ISHS Acta Horticulturae 706: IV International Symposium on Brassicas and XIV Crucifer Genetics Workshop
FUNCTIONAL PROPERTIES OF KIMCHI (KOREAN FERMENTED VEGETABLES) |
| Authors: | K.Y. Park, J.H. Kil, K.O. Jung, C.S. Kong, L.M. Lee |
| Keywords: | kimchi, baechu cabbage, functionality, fermentation |
| DOI: | 10.17660/ActaHortic.2006.706.19 |
| Abstract:
Kimchi is Korean fermented vegetables with salt, spices and other condiments. Almost all vegetables cultivated in Korea have been linked to kimchi preparation. However, Chinese cabbage (baechu in Korean) kimchi is the most popular, generally known as kimchi. Kimchi contains high levels of vitamins, minerals, dietary fibers and phytochemicals from the ingredients. Kimchi that is optimally ripened (pH 4.2~4.5, total acidity 0.6~0.8%) contains a high number of lactic acid bacteria (108/ml), organic acids (such as lactic, acetic, succinic, propionic acids, etc.), vitamin B complex, and modified functional phytochemicals formed during the fermentation process. Kimchi has lots of functionality, especially the kimchi diet has been known to cause weight loss and to prevent constipation and colon cancer. Kimchi, a good source of lactic acid bacteria as probiotics, reduces serum cholesterol levels in relation to anti-atherosclerosis. In addition, anticancer effects of kimchi have been recently reported and related to its components such as antioxidative nutrients, phytochemicals and lactic acid bacteria. | |
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