[아주돋보기] Kimchi export rate is the highest ever … If you see ‘this’, should you throw it away immediately?

Kimchi is an integral part of Korean cuisine. Recently, Korea’s kimchi export volume reached an all-time high thanks to the K content crackdown. According to Korea Agro-Fishery and Food Trade Organization (aT) Agriculture and Food Export Information (KATI) and statistics import