Introduction: Can kimchi also help you lose weight? As a former fat girl, Yoon Eun Hye has explained to us that eating kimchi can also help us lose weight. Follow me quickly to see the kimchi weight loss method, and you can easily eat to get in good shape.

1. Yoon Eun-hye lost 18 pounds of weight by eating kimchi

Walking on the streets of South Korea, you will find many girls holding snacks in their hands but still maintaining a good figure. For many people who gain weight by drinking water, this simply ignites all the feelings of envy, jealousy, and hatred in their hearts. Is there any secret to their physiques that make them lose weight easily? Everything comes from Korea’s quintessence of food - kimchi!

For Yoon Eun Hye, at 169 centimeters tall, her weight was close to the 60 kilogram mark, which was within the normal range according to BMI standards. However, in the highly competitive entertainment industry, she was always criticized for being too fat, which became the motivation for her to work hard and lose weight. She lost 18 pounds by relying on kimchi alone.

Yoon Eun-hye’s kimchi weight loss method is to eat only half a bowl of white rice for three meals, with unlimited kimchi or other large amounts of vegetables. This kind of weight loss method really makes it difficult not to lose weight!

Because the Korean kimchi production process uses a large amount of chili peppers and garlic for pickling and fermentation, kimchi does not contain much salt and is a low-calorie and low-cholesterol food.

In addition, the main ingredients are various vegetables, which are rich in plant fiber and help regulate body weight. In addition, peppers are rich in capsaicin, which can enhance metabolism and burn fat. Kimchi also contains about 100 million lactobacilli per gram. Lactobacilli are good for the intestines, promote digestion and absorption, and have a good effect on weight loss.

Sisters who want to lose weight may wish to use kimchi to help lose weight. In addition to making soup, kimchi can also be used as fried rice, and can also be used as a cold dish. There is no need to worry about gaining weight. If you want to achieve weight loss quickly, you can try eating kimchi every day for a month. Not only will your body lose weight quickly, but it will also change your body into a physique that is less likely to gain weight!

2. The secret of weight loss in kimchi

1. Low calorie and highly effective antibacterial effect

Kimchi has very low calories, but is rich in microorganisms and minerals. . During the fermentation process, kimchi inhibits the growth of bad bacteria due to the action of lactobacilli. It can also promote the secretion of pepsin, a protein-degrading enzyme in the gastrointestinal tract, normalize the distribution of intestinal microorganisms and help maintain a healthy intestinal environment. With intestinal health, obesity caused by constipation can be solved naturally.

2. Activate body functions

The main material of kimchi, chili pepper can promote the secretion of gastric juice, thereby helping gastrointestinal digestion; in addition, the rich vitamins also have anti-acidification effect and can help physiological metabolism , increase appetite and promote blood circulation. The pepper, garlic, onion and ginger in kimchi can promote metabolism in the body and help the body perspire.

3. Maintain good health

Cabbage, the main ingredient of kimchi, has very low calories. Garlic has the effect of burning fat. In addition, it has a large amount of dietary fiber, which can prevent constipation and enteritis. Fat accumulation and effective burning of already formed fat, making the body lighter.

4. The best time to lose weight and how to eat it

There are two types of kimchi on the market: spicy (Korean style) and non-spicy (Japanese style). To lose weight, of course, the spicier the more effective it is. However, if you have a bad gastrointestinal condition, it is not recommended to choose spicy kimchi. Although the non-spicy version is less effective in losing weight, it is also a good choice for weight loss because of its low calories as a substitute for other foods. . Korean kimchi not only has the effect of losing weight, but also has the effect of health care. It has been rated as one of the world's top five healthy foods by the American "Health" magazine. First research found that kimchi also has the effect of preventing cancer. In addition, kimchi also has the effect of delaying aging, which is why there are so many immortality myths in Korea.

