The number of lactic acid bacteria increases as kimchi becomes fermented, and the bacteria control harmful germs and terminate them by deducting acid rate in the intestines like yogurt. Furthermore, these bacteria strengthen resistance against illnesses.
 
 


The vegetable fiber in kimchi helps to prevent and treat geriatric diseases such as diabetes mellitus, heart disease, corpulence through removal of causes of the diseases like cholesterol, sugar, fat, and malignant things that cause cancer.
 
 


 
 


Red pepper is one of the most important materials of kimchi and it contains capsisin, which makes hot taste. This component promotes gastric juice by stimulating the stomach and helps digestion. Garlic strengthens energy and activates physiological function by helping absorption of vitamin B1. Ginger helps blood circulation as well as increase of appetite.
 
 


Kimchi provides vitamin A, B, C and its sub-materials provide various nutritive substances in winter when the supply of vegetables is insufficient. Kimchi is total health food since it activates physiological function of body and avoids aging by operating against oxidation.
 
 


Since our main dish is rice, amino acid seems to be deficient. however, salted fish in kimchi provides amino acid and keeps the balance of nutrition.

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