Vitamins in kimch
How much of the vitamins in kimchi can be preserved when kimchi is
stored for a long time? An experiment carried out to adress to this
question revealed an astonishing fact: the amount of vitamins in kimchi
reaches its greatest when kimchi is fully fermented, more than when it
is fresh.
The amount of vitamins B1 and B2 decreases a little
just after kimchi is made than in the raw vegetables but increases to
twice as much as the beginning after three weeks when it tastes the
best. The amount of vitamin C reaches the top after two weeks of
fermentation then begins to decrease a little.
It is very interesting result although it is not yet discovered how
vitamins can form or compose during the process.
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