Advantages of kimchi: kimchi has the antibacterial effect of fermentation. The harmful effect of bacteria is inhibited by lactic acid bacteria produced in the fermentation process. With the maturity of fermentation, lactic acid bacteria that produce acid not only make kimchi more delicious, but also inhibit other bacteria in the intestine, prevent abnormal fermentation and inhibit germs.

Wild vegetables, as raw materials of pickles, contain a lot of cellulose, which can be prevented? Secret and enteritis, colitis and other diseases

The main ingredient used in kimchi is rich in water, so the nutritional components are less, but lactic acid bacteria can inhibit the reproduction of harmful bacteria in the intestine, promote the secretion of pepsin, a protein decomposing enzyme in the gastrointestinal tract, normalize the distribution of microorganisms in the intestine, and help to purify the gastrointestinal tract. Kimchi, as a representative fermented food in Korea, increases lactic acid bacteria, reduces the acidity in the intestine and inhibits the growth of harmful bacteria through the ripening process such as yogurt. It can purify the stomach. When the pH is 4.6 ~ 4.2 and the acidity is 0.6 ~ 0.8, the stomach tastes delicious and the vitamin C content is the highest.

Disadvantages: no matter how much you eat, it is always harmful ... there will be sodium nitrite in kimchi, which is a recognized carcinogen. The content of this carcinogen is the highest in the first few days of kimchi, and then gradually decreases. Therefore, the content of sodium nitrite in kimchi soaked for two or three days is also relatively high, so it is better for everyone to cook and eat. I also like kimchi very much. It is impossible to eat less and not eat.

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