Kimchi: 4 reasons to reach for extras

Craving for Korean fare after watching Descendants of the Sun? Here are some reasons to reach for an extra serving of kimchi.

Kimchi, or kimchee is one of Korea’s national dishes, made from vegetables including cabbage and a slew of spices and seasonings. It started out as nothing more than just salted vegetables in the 7th century, but as time passed, different flavours were made and kimchi was finally modernised in the 18th century with red hot pepper as its main ingredient.

Kimchi: 4 reasons to reach for extras

Kimchi is now a staple food to Koreans in their daily meals. Not only does this reddish fermented cabbage taste delicious, it also has many health benefits and nutritional values.

Here are four reasons to have more Kimchi:

1) It helps with digestion

Firstly, it is made from cabbage that helps to rid the body of toxins. In addition to that, kimchi also contains a healthy bacteria called Lactobacillus, which further aids in overall digestive health. The high fibre content can also help to stabilise bowel movements and prevent constipation.

2) Garlic lowers bad cholesterol

The garlic used to make kimchi is rich in allicin and selenium, which will effectively reduce low-density lipoprotein (LDL) cholesterol. This decreases the risk of cardiac disorders such as strokes and heart attacks.

3) Stay young and beautiful

Furthermore, kimchi is known to slow down the ageing process with the rich antioxidants it contains. It also enhances weight loss efforts by boosting metabolism and using the excess energy stored in your body.

4) Anti-cancer properties

The cabbage in kimchi contains flavonoids known to stop the spread of cancer cells. It also cures gastritis and peptic ulcer disease caused by helicobacter pylori bacteria.

Besides having health properties, we love the versatility of kimchi. It can be eaten as a side dish, as an appetiser before a meal, or used as an ingredient for kimchi fried rice, soup, noodles or pancakes.

What is your favourite kimchi dish? Share it with us at


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