Kimchi has become a well-known classic Korean side dish all over the world. With its spicy flavor, people enjoy it and this provides benefit for their health, especially their gut. This fermented cabbage dish is a marvel of bacteria that gives your body’s ecology the nutrients it needs to stay healthy.
The Science Behind Kimchi’s Probiotics
The Strength of Probiotics
Lacto-fermentation is a process of making a lot of lactic acid bacteria, primarily Lactobacillus, naturally, in which this what gives the sour taste of kimchi. Eating kimchi that hasn’t been pasteurized, these live probiotics are moving right into your digestive tract. Also, what keeps the gut flora in equilibrium is the healthy microorganisms, making the barriers of intestinal stronger and keeping out from species that aren’t as good.
Nourishing Your Microbiome
Kimchi is made of cabbage having a natural high fiber. The cabbage bits are a prebiotic food since human enzymes can’t fully break them down. The fiber gives food to good bacteria which is in your stomach already, helping the growth of new probiotics keeping your microbiome healthy and diverse.
Overall Ideas
Kimchi is a functional food and not just any side dish making it easy to absorb prebiotics and probiotics. These two types of bacteria are working together to keep your gut microbiota healthy, for a strong immune system and good health.