Why Kimchi is an awesome side dish

IMAGE Patrick Martires for Yummy.ph

Kimichi is fermented with probiotic lactic acid bacteria that add a little extra boost to vegetables. This bacteria create microorganisms that help digest food better.


If you’re a fan of Korean food, then you know that kimchi is the king of side dishes!

For those of you who aren’t aware, kimchi is fermented vegetables seasoned with garlic, onions, and chili peppers or powder.

Much like how yogurt “adds probiotic benefits to dairy,” kimchi is fermented with probiotic lactic acid bacteria that add a little extra boost to vegetables.

According to dietitian Kathleen Levitt, these bacteria create microorganisms that help digest food better.

Though we’re probably most familiar with kimchi as fermented cabbage, its other varieties are radishes and cucumbers.

During the fermentation process, kimchi creates healthy bacteria that help fight infections.

In a study published in the Journal of Cancer Prevention, scientists found that this “immune-boosting feature combines with kimchi’s anti-inflammatory and cholesterol-reducing properties to lower the risk of cancer.”

Additionally, kimchi has a ton of fiber, which makes us feel full, thus, leading us to eat less than we normally would.

Kimchi is also a low-calorie food, with only 22 calories in one cup!

It’s best to keep it as a side dish though, instead of a meal staple, because kimchi is loaded with sodium.

As with everything else, consume in moderation.

Original article from Cosmo.ph

Minor edits by PEP


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