My 3 kids love kimchi, I kid you not! Do your kids like the tanginess of the kimchi?   I have not seen many kids who can stomach this spicy and sour pickled veggies but my kids ace through it, though they would be gulping down cups after cups of water afterwards (drinking lots of water is good!).  They even love kimchi soup and even 7-year old Cass loves the piquant taste of kimchi.

On Mother’s Day last Sunday, we had Korean BBQ and this plate of spicy kimchi was superb in taste and texture. I especially love the pickled radish.   My kids loved it too.

Article extracted from US National Library of Medicine:

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). 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. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi.

Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients.

As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal.

Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

Food For Thought:

Health Benefits of Kimchi

1. Contains healthy bacteria and probiotics for the overall wellness of your body

2. Lowers cholesterol levels

3. Facilitates healthy body development and clear vision

4. Produces radiant skin and shiny hair

5. Prevents stomach cancer

6. Slows down the aging process

7. Helps you lose weight

8. Prevents the occurrence of peptic ulcer

By eating kimchi. Kimchi contains leuconostoc mensenteroides which produce dextrin, a substance important to stop the growth of H. pylori in your body!

9. Boosts your immunity

Fret not if you don’t have the time to make your own kimchi; just pick it up in the refrigerated section of your supermarket or an Asian market and they ain’t very costly. You can wake up your morning by scrambling eggs with kimchi, diced tomatoes, and mushrooms. Use it as a wrap filling or to top a baked potato. Or try Spicy Beef and Kimchi Stew.  I like to fry rice using Kimchi with loads of chopped garlic! Kimchi wrapped with raw lettuce tastes great too and that’s how the Koreans like it eaten best.