Korean food diversity




Human intestine contains harmful bacteria and beneficial bacteria, and they coexist. When they are young, healthy and working actively, there is no problem. However, the body is getting old and it causes the reducing of beneficial bacteria. So there are no protection for bad effects of colon bacillus or Wechii that causes infection and carcinogen.

At this point it is just a good intake of fermented foods. Microbial fermentation is completed after the fermentation process.It is good for improving the human intestinal environment and cleans the intestine, and also prevents constipation and diarrhea. Toxins also discharged. This is the reason why the Korean traditional fermented food diet evaluates a good diet for longevity diet and healthy diet.




The Korean food seasonings such as dwen-jang(miso), soy sauce, red pepper paste are typical fermented foods. If a Meju immersed in salt water for few days, after it fermented, it will be dwen-jang. And the water without any solids will be soy sauce. Add salt to deliver crushing fermented dwen-jang(miso) contains protein but when fermenting is processing, the protein changes to amino acid which gives more deep flavor. It helps detoxify the body, remove toxic and hazardous substances to decipher the effect of nicotine, it reduces the damage of tobacco and alcohol is also effective in beauty.




The Korean red pepper paste is made by fermented mixture that contains glutinous rice flour, salt and pepper, and garlic. Capsaicin that one of main ingredients of pepper is fat loss and helps to antimicrobial activity and it also has Beta-carotene and vitamin C which is anti-cancer nutrients.






Kimchi is very effective food like the Greek yogurt, olive oil of Spain.

Cabbage, pickled radish, and then washed in coarse salt pepper, garlic, ginger and other spices and then salted and mixed all of them goes through the process of fermentation. While the processing, the number of beneficial lactic acid bacteria has increased sharply. And the general pathogens and putrefactive bacteria are slowly dying out.

Ripe Kimchi contains rich vitamins and minerals, and it is very low calorie. Also various bacteria in Kimchi are very helpful to prevent many diseases because they degrading blood cholesterol levels. The Sub material, red pepper inhibits the aging, and garlic prevents cancer and enhances the immune effect.









One thought on “Korean food diversity

  1. oh my god that looks so delicious O_O
    I’ve had kimchi before bbut I’m not sure if I remember what exactly it is. I might be wrong to think its a spicy food. and weirdly, its delicious. I’m used to really spicy food from India but seems like the spices used in Korea are very different.

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