Historically, it hasn’t always been possible to grow fresh vegetables throughout the year.
Therefore, people developed methods of food preservation, such as pickling and fermentation — a process that uses enzymes to create chemical changes in food.
Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers.
It may also boast other vegetables, including radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots.
Though usually fermented for a few days to a few weeks before serving, it can also be eaten fresh, or unfermented, immediately after preparation.
Here are 9 unique benefits of kimchi.
Kimchi is packed with nutrients while being low in calories.
On its own, Chinese cabbage — one of the main ingredients in kimchi — boasts vitamins A and C, at least 10 different minerals, and over 34 amino acids (3Trusted Source).
Since kimchi varies widely in ingredients, its exact nutritional profile differs between batches and brands. All the same, a 1-cup (150-gram) serving contains approximately (4Trusted Source, 5Trusted Source):
- Calories: 23
- Carbs: 4 grams
- Protein: 2 grams
- Fat: less than 1 gram
- Fiber: 2 grams
- Sodium: 747 mg
- Vitamin B6: 19% of the Daily Value (DV)
- Vitamin C: 22% of the DV
- Vitamin K: 55% of the DV
- Folate: 20% of the DV
- Iron: 21% of the DV
- Niacin: 10% of the DV
- Riboflavin: 24% of the DV
Many green vegetables are good sources of nutrients like vitamin K and riboflavin. Because kimchi often comprises several green veggies, such as cabbage, celery, and spinach, it’s typically a great source of these nutrients.
SUMMARYKimchi has an excellent nutritional profile. The dish is low in calories but packed with nutrients like iron, folate, and vitamins B6 and K.
The lacto-fermentation process that kimchi undergoes makes it particularly unique. Fermented foods not only have an extended shelf life but also an enhanced taste and aroma (11Trusted Source).
Fermentation occurs when a starch or sugar is converted into an alcohol or acid by organisms like yeast, mold, or bacteria.
Lacto-fermentation uses the bacterium Lactobacillus to break sugars down into lactic acid, which gives kimchi its characteristic sourness.
When taken as a supplement, This bacterium itself may have several benefits, including treating conditions like hayfever and certain types of diarrhea (12Trusted Source, 13Trusted Source, 14, 15Trusted Source).
Fermentation also creates an environment that allows other friendly bacteria to thrive and multiply. These include probiotics, which are live microorganisms that offer health benefits when consumed in large amounts (16Trusted Source, 17Trusted Source).
In fact, they’re linked to protection from or improvements in several conditions, including:
- certain types of cancer (18Trusted Source, 19Trusted Source, 20Trusted Source)
- the common cold (21Trusted Source)
- constipation (22Trusted Source)
- gastrointestinal health (11Trusted Source, 23Trusted Source, 24, 25Trusted Source, 26Trusted Source)
- heart health (27Trusted Source)
- mental health (28Trusted Source)
- skin conditions (29Trusted Source, 30Trusted Source, 31Trusted Source, 32Trusted Source)
Keep in mind that many of these findings are related to high-dose probiotic supplements and not the amounts found in a normal serving of kimchi.
The probiotics in kimchi are believed to be responsible for many of its benefits. Nonetheless, more research is needed on the specific effects of probiotics from fermented foods (9Trusted Source, 33Trusted Source, 34Trusted Source).
SUMMARY: Fermented foods like kimchi offer probiotics, which may help prevent and treat several conditions.
The Lactobacillus bacterium in kimchi may boost your immune health.
In a study in mice, those injected with Lactobacillus plantarum — a specific strain that’s common in kimchi and other fermented foods — had lower levels of TNF alpha, an inflammatory marker, than the control group (35Trusted Source).
A test-tube study that isolated Lactobacillus plantarum from kimchi likewise demonstrated that this bacterium has immune-enhancing effects (38Trusted Source).
Though these results are promising, human research is needed.
SUMMARY:: A specific strain of Lactobacillus found in kimchi may boost your immune system, though further research is necessary.
In another mouse study, a kimchi extract of 91 mg per pound of body weight (200 mg per kg) given daily for 2 weeks lowered levels of inflammation-related enzymes (42Trusted Source).
However, human studies are lacking.
SUMMARY:: HDMPPA, an active compound in kimchi, may play a large role in reducing inflammation.
Chronic inflammation is not only associated with numerous illnesses, but it also accelerates the aging process.
Yet, kimchi possibly prolongs cell life by slowing this process.
In a test-tube study, human cells treated with kimchi demonstrated an increase in viability, which measures overall cell health — and showed an extended lifespan regardless of their age (44).
