Fermented Korean Dish Kimchi Earning Its Superfood Street Cred

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Kimchi fans, take note: A new study suggets that eating the dish daily can bring you some serious health benefits.

Published in the Journal of Medicinal Food, the study involved participants given a daily dose of kimchi for one week. All saw drops in total cholesterol, LDL cholesterol and fasting blood glucose levels. And the more kimchi participants ate, the greater the cholesterol and blood glucose drops that were seen.

Kim-what?, you say. Kimchi—also spelled kimchee or kim chee—is a traditional Korean dish made of fermented cabbage and other pickled vegetables. The specific vegetables and seasonings used vary by region, time period and taste.

Because kimchi is fermented, it contains live, probiotic bacteria—something that may explain its cholesterol-lowering effect. A 2012 study found probiotic supplements were effective at lowering “bad” LDL cholesterol and saturated fatty acid levels in the blood.

Kimchi is also a super source of vitamins A, B and C.

Want to give the dish a try? Here are 6 kimchi links/recipes to get you inspired:

• Kimchi 101, from Eco Karen
• Kkakdugi (radish kimchi), from recipe developer Marc Matsumoto
• Quick napa cabbage kimchi, from Jeanette’s Healthy Living
• Cabbage, carrot and radish kimchi recipe, from My New Roots
• Gingery kimchi fried rice, from 5 & Spice
• Kimchi latkes, from Crispy Bits & Burnt Ends

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