This ingredient is now a hit and boosts our immune system

Many people love its taste and some find it completely addictive. Fragrant, spicy and spicy, the combination of cabbage, daikon (Japanese radish) and various herbs is now everywhere. We talk about it a lot, and last year it was even voted the “World's Most Confused Food.”

This surprising ingredient may reduce hay fever symptoms:

Kimchi

Note, he is Korean. No, it's not bibimbap, mandu or kyeongton (these strange consonants mean something). This is the famous kimchi. For the newbies, this traditional Korean dish consists of peppers and lacto-fermented vegetables, meaning they are soaked in brine for several weeks until a mildly acidic flavor develops. It usually consists of napa cabbage, daikon radish, and carrots. For flavor, garlic, ginger and Korean chilies (gochugaru) are added.

In Korea, it is served at every meal. It acts as an accompaniment, but also as a flavoring, and can enhance any dish with its complex and slightly spicy flavors. Due to the rise of Korean culture around the world, this dish has grown in popularity in recent years. According to a 2020 survey conducted in 16 different countries, 34% of people say they prefer kimchi, followed by bibimbap at 27.8% and Korean-style fried chicken at 27%.

A boost to our immune system

Beyond its great flavors, kimchi is often touted as a true “immunity-boosting condiment.” “Our European palates are not used to such strong flavors, but kimchi is valuable for our health”Renowned nutritionist Jean-Michel Cohen explained in the columns Parisian When covid hit. Overall, fermented foods have a real impact on the balance of gut flora (which determines immunity and general health). However, kimchi is rich in lacto-fermented vegetables (Chinese cabbage, carrots, radishes, turnips, etc.), which provide natural probiotics.

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Koreans also add a bunch of ingredients: garlic, onions, ginger, sesame seeds or oysters. All these nutrient-dense foods increase the benefits of kimchi tenfold. Kimchi is even said to explain the incredible longevity of Koreans. It is also said to reduce the growth of certain cancers. Cabbage is rich in flavonoids, an antioxidant that inhibits the growth of cancer cells. Chili contains capsaicin, which slows the growth of lung and pancreatic cancers. Several studies have also shown that the bacteria in kimchi significantly reduce the risk of colon, rectal, and stomach cancers.

Make your own kimchi

There is no shortage of good restaurants where you can enjoy kimchi: from Anju to Itaewon to Maru to name but a few. We recently brought you a list of the best Korean restaurants in the country by star chef Chang Hoon Djimbre. But you can make your own. For homemade kimchi that's packed with goodness, combine chopped vegetables, herbs, and brine (a mixture of water and salt) in a large glass jar. Pack everything well and close the jar.

Bubbles will gradually form, proving that fermentation has begun and good bacteria are proliferating. We put the jar in the refrigerator to slow down the process. It can be consumed after three weeks. Even though Koreans who like it strong sometimes extend its fermentation for several weeks. Important, kimchi is best eaten raw!

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