One of the reasons for the high life expectancy of Koreans is related to the peculiarities of their diet. Among the most important preparations that improve health, according to research by the academic journal The BMJ, is kimchi.
What is it about? The Men’s Health website explains that it is a savory option made by fermenting vegetables with various flavors and seasonings.
Among the ingredients used in this preparation, we read in the same note, there are the onion, garlic, cabbage and radish. Plus the fish sauce.
The properties of kimchi
This combination provides the following health benefits.
Cabbage is one of the key ingredients of kimchi.- It has a reduced calorie intake.
- It is rich in dietary fiber and lactic acid bacteria, vitamins and polyphenols that improve the microbiome.
- Contains probiotics associated with a reduced risk of general and abdominal obesity.
- It has a significant percentage of antioxidants, which are substances that preserve health.
How to take advantage of its benefits
To provide the expected results, the advice given by medical studies is to consume up to three portions a day in different meals.
They involve very ancient transformation and preservation processes and are recommended for increasing defenses and rebalancing the intestinal flora. Kimchi is a living superfood that is part of the culinary rituals of Korean families. Fermented foods responsible for improving the quality of life #HealthyTuesdaysThe Men’s Health note indicates that these proportions are associated with an 8% decrease in the prevalence of obesity. To do this, the experts collected data from 115,726 participants, men and 78,970 women with an average age of 51 years.
In any case, it should be avoided in people suffering from hypertension, intolerance to any of its ingredients or gastrointestinal problems.
Step by step preparation
Its preparation is very simple and requires no prior knowledge.
ingredients
- 1 pound akusay (also known as Chinese cabbage or Asian cabbage).
- 180 grams of turnip.
- 30 g of ground chilli pepper.
- 40 g of onion.
- 16 g of garlic
- Pinch of ginger
- 26 g cooked rice
- 26 cc of water.
- Salt to taste.
Processing
– Cut the akusay into four parts. Rinse it with cold or lukewarm water. Sprinkle 100 grams of salt on each layer of cabbage on the trunk part. Place it in a bowl for two hours.
– Redistribute the akusay so that the upper layers are in the lower ones and vice versa, so that the salt acts evenly. Leave to rest for another two hours.
– When the cabbage is soft, wash it three times in cold water and let it drain in a colander. Cut the turnip and add the ground chilli pepper.
– Blend the onion, garlic, ginger, cooked rice and water. Combine all the ingredients by hand and rub all the akusay leaves. Leave to ferment for a day at room temperature and then place in an airtight container and place in the refrigerator.
Source: Clarin
Mary Ortiz is a seasoned journalist with a passion for world events. As a writer for News Rebeat, she brings a fresh perspective to the latest global happenings and provides in-depth coverage that offers a deeper understanding of the world around us.