Let’s talk about good bacteria.
Kimchi is one of the most nutrient-rich fermented foods known.
Well-fermented kimchi contains an abundance of lactic acid bacteria, which are beneficial to human health. The lactic acid bacteria that are created during the fermentation process not only add a sweet and sour taste to the kimchi but also suppress the growth of other harmful bacteria and pathogenic bacteria in the human digestive system.
Each type of lactic acid bacterium plays a different role in supporting and strengthening the human immune system. The lactic acid bacteria in kimchi are called Leuconostoc, Lactobacillus, Lactococcus, and Weissella.
When we eat kimchi, these bacteria move to the gastrointestinal intact, interact with the immune cells in our body and strengthen our immune system. The Lactobacillus sakei ProBio6 strain, which is separated from the kimchi, activates cells that prevent inflammation in the body, thereby providing some control over and relief for inflammatory immune disorders.
Meanwhile, the Lactobacillus plantarum strain activates immune responses in the human body, and thus reduces allergies and atopic dermatitis. It also alleviates inflammatory intestinal diseases.
A healthy body is capable of fighting off harmful pathogenic bacteria, even if they enter the body directly. This is called “immunity.” As it has long been known that kimchi strengthens our immunity, many new drugs are being developed using materials extracted from kimchi.
Now, kimchi is regarded as something more than just a food.