Kimchi is a product that is fermented through lactic acid
production at low temperatures to ensure proper ripening
and preservation. It is processed with a seasoning mixture
mainly consisting of red pepper powder, garlic, ginger, green
onion and radish.
Bossam-Kimchi (Rolled Kimchi)
Kimchi represents Korean food. Koreans serve kimchi at almost every
meal. However, Bossam-kimchi is a luxurious festive dish even for Koreans.
It requires a very wide variety of ingredients and labor-intensive cooking process.
Traditional Bossam-kimchi greens are spiced with salted fish and shellfish such
as oysters and octopus. In addition, Korean pear and chestnuts are added. The whole mixture is garnished with chopped chestnuts, jujubes and red pepper threads and wrapped in softened outer cabbage leaves.
Wonhalmoney-Bossam's bossam-kimchi is famous for its exquisite taste. Wonhalmoney Bossam kimchi has its own cooking secret which has never been opened to anyone(for over 30 years). Distinguishing feature of normal kimchi is fermented food. However, Bossam kimchi of Wonhalmoney-Bossam is not fermented to make it flavory.
Ever since human beings began cultivation, they have enjoyed vegetables that are rich in vitamins and minerals. However, during the cold winter season, cultivation was practically impossible, which naturally led to the development of a storage method - pickling. As a kind of pickled (salted) vegetables kimchi was born in Korea around the 7th century.
Well-fermented kimchi has anti-biotic characteristics as lactic acid bacteria produced in the process of fermentation suppresses the growth of harmful bacteria. This bacteria not only gives a sour flavor to mature kimchi, but also prevents excessive fermentation by restraining the growth of other bacteria in the intestines.
Vegetable that is material of kimchi contains lots of fiber, so it prevents constipation and diseases such as enteritis and colonitis.
The principle materials used to make kimchi contains commonly lots of moisture, so it has low contents of other nutrients. But lactobacillus blocks the increase of hamful bacteria in internal organs, stimulates the secretion of pepsin, the analysis ferment of protein in stomach and intestines and helps digestion by normalizing the distribution of microbes in internal organs. Kimchi, the representative fermentation food of Korea performs digestion that suppresses the rearing of harmful bacteria by lowering the acid rate in internal organs like yogurt, and as it is ripen, lactic acid bacteria increases, Generally, kimchi with pH 4.6~4.2 and acid rate 0.6~0.8 has good taste and contains the most vitamin C.
Kimchi is alkaline food provider that prevents acid toxicosis generated by acidification of blood when having too much meat or acid food.
In addition, the lactic acid is effective in preventing the development of diseases such as obesity, diabetes, and even gastrointestinal cancers.
According to the result of recent research, it was found that kimchi has effect to prevent arteriosclerosis by decreasing the amount of cholesterol in blood and analysing fibrin. In the experiment using white mouse, it was found that kimchi decreases even the amount of fat density in the liver. Also, as kimchi has anti acidification effect by the activation ingredients such as vitamin C, β-Carotin, phenolic compounds, and chlorophyll etc.,. it suppresses aging, especially skin aging. Kimchi has anti acidification activation. It depended on the progress of fermentation and showed the highest acidification in the properly ripen kimchi.
Vegetables like Baechu(English name: Chinese cabbages) that is used as the principle material of kimchi have prevention effect of large intestine cancer, and garlic prevents gastric cancer. Garlic is used as season in almost all kinds of dish in Korea, and it is very important material in Kimchi. Because of the strong and hot smell and taste, people use to avoid to eat it, but various food using garlic are rapidly becoming healthy food.
There is ingredients called as in chilli powder, the main material of kimchi, and it helps digestion by stimulating the secretion of gastric juice, and operates anti acidification with lots of vitamin A and C. Also, Skorizinin contained in garlic has effect of strengthening stamina, and Allicin has activation effect of physical metabolism by stimulating the absorption of vitamin B₁. In addition, ginger roll contained in ginger has excellent effect of increasing appetite and circulation of blood.
Pickled fish, animal material, provides amino acids and supplements protein which is insufficient in rice.
Also, as Kimchi is matured, the protein from pickled shrimp, salted anchovies and pickled yellow corvina is dissolved into amino acids. There are plenty of minerals such as calcium, copper, phosphorus, iron and salt in vegetables, so it helps the absorption of not only vitamin C but also vitamin B (thiamin) which is especially needed for the person living mainly on rice.
Pickles (fermented fish with salt) are used broadly in Kimchi, and it provides amino acid for the balance of ingredients. Kimchi is manufactured through complex course of microbe that generates the unique taste and fragrance of Kimchi by creating several kinds of acid in the course of infiltration of seasoned liquid into cells of vegetable and fermentation by operation by microbe.
Kimchi is low calorie food that vegetable is the subject. It contains lots of dietary fiber and lowers sugars and cholesterol in body by activating the operation of internal organs. So it helps the prevention of geriatric diseases such as glycosuria, heart disease, and fatness etc.
Kimchi is naturally fermented green and yellow vegetables. It provides various kinds of ingredients that the materials contain as well as vitamin A, B and C, and healthy food that helps the activation of physical metabolism of human body.
Kimchi cleans intestines with compound operations of vegetable juice and salt.
It promotes secretion of pepsin which is protein-digestive enzyme in the intestines.
It helps digestion and absorption and normalizes the distribution of microorganism in the intestines.
※ This passage is an excerpt from 'www.kimchi.or.kr'
