Cabbage is in the spotlight as a popular ingredient for kimchi instead of expensive Chinese cabbage. Rich in vitamins A, B, C, and U, cabbage is known for its benefits in digestive health and cancer prevention. According to a study by the Rural Development Administration, cabbage contains 4.33mg of sulfuraphane per 100g, a substance that can induce cell death in breast and prostate cancer cells. Dr. Kim Sohyung recently shared a recipe for anti-cancer kimchi made with cabbage on YouTube, emphasizing the importance of eating cabbage kimchi for its taste and cancer prevention properties.
Fermented cabbage breaks down glucosinolate into isothiocyanate, a known anti-cancer substance. Finnish researchers have confirmed that consuming cabbage kimchi can provide a lot of nutrients that can help fight cancer. Cabbage kimchi is rich in probiotics, which can improve digestion and bowel movements. Dr. Kim explains that making cabbage kimchi is simple, requiring slicing 3 heads of cabbage, soaking them in salt water, and mixing with various seasonings before letting it ferment for a day at room temperature and then storing it in the refrigerator for consumption.
The common factor in kimchi seasoning is the increase in anti-cancer and antioxidant effects during the fermentation process. Garlic, chili peppers, and other ingredients help Korean probiotics settle in the intestines, providing a beneficial environment for gut microbiota. Kim Yerang, a reporter at Hankyung.com, can be reached at [email protected].