Kimchi
is a traditional Korean food manufactured by fermenting vegetables with
probiotic lactic acid bacteria (益生乳酸菌，LAB). Many bacteria are involved in the fermentation
of kimchi, but LAB become dominant while the putrefactive (腐敗的) bacteria are suppressed during salting of baechu (捲心菜) cabbage and the fermentation. The addition of other
sub-ingredients and formation of fermentation byproducts of LAB promote the
fermentation process of LAB to eventually lead to eradication of putrefactive-
and pathogenic bacteria, and also increase the functionalities of kimchi.
Accordingly, kimchi can be considered a vegetable probiotic food that
contributes health benefits in a similar manner as yogurt as a dairy probiotic
food. Further, the major ingredients of kimchi are cruciferous (十字花科) vegetables; and other healthy functional foods such
as garlic, ginger, red pepper powder, and so on are added to kimchi as sub-ingredients.
As all of these ingredients undergo fermentation by LAB, kimchi is regarded as
a source of LAB; and the fermentative byproducts from the functional
ingredients significantly boost its functionality. Because kimchi is both tasty
and highly functional, it is typically served with steamed rice at every Korean
meal. Health functionality of kimchi, based upon our research and that of
other, includes anticancer, anti-obesity, anti-constipation, colorectal health
promotion, probiotic properties, cholesterol reduction, fibrolytic effect,
antioxidative and antiaging properties, brain health promotion, immune
promotion, and skin health promotion. In this review we describe the method of
kimchi manufacture, fermentation, health functionalities of kimchi and the
probiotic properties of its LAB.
Park,
K.Y., & Jeong, J.K. (2014). Health benefits of kimchi
(Korean fermented vegetables) as a probiotic food. Journal of medicinal food, 17(1):6-20. doi:
10.1089/jmf.2013.3083.
