| Kimchi is a traditional Korean pickled dish made of | | | | National University veterinary professor Park jae-hak |
| vegetables with varied seasonings. It is a delightfully | | | | and his team helps Cell Biotech company separate the |
| fiery hot and delicious Chinese cabbage dish. However, | | | | anti-bacterial peptide "LACTOCIN W" from two kinds |
| it must be prepared far in advance. When you sit | | | | of lactic acid in kimchi. Koreans believe that the |
| down for Korean foods and they bring you sixteen | | | | microorganisms formed when the salted fish ferments |
| bowls of vegetables, fish, pastes and sauces - a lot of | | | | with kimchi's other ingredients fight cancer. |
| that is kimchi. It is always something that's there (at the | | | | It is widely regarded among nutritionists as one of the |
| table). | | | | healthiest foods on the planet, full of helpful vitamins |
| It is a traditional fermented food from Korea. The most | | | | and bacteria that promote digestion. Among Koreans, it |
| common type of kimchi uses napa cabbage as its | | | | is regarded as a "manbyongtongchiyak" kind of miracle |
| main ingredient, but it can also be made with daikon | | | | cure that will help make you strong, prevent cancer |
| radishes, cucumbers, or other ingredients. It is made | | | | and generally give you a garlicky glow. It is also a |
| mainly by salting Chinese cabbage and dressing it with | | | | common ingredient and combined with other |
| red pepper powder, garlic, ginger, scallions and radish. | | | | ingredients to make dishes such as kimchi stew and |
| This mixture is then placed in clay containers called | | | | kimchi fried rice. The unique taste of kimchi is achieved, |
| onggi and left to fermentate slowly. November and | | | | in part, by various kinds of organic acids which are |
| December are traditionally when people begin to make | | | | formed by the respiration process of the |
| kimchi; women often gather together in each others' | | | | microorganisms which are present in the ingredients. |
| homes to help with winter kimchi preparations. It is a | | | | It is so important in Korean culture, that there is also a |
| Korean fiery foods product that few people in the | | | | museum dedicated to kimchi. There you will be able to |
| west have even heard of, much less tasted. But all | | | | learn everything about kimchi. It is served in Japan as a |
| that is changing rapidly as the spicy, fermented | | | | "health food".Thousands of professional scientists are |
| condiment has been increasingly exported since the | | | | working in kimchi research teams with an industry |
| Seoul Olympic Games in 1988. | | | | team functioning along side them. It is probably the |
| It is a good source of fiber and, depending on the | | | | most renowned of these preserved vegetable. |
| ingredients, may contain many of the nutrients and | | | | The Kimchi refrigerators is specifically designed with |
| naturally occurring chemicals that can help combat | | | | precise controls to keep different varieties of kimchi at |
| cancers of the mouth, throat, lungs, stomach, blader, | | | | optimal temperatures at various stages of |
| colon and cervix. During the 2003 SARS outbreak in | | | | fermentation, this has made the seasonality |
| Asia, many people even believed that it could protect | | | | unnecessary and kimchi needs to be kept at an |
| against infection, although there was no scientific | | | | appropriate temperature in order to be preserved at |
| evidence to support this belief. Kimchi is an exotic, | | | | its best. |
| super spicy side dish. While no one is quite sure | | | | Nutritional composition of typical kimchi |
| whether it is a pickle or a salad, its wide range of | | | | Nutrients per 100 g |
| flavors, types and styles make it a palatable part of an | | | | Food energy 32 kcal |
| irresistible side-dish, a great appetizer, and a naturally | | | | Crude protein 2.0 g |
| cultured healthy raw vegetable. It is garlicky, peppery, | | | | Total sugar 1.3 g |
| pungent pickled cabbage, and it may safely be said | | | | Crude fiber 1.2 g |
| that kimchi represents Korea. However, this Korea's | | | | Vitamin C 21 mg |
| national dish is in danger because of Japanese | | | | Vitamin B 1 0.03 mg |
| copycat kimchi. | | | | Crude ash 0.5 g |
| It can also be used in cooking. It is full of dietary fiber | | | | Calcium 45 mg |
| yet is very low on calories, also high in vitamins, notably | | | | Moisture 88.4 g |
| B1, B2, B12 and C, as well as iron and minerals, | | | | Calcium 45 mg |
| particularly calcium. The lone drawback is the huge | | | | Moisture 88.4 g |
| quantity of salt used as a preservative. Kimchi is | | | | Vitamin A 492 IU |
| known as a banchan, or side dish in Korea. It is | | | | Crude Lipid 0.6 g |
| common, in Korean cuisine, to have many banchan | | | | Vitamin B 2 0.06 mg |
| served alongside a meal. It is effective in killing food | | | | Niacin 2. |
| poisoning bacteria left untreated by antibiotics. Seoul | | | | |