Kimchi is a dish that everyone likes to eat. It goes very well with rice. You can also buy vegetables to make kimchi at home. The most common kimchi is made from Chinese cabbage. Of course, Chinese cabbage is not the only vegetable that is suitable for making kimchi. species, let’s show you what other types there are.

Which vegetables are suitable for making kimchi?

1. Many vegetables are suitable for making kimchi, but the vegetables chosen for the first pick should be vegetables with relatively small water content, such as radish, cowpea, and four seasons. Beans, cabbage, garlic sprouts, cauliflower, etc. The water content in these vegetables is relatively low, and accidents such as foaming are less likely to occur during the brewing process.

2. By the time of the second soaking, there will be more varieties of vegetables to choose from, such as cabbage, carrots, celery, mustard greens, cucumbers, eggplants, garlic moss, fresh lotus roots, lettuce, enoki mushrooms, and green vegetables. , tomatoes, cherries, radishes, celery, corn shoots and other vegetables can be used.

Which vegetables are delicious to make kimchi

There are many vegetables that can be used to make kimchi, such as white radish, cherry radish, purple cabbage, cowpea, green bean, cabbage, garlic sprouts, cauliflower, Lettuce, peppers, ginger, etc. are all common pickles in daily life.

Taboos in the use of kimchi

Because kimchi produces nitrite during the pickling process, which is a recognized carcinogen; and the content of nitrite is closely related to salt concentration, temperature, Many factors such as pickling time are closely related. Kimchi produced by families, small workshops or manufacturers without strict safety inspections are more likely to have excessive nitrite content. Therefore, it is not advisable to eat too much kimchi.

What are the nutritional values ??of kimchi?

The main raw materials of kimchi are various vegetables. The kimchi is rich in vitamins and minerals such as calcium, iron, phosphorus, and beans. of complete protein. During the brewing process, the temperature of the vegetables is kept at normal temperature, and the vitamin C and B vitamins in the vegetables are not destroyed. Therefore, the nutritional value of kimchi is higher than that of stir-fried vegetables.

Kimchi is rich in lactic acid, which can stimulate the digestive glands to secrete digestive juice and help the digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the intestines and stomach, inhibit the pathogenic bacteria in the intestines, reduce the probability of gastrointestinal diseases, and increase the body's resistance.