Top surprising facts about Kimchi that you might never have heardKết hôn
Kimchi is exactly the most popular Korean food in the world these days. It’s not only side dish appearing in most of Korean people’s meals, but also very easy to found in other countries due to kimchi’s good taste, essential vitamins and nutrients.
Have you ever tried this food? If not, read on some facts about Kimchi right below here, I bet you’ll want to eat this right away.
- Kimchi contains a great deal of probiotics, particularly lactobacilli. Probiotics are a natural digestive bacterium that helps keep the digestive system functioning at tip top shape. At the end of the day it helps you clear out the ol’ engine with ease.
- The red hot pepper powder found in Kimchi is full of vitamin A and C which aid in the prevention of cancer cell growth!
- When the red delicious side dish is fermented for an ample amount of time it will also create a large amount of antioxidants, which have been shown to slow the aging process of cells. In other words, your skin will look younger!
- The average Korean consumes about 40 pounds (18 kg) of kimchi each year!
- A study conducted by Seoul National University found that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the bacteria found in kimchi.
- Officially there are over 187 different types of kimchi! However, since it can be made with a variety of cabbages, radishes, and other vegetables, the number of kimchi dishes is truly uncountable! Everyone has their favorite type and even then the different styles can vary depending on your preferences!
- Kimchi was not always red! In fact it was white! Red chili pepper was first introduced to Japan through Portuguese sailors and later introduced to Korea around the 18th century. It was then that we began to see the red color that we associate it with!
- Kimchi was originally made with only two ingredients cabbage and beef stock! Not so tasty, but it had to start somewhere!
- The first Korean female astronaut, Yi So-Yeon, brought kimchi up with her to space to eat, but bringing the dish was also used for scientific research. Scientists (and the nation) were curious about the possibility of killing the bacteria in the dish and reducing its odors without sacrificing the great taste!
- Kimchi lasts a very long time. Prepared and stored well, it has the potential to last up to three years (and in the right conditions, even longer)!
- In 2010 there was a “Kimchi Crisis!” Bad weather halved the amount of Napa cabbage normally produced and caused the price to rise by almost 6 times (about $2.50 to $14.00). The government had to step in and subsidize the cabbage for its citizens.
- Koreans are so serious about their kimchi that they have invented special refrigerators that come with custom storage containers, maintain the perfect temperature, and prolong its longevity!