Kimchi, a scientificcally made food
A good deal of traditional Korean foods are processed, and kimchi is
the best known of them.
Kimchi is made mainly of various fresh vegetables. When fermented for
an appropriate length of time, it comes to acquire a unique flavor and
taste. With well-fermented kimchi, you can ingest vitamin C, also
known as ascorbic acid, more than 80 per cent of the amount needed
every day. The allicin in garlic
helps human body to absorb vitamin B1 and helps keep the
body fluids in balanced pH with its alkalinity.
Fish juice, which is mixed in as
part of the seasoning, and seafoods provide helpful amino acid. They
also create, depending on the fermentation length, organic acid and
alcoholic ester that work as appetite stimulants.
Thus kimchi is a very scientific food.
The unique ingredients and flavors of the materials intermingle to create
even better flavors and nutrients through the scientific processes of
fermenting and aging of kimchi. Also kimchi is a good provider of
vitamins, fiber and minerals.
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