3. Yoon Eun-hye’s exclusive recommendation of kimchi weight loss recipe

Day 1

Lunch: One plate of kimchi + rice or noodles (half bowl)

The next day

Lunch: Korean-style five-grain rice dumplings

Dinner: cooked beef + cucumber kimchi

Day 3

Lunch: cucumber seafood hotpot

Dinner: cucumber kimchi + rice or noodles (half bowl )

Reminder: This recipe is a three-day course of treatment. If you can stick to it and do a moderate amount of exercise, you can lose at least 5 pounds after 9 days. Breakfast can be chosen according to your own eating habits.

Kimchi and pork belly soup

1. Cut kimchi, pork belly, garlic, ginger, white radish, onion, and tofu.

2. Marinate the cut pork belly with garlic, ginger and sake for a while.

3. Boil the onions and white radish in water, then add the kelp and cook for another 10 minutes.

4. Remove the cooked onions, radish and kelp from the pot, leaving only the boiled water as the soup base.

5. Put a little sesame oil in the wok, then add the marinated pork belly and stir-fry twice to stir out the oil in the pork belly.

6. At this time, add the chopped kimchi to the pot, stir-fry together until almost cooked, then add it to the soup base just cooked and bring to a boil.

7. When the soup is boiling, add the chopped tofu and green onions into the pot. After they are cooked, add pepper and salt to taste and serve.

There used to be some People have always been against eating kimchi, thinking that "eating kimchi can easily cause cancer." They believe that kimchi contains carcinogen nitrite. Yin Eun-hye told us that in fact, this statement is unscientific. Eating high-quality kimchi not only does not cause cancer, but is also very good for the human body. Moreover, kimchi is also one of the first choices for healthy weight loss.

In fact, the sour taste in kimchi is due to lactic acid bacteria decomposing the sugars in cabbage and producing lactic acid. Lactic acid is not only non-carcinogenic, but also promotes digestion. In addition, many kimchi production processes use a large amount of chili peppers and garlic. It does not require much salt, so it is a healthy food with low cholesterol and low heat energy content.

3. Pay attention to the difference between "eating raw" and "heating"

People who dare not eat kimchi directly can try various kimchi dishes and you will definitely find what you like. taste. I just want to remind you that after heating kimchi, the lactic acid bacteria are destroyed, so you only have the effect of losing weight, but the effects of fighting flu and enhancing immunity are gone.

In addition, there are two types of kimchi on the market: "spicy" and "non-spicy". When it comes to losing weight, of course the spicier the more effective it is, but people with bad gastrointestinal problems and gastric ulcers must not eat spicy food. , I suggest you switch to "non-spicy" kimchi. Although the firepower is not that powerful, it is also a good weight-loss choice because of the low calories.

4. How to make authentic Korean kimchi

1. Pickles: Cut the cabbage in half and then divide it into two. Dissolve the coarse salt with water, put in the cabbage and marinate for 5-6 hours. Turn frequently during the marinating process. When the cabbage softens, take it out, rinse with water and drain it. Wash the carrots and onions separately and cut them into 6 cm long thin strips; wash the leeks and cut them into 5 cm long segments. Add the leek segments, carrot strips and onion strips to the sugar, mix well, and fully marinate until the ingredients soften.

2. Make kimchi sauce: Put ingredient C into the pot and mix thoroughly, bring to a boil over low heat, stir slowly until it becomes thick, remove from the heat and let cool, add ingredient D and mix well.

3. Pickle kimchi: Wring out the softened ingredient B, add it to the kimchi sauce and mix thoroughly. Take the dried Chinese cabbage, spread the prepared kimchi sauce on the layers of kimchi leaves, and use the outermost leaves to wrap the kimchi into a ball. Stack the prepared kimchi tightly in a clean container and store it in the refrigerator. If you want to ferment quickly, you can leave it at room temperature for a day and then refrigerate it in the refrigerator. The longer it is left, the more sour the taste, which can last up to one month.