Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation. This dish is not only delectable but also offers many health benefits ( 1 , 2 , 3 ).

Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A.

Is it OK to eat kimchi everyday? Eating kimchi daily has huge health benefits. The only drawback of kimchi is that it’s quite high in sodium and garlic, which may not be suitable (at least not every day) for those with IBS or people at risk of high blood pressure, stroke, or heart disease.

Sauerkraut, or fermented cabbage, is loaded with vitamins C and K, iron, and fiber, and naturally contains healthy gut bacteria called probiotics. By eating foods like sauerkraut, we enhance the health of our digestive system by optimizing our gut flora and balancing our gut microbiome.

“We found that if you were a very, very heavy eater of kimchi, you had a 50% higher risk of getting stomach cancer,” said Kim Heon of the department of preventive medicine at Chungbuk National University and one of the authors.

• Nutrient dense. Kimchi is packed with nutrients while being low in calories.
• Contains probiotics.
• May strengthen your immune system.
• May reduce inflammation.
• May slow aging.
• May prevent yeast infections.
• May aid weight loss.
• May support heart health.

Most American diets have too much sodium in them already, and incorporating high-sodium servings of sauerkraut into your day won’t help. Too much sodium in your diet can lead to increased risk of heart disease, stroke, kidney disease, and congestive heart failure.

Kimchi is an indispensable part of the Korean diet, with South Koreans eating almost 2m tonnes every year. According to the cultural heritage administration in Seoul, about 95 percent of Koreans eat kimchi more than once a day; more than 60 percent have it for breakfast, lunch and dinner.

Fresh and fermented kimchi are both low in calories and may boost weight loss ( 49 ). 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 ( 50 ).

35 Health Benefits of Kimchi (#1 Top Korean’s Secret Recipe) – Beauty & Medical Uses 1 Kimchi Benefits is Good for Your Stomach. 2 Kimchi Benefits – Good for Your Heart. 3 Kimchi is Good for Your Skin and Hair. 4 Kimchi is Low in Calories. 5 Kimchi is Rich of Vitamin A and C.

While kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional and seasonal variations.

Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. … Health benefits of kimchi (Korean fermented vegetables) as a probiotic food

Kimchi is a natural source of probiotics because the fermentation process is not only giving kimchi a unique flavor but also promoting the growth of healthy bacteria, especially Lactobacillus which is best known to be ‘good bacteria’ that will keep your intestine in healthy state.