Tangy, spicy, and rich in flavor, the Korean staple kimchi may play a role in combating obesity, according to a study published in BMJ Open.
The research, involving 115,726 participants in Korea with an average age of 51, revealed that consuming a daily portion of kimchi could reduce the risk of obesity by 11%. Participants who included one to three daily servings of this fermented vegetable dish also exhibited reduced abdominal fat.
Examining both men and women, where 36% of men and 25% of women were classified as obese, researchers assessed the frequency of kimchi consumption. Those consuming one to three daily servings were less likely to be obese, while those exceeding five servings a day showed a higher likelihood of obesity and increased waist size.
Despite the positive findings, researchers cautioned against excessive kimchi consumption, as it was associated with elevated intake of energy, carbohydrates, protein, fat, sodium, and cooked rice. Acknowledging kimchi’s high salt content, the study emphasized the importance of moderation.
Renowned for its gut health benefits, kimchi is considered a superfood, releasing gut-friendly bacteria during the fermentation process. Previous research indicates that bacteria like Lactobacillus brevis and L. plantarum, released during kimchi fermentation, possess anti-obesity properties.
The prevalent form of kimchi involves slicing napa cabbage and mixing it with vegetables such as Korean radish, spring onions, carrots, and garlic. Seasonings like gochugaru (chilli powder), fish sauce, and salt are added before the mixture undergoes fermentation. Various kimchi types, including kkakdugi, nabak, dongchimi, and mustard greens kimchi, are widely consumed.
Typically served as part of banchan, small side dishes accompanying meals that include rice, soup, and main dishes like bulgogi or jjigae, kimchi also lends itself to diverse recipes. Three kimchi-incorporating recipes have been compiled to encourage adding this fermented delight to everyday cooking.
