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  • About Kimchi
  • History of Kimchi
  • About Kimchi
  • About Soybean Sauce   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.
  • The Beneficial Effects of Kimchi
  • 1. 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.
  • 2. Substances in kimchi also prevent hyperacidity that can result from excessive intake of meat or other acidic foods. Most ingredients in kimchi are rich in water and low in other nutrients. However, lactic acid in kimchi restrains the growth of harmful bacteria in the intestines and helps relieve intestinal disorders.
  • 3. In addition, the lactic acid is effective in preventing the development of diseases such as obesity, diabetes,and even gastrointestinal cancers.
  • 4. Not only that, but the salt and juice from vegetables in kimchi help intestines remain clean. Some substances in kimchi help promote the secretion of pepsin (a protein-digestive enzyme) and maintain the presence of a certain number of bacteria.
  • Kimchi
  • Kimchi Nutrition
  • Chart 1 : Nutrition of major ingredients of kimchi ( per 100g )
  • Chart 1 : Nutrition of major ingredients of kimchi ( per 100g )
      Chinese
    cabbage    		 radish leaves
    of
    radish    		 cabbage leek cucumber green
    onion    		 young
    radish    		 young
    radish    		 indian
    mustard
    calory(kcal) 16 33 53 29 31 13 29 29 48 19
    water(%) 94.7 90.3 83.7 92.4 89.8 96.6 91.2 89.4 82.7 92.5
    protein(g) 1.3 2.0 3.0 1.5 4.3 0.6 1.7 2.0 3.0 2.9
    fat(g) 0.2 0.2 0.5 0.2 0.4 0.1 0.4 0.6 0.6 1.0
    sugar(g) 2.4 6.1 10.6 4.7 3.7 1.7 4.7 4.5 8.4 2.0
    fiber(g) 0.7 0.9 0.9 0.7 1.2 0.6 1.4 0.9 1.7 1.2
    minerals
    (mg)    		 0.5 0. 1.3 0.5 0.6 0.4 0.6 2.6 3.6 1.3
    calcium(mg) 70 62 229 43 34 26 110 15 76 110
    phosphorus
    (mg)    		 63 29 49 43 27 35 32 161 34 55
    iron(mg) 0.3 0.9 5.8 0.3 2.9 - 1.0 1.7 3.7 1.7
    Vit.a(R.E) 225 - 768 3 638 18 140 230 1018 289
    Vit.B1(mg) 0.06 0.01 0.06 0.05 0.41 0.01 0.06 0.06 0.35 0.09
    Vit.B2(mg) 0.09 0.03 0.30 0.29 0.06 0.02 0.10 0.27 0.09 0.21
    Niacin(mg) 0.4 3.9 10.0 0.1 0 0.4 1.5 0.5 0.1 0.9
    Vit.C(mg) 28 19 62 44 40 9 22 46 8 70
  • [ data ] 6th revision of recommended dietary allowances for Koreans ( 1 9 9 5 )
  • Chart 2 : nutritional value of various kimchi ( per 100g )
  • Chart 2 : nutritional value of various kimchi ( per 100g )
      baechu yoelmu
    kimchi
    (young
    radish
    leaves
    kimchi)    		 cucheong
    kimchi
    (radish
    leaves
    kimchi)    		 kakdugi
    (radish
    kimchi)    		 dongchimi green
    onion
    kimchi
    calory(kcal) 29 31 24 40 9 55
    water(%) 88.8 88.6 85.9 87.7 93.6 84.2
    protein(g) 2.2 3.0 2.7 2.7 0.7 2.3
    fat(g) 0.5 0.6 0.2 0.5 0.2 2.3
    sugar(g) 4.7 4.6 2.4 7.0 1.1 5.7
    fiber(g) 0.7 0.7 0.9 0.8 0.4 2.1
    minerals(mg) 45 44 3 43 1 158
    calcium(mg) 28 28 35 23 12 74
    phosphorus(mg) 0.4 0.4 0.5 0.4 0.2 1.9
    Vit.a(R.E) 16 16 149 9 6 154
    Vit.B1(mg) 0.05 0.04 0.04 0.04 0.01 0.07
    Vit.B2(mg) 0.08 0.06 0.07 0.06 0.03 0.15
    Niacin(mg) 0.5 0.4 3.3 0.4 1.0 0.1
    Vit.C(mg) 21 22 19 7 11 2.1
  • [ data ] food-analysis diagram, National Institute of Nutrition Improvement, Rural Development administration ( 1 9 9 5 )
  • More Info about Kimchi can be found at http://www.kimchi.or.kr/eng/index.html