Pickled vegetables, called zū in ancient times, refer to vegetables that have been fermented and stored for a long time. Generally speaking, any vegetable or fruit rich in fiber can be made into kimchi, such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, cabbage and so on. Vegetables are pickled and seasoned.
Eating these pickled vegetables often is not good for your health, because vegetables contain more vitamins after pickling, and almost all vitamin C is lost; In addition, pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easily absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones. I think it's better to eat less, the food is still fresh. Eating kimchi occasionally does no harm to your health. Eating too much will definitely have negative effects. Everything should be measured, and going too far is counterproductive.
Eating kimchi is a little bad for your health, because kimchi is rich in edible salt. If you eat too much salt, when you stretch or can't excrete it, it will put some pressure on your kidneys, and it will also cause an increase in nitrate, which is very bad for your health. There will be sodium nitrite in kimchi. A variety of vitamins rich in kimchi have anti-acidification effect and can promote human metabolism and blood circulation. Effective defecation and detoxification of internal environment, coupled with good metabolism, help to improve skin color, beauty beauty.