Hey there foodie! We’re here today to bring you the importance of probiotic nutrition and lacto fermentation all within one article. So sit back, relax, and enjoy that kimchi ramen while we tell you why Korea’s favorite condiment is more than just it’s tangy crunch.
So what the heck is a probiotic? Why should I eat them? And are they just the latest fad?
For starters, there are “bad” types of bacteria, and then there are “good”. Probiotics make up the “good” kind. Secondly, probiotics come in all shapes and sizes, to aid our immune systems for a multitude of purposes. Everyone benefits from taking probiotics in some type of food form, you can’t really cause harm to yourself unless you have an immunocompromised illness. Lactobacillus is the most common probiotic strain, can you find in yogurt and other fermented foods. Different strains can help with diarrhea and may help people who can't digest lactose, a.k.a. the sugar in milk. There are even strains that can help build your immune system from a previously negative bacterial experience. Think of our gut as a storage facility for good and bad bacteria. All cities have a balance of good and bad folks, it’s the checks and balances that keep the city running. Probiotics help keep your city healthy, and not into Gotham city. You could say probiotics are like batman.
No, mom! Probiotics are not just a phase. . .
The study of probiotics is making way for all new discoveries that revolve around cures for diseases, allergies, healthier looking skin, and weight loss just to name a few.
Researchers are still trying to figure out how exactly probiotics work, but what we do know is that they work.
When you lose "good" bacteria in your body, for example after you take antibiotics, probiotics can help replace them. Without them your body has a harder time recovering.
They can help balance your "good" and "bad" bacteria to keep your body working the way it should.
Delivers a great amount of Vitamins K, C, B6.
So what else is in Kimchi that I should be aware of?
Kimchi is a traditional Korean food made by the fermentation of vegetables with “good” probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB becomes dominant during the salting of raw napa cabbage and fermentation process. Therefore kimchi is considered a vegetable probiotic food contributing health benefits in a similar way yogurt does as a dairy probiotic food. Furthermore, the major ingredients of kimchi are cruciferous vegetables; and other key health foods such as garlic, ginger, and red pepper powder are added to kimchi. As all of these ingredients undergo fermentation by LAB the ingredients are significantly boosted in functionality. Kimchi is both a tasty and functional condiment making it a staple to every Korean meal.
Kimchi has been shown to promote anticancer, antiobesity, anti constipation, colorectal health promotion, cholesterol reduction, fibrinolytic effect, antioxidative and anti aging properties, brain health promotion, and immune promotion. Also targeting things like acne, rosacea, eczema, premature aging, with extra benefits to skin health promotion.
So give kimchi a try on it’s own or if you need inspiration make sure to check out our other blog posts and recipes!
Love & Kimchi xoxo