Kimchi scientific food

Kimchi with unique taste and scent through appropriate maturity period provides 80% or more of daily needs of ascorbic acid. And, the allicin of garlic for Kimchi promotes the absorption of vitamin B1 with the supply of alkali to control the balance of body liquid, and the salted fish and sea food supply the fine quality of amino acid. In addition, the organic acid, alcohol ester and others generated as Kimchi maturing bring the taste and appetite to the table. With these fermentation and ripening processes, the unique ingredients and taste of each material are combined to bring excellent taste and nutrition in Kimchi, and it is a great supplier of vitamin, ascorbic acid, and inorganic substances. What is the reason for Kimchi to ripe? Ripening of Kimchi comes from the osmotic reaction and ingredient and the fermentation work of microbes.At this time, the density of salt water and stored temperature when preserving the vegetable impact significantly in ripening process. The taste and scent of Kimchi are made up with the osmotic reaction of scent component contained in the Kimchi soup and, to facilitate this reaction, the vegetable is salted.Kimchi is quickly ripe as the ingredient to solve on salt water and incidental substance to have lower osmotic pressure, or the temperature is higher. What is the reason for spicy Kimchi to have better taste? A foreigner who first tasted Kimchi may think it is just a hot food without fully appreciate the unique taste in Kimchi. Because, for a foreigner who is not familiar with the spicy taste, the hot taste of Kimchi may be too strong to feel the difference of taste within it. Why would Korean prefer this painfully spicy taste for foreign people? Koreans in general have the tendency of disliking sweet or grease food that they would feel discomfort to eat the sweet food or greasy food. Conversely, when the food with spicy and hot taste, they say it is cool' or 'refreshing'. That is why Korean people seek cool Kimchi soup after having greasy food. That comes from the old dietary habit but it also has some scientific basis. Actually, One of the ingredients in pepper, capsicine, facilitates the metabolism to burn off the fat that the fat is not accumulated within the body. In addition, the capsicine ingredient works to promote appetite and reduce the salt intake. Because of this fact, use of pepper in the food would have great taste even if a little volume of salt is used. Therefore, it is very ideal to add pepper into the Kimchi preserved in salt.

A foreigner who first tasted Kimchi may think it is just a hot food without fully appreciate the unique taste in Kimchi