Still, overall research is lacking. Many more studies are needed before kimchi can be recommended as an anti-aging treatment.
SUMMARY:: A test-tube study indicates that kimchi may slow the aging process, though more research is necessary.
Kimchi’s probiotics and healthy bacteria may help prevent yeast infections.
Vaginal yeast infections occur when the Candida fungus, which is normally harmless, multiplies rapidly inside the vagina. Over 1.4 million women in the United States are treated for this condition each year (45Trusted Source).
As this fungus may be developing resistance to antibiotics, many researchers are looking for natural treatments.
Test-tube and animal studies suggest that certain strains of Lactobacillus fight Candida. One test-tube study even found that multiple strains isolated from kimchi displayed antimicrobial activity against this fungus (46Trusted Source, 47Trusted Source, 48Trusted Source).
Regardless, further research is necessary.
SUMMARYProbiotic-rich foods like kimchi may help prevent yeast infections, though research is in the early stages.
Fresh and fermented kimchi are both low in calories and may boost weight loss (49Trusted Source).
A 4-week study in 22 people with excess weight found that eating fresh or fermented kimchi helped reduce body weight, body mass index (BMI), and body fat. Additionally, the fermented variety decreased blood sugar levels (50Trusted Source).
Keep in mind that those who ate fermented kimchi displayed significantly greater improvements in blood pressure and body fat percentage than those who ate the fresh dish (50Trusted Source).
It’s unclear which properties of kimchi are responsible for its weight loss effects — though its low calorie count, high fiber content, and probiotics could all play a role.
SUMMARYThough the specific mechanism isn’t known, kimchi may help reduce body weight, body fat, and even blood pressure and blood sugar levels.
Research indicates that kimchi may reduce your risk of heart disease (51Trusted Source).
In an 8-week study in mice fed a high cholesterol diet, fat levels in the blood and liver were lower in those given kimchi extract than in the control group. In addition, the kimchi extract appeared to suppress fat growth (55Trusted Source).
This is important because the accumulation of fat in these areas may contribute to heart disease.
Meanwhile, a weeklong study in 100 people found that eating 0.5–7.5 ounces (15–210 grams) of kimchi daily significantly decreased blood sugar, total cholesterol, and LDL (bad) cholesterol levels — all of which are risk factors for heart disease (56Trusted Source).
All the same, more human research is needed.
SUMMARY:: Kimchi may lower your risk of heart disease by reducing inflammation, suppressing fat growth, and decreasing cholesterol levels.
Though preparing fermented foods may seem like a daunting task, making kimchi at home is fairly simple if you adhere to the following steps (3Trusted Source):
- Gather ingredients of your choice, such as cabbage and other fresh vegetables like carrot, radish, and onion, plus ginger, garlic, sugar, salt, rice flour, chili oil, chili powder or pepper flakes, fish sauce, and saeujeot (fermented shrimp).
- Cut and wash the fresh vegetables alongside the ginger and garlic.
- Spread salt in between the layers of cabbage leaves and let it sit for 2–3 hours. Turn the cabbage every 30 minutes to evenly distribute the salt. Use a ratio of 1/2 cup (72 grams) of salt to every 6 pounds (2.7 kg) of cabbage.
- To remove the excess salt, rinse the cabbage with water and drain in a colander or strainer.
- Mix the rice flour, sugar, ginger, garlic, chili oil, pepper flakes, fish sauce, and saeujeot into a paste, adding water if necessary. You can use more or less of these ingredients depending on how strong you want your kimchi to taste.
- Toss the fresh vegetables, including the cabbage, into the paste until all of the veggies have been fully coated.
- Pack the mixture into a large container or jar for storage, making sure to seal it properly.
- Let the kimchi ferment for at least 3 days at room temperature or up to 3 weeks at 39°F (4°C).
To make a version that’s suitable for vegetarians and vegans, simply leave out the fish sauce and saeujeot.
If you prefer fresh over fermented kimchi, just stop after step 6.
If you choose fermentation, you’ll know that it’s ready to eat once it starts to smell and taste sour — or when small bubbles begin to move through the jar.
After fermentation, you can refrigerate your kimchi for up to 1 year. It will continue to ferment but at a slower rate due to the cool temperature.
Bubbling, bulging, a sour taste, and a softening of the cabbage are all perfectly normal for kimchi. However, if you notice a foul odor or any signs of mold, such as a white film atop the food, your dish has spoiled and should be thrown out.
SUMMARY:: Kimchi can be made at home using a few simple steps. Typically, it needs to ferment 3–21 days depending on the surrounding temperature.
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