Potency of Kimchi
It is said that in general, Kimchi aged for about two to three weeks becomes most delicious and has high nutritional value. If you do not prefer aged kimchi (Kimchi with acidity due to fermentation), please try in the state of young shallow pickled Kimchi first.
You can stir-fry with pork , chicken or beef to make delicious kimchi dish or stew it with tofu, seafood, shrimp etc) with aged kimchi to make delicious Kimuchi chige (Kimchi stew). Please refer to it as a guideline.
Preservation method of Kimchi
Kimchi will become sour (acidity) as it ages. When kimchi is sour (becomes acidity) it does not mean it is spoiled. Acidity is born due to increase in lactic acid which is generated by natural progress of fermentation.
If you prefer eating young fresh less acidity Kimchi, you may want to try to store in a temperature set around 0 ° C at all times. Chilled chamber in a refrigerator can stop the fermentation of kimchi.
It is best to store in the state of 0-4 degrees C.
You can also freeze kimchi in a freezer to preserve. Chinese cabbage becomes somewhat transparent and might loose its crunchiness but taste does not change much.
Why kimchi is healthy?
From the component analysis of Kimchi, it is believed that most of the components forming Kimchi has led to some positive effect on the human body.
It is said that there is about 5 times more vitamin C in Chinese cabbage than in apple. Vitamin C provides resistance and it is so useful for recovering from fatigue and to prevent from cold.
Lactic acid bacteria
Kimchi contains high Lactic acid bacteria (LAB) which is a source of eliminating pathogen from the body.
Health Benefits of Kimchi
- Decrease body fats
- Prevents constipation and colon cancer
- Good source of Probiotics (LAB-Lactic Acid Bacteria)
- Decrease serum cholesterol; increases fibrinolytic activity
- Anti-oxidative effects (anti aging, prevents aging of skin
- Anticancer effects (anti mutagenic and antitumor effects)
- Increases immune functions
- Low calorie food
- Contains high level of vitamins (vitamin C, beta carotene, vitamin B complex, vitamin K, etc), minerals (Na,Ca,K, Fe,P),dietary fiber and other functional components such as capsaicin, allyl compounds (Allithiamine),gingerol, isothiocyanate and chrolophyll. Phytochemicals such as benzyl isothiocyanate, indole compounds, , thiocyanate and Beta-sitosterol are the active compounds found in Kimchi that have shown anti-microbial, anti-cancer, and anti-atherosclerotic functions.