Top 6 health benefits of kimchi (2024)

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Top 6 health benefits of kimchi? ›

The fiber, antioxidants, and nutrients in kimchi can also help lower blood sugar and cholesterol levels, which can boost heart health. Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases.

The fiber, antioxidants, and nutrients in kimchi can also help lower blood sugar and cholesterol levels, which can boost heart health. Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study. The findings were published in the journal, BMJ Open.

Eat things like kimchi, yogurt, and kefir

"At the moment, the current evidence suggests you're better off not taking commercial probiotics, but just taking fermented foods," Spector said. "Fermented foods are basically probiotics — live microbes — but actually in food, as opposed to in a capsule."

Research indicates that kimchi may reduce your risk of heart disease ( 51 ). This may be due to its anti-inflammatory properties, as recent evidence suggests that inflammation may be an underlying cause of heart disease ( 52 , 53 , 54 ).

In conclusion, HCD-induced liver damage can be alleviated by kimchi administration via improving lipid metabolism and suppressing apoptosis.

Men who ate more than three serves a day of cabbage kimchi (baechu) were less likely to have obesity and abdominal obesity (excess fat deposits around their middle). And women who ate two to three serves a day of baechu were less likely to have obesity and abdominal obesity.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Why do I feel better after eating kimchi? ›

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

The verdict: Spicy and crunchy kimchi can certainly fit into a well-balanced diet and is a way to introduce more probiotics and flavor nuances into your menu. Just know that no single fermented food is going to be the ultimate health saver.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

If you want to get in more probiotics alongside or in lieu of starting a supplement, there are a few foods worth incorporating, such as yogurt, kefir, kimchi, kombucha and sauerkraut. These foods contain probiotics because they're fermented with live active cultures at the end of processing.

Koreans have long championed the skincare benefits of fermented foods. Kimchi, a fiery blend of fermented goodness, isn't just a culinary delight; it's a skin-saving secret. Bursting with lactobacilli, kimchi nurtures digestion and reduces inflammation, a dual action that tames acne and wards off premature wrinkles.

Opened, store-bought kimchi lasts 3-4 days at room temperature and up to 6 months in the refrigerator. As soon as you break the seal and expose your kimchi to oxygen, the fermentation process starts to speed up, meaning that your kimchi will near its expiration date a lot faster.

In one study, 20 people with a history of digestive problems ate around half a cup, or 75 grams, of kimchi twice each day for 14 days. They reported significantly reduced symptoms, including less abdominal pain, heartburn, acid reflux, bloating, belching, and passing gas.

In fact, kimchi is considered a superfood. As with other fermented foods, kimchi's probiotic properties have been found to increase gut health by adding "good bacteria" into your microbiome. This boosts digestion and improves immunity.

Vegetables: You can make kimchi in many different ways, whereas sauerkraut has more defined limits. Baechu-kimchi is the closest to sauerkraut in that it has a simple cabbage base without any additional veggies. Sauerkraut is always cabbage, whereas kimchi can encompass a panoply of fermented vegetables.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.