns. The mucus thinning properties promote coughing and can act as an expectorant for asthmatic conditions. Other claims are boosts to the immune system due to the antioxidants, lowering cholesterol, and blood thinning properties beneficial for the heart and blood vessels.
Cabbage: is abundant is Vitamin C and It is said to be richer in vitamin C than oranges. Vitamin C, being one of the best anti oxidant, reduces free radicals in your body which are the basic causes of ageing. It also helps repairing the tears in the body. Thus, it is very helpful in treating ulcers, certain cancers, and depression as well as in strengthening immune system and fighting against cough and cold, healing of wounds and damaged tissues.
So make sure you get your daily dose of Kim chi to keep your health boosted!