Cabbage Emelya "Korean-style kimchi", 1l

Korean-style cabbage / kimchi is a traditional Korean fermented vegetable dish that, in its modern form, is similar to our jarred "Korean cabbage," only with a more complex fermentation process and a variety of seasonings

- Kimchi made from Chinese cabbage has been known in Korea for at least 800-1,000 years, and the origins of pickled vegetables (the ancestors of kimchi) go back even further, to the Joseon and Goryeo periods

- At first, it was simply pickled vegetables, then garlic, ginger, black pepper, chili pepper paste, and other spices were added, turning the dish into a national Korean cuisine

- In Russia and Europe, "Korean cabbage" is a simplified and adapted version of kimchi, often with less acidity and milder pepper, but still containing fermented/fermented cabbage slices

- Both kimchi and jarred Korean cabbage are fermented vegetables, so they contain lactic acid bacteria, which help the intestines and maintain a balanced microflora

- 100 grams of kimchi contains a significant amount of vitamins K, C, B2, B6, and It also contains fiber, which aids digestion and keeps you feeling full longer

- Spices (garlic, ginger, chili pepper) and fermentation provide cabbage with antioxidants, which reduce oxidative stress and may strengthen the immune system

- Studies show that regular kimchi consumption is associated with lower cholesterol levels and a reduced risk of cardiovascular disease

Country: Germany