What exactly is kimchi? More about fermentation and its effect on the immune system
What exactly is kimchi? Kimchi is made from pickled Chinese cabbage, which is prepared using lactic acid fermentation. Sometimes leek...
What exactly is kimchi? Kimchi is made from pickled Chinese cabbage, which is prepared using lactic acid fermentation. Sometimes leek...
Kimchi is made from pickled Chinese cabbage, which is prepared using lactic acid fermentation. Sometimes leek or radish is also used.
In Korea, the bright red, hot and sour vegetable is served with almost every meal: as a soup or as a side dish with fish, meat or tofu. The traditional dish is considered a superfood because it contains few calories, many valuable vitamins (A, B1, B2 and C), fiber and minerals (calcium, iron).
The process of making kimchi is similar to that of German sauerkraut. However, the Korean cuisine classic is not cooked but eaten raw. This means that vitamins and minerals are retained. The vegetables are first marinated in salted water and then seasoned with ginger, garlic and chili. Some recipes also use fish sauce, but Doctor Kimchi avoids it. The cabbage leaves are then stored in a closed preserving jar for several days until the fermentation process occurs. In this way, the vegetables are preserved and after a few days they take on the typical sour-spicy kimchi taste.
The health-promoting effects of pickled cabbage vegetables are scientifically proven. A 2014 study from the Journal of Medicinal Food found that when consumed regularly, kimchi can not only help you lose weight, but also lower blood pressure and cholesterol levels, have an anti-aging effect and boost metabolism. The lactic acid bacteria that arise during the fermentation process play a special role. They support digestion and have a positive effect on the intestinal flora and thus also on the immune system.
For a long time it was unclear which chemical processes in the body are responsible for the immune-stimulating effects of fermented foods. However, a study at the University of Leipzig was able to show how the interaction between lactic acid and the immune system works. The research team led by study leader Claudia Stäubert found that the lactic acid bacteria send signals to a specific cell receptor (HCA3), which activates the immune system. "Countless studies show positive effects that are mediated by lactic acid bacteria and fermented foods. We are convinced that HCA3 must be responsible for some of these effects." Based on this finding, the researchers want to conduct further studies to develop new drugs to treat intestinal diseases.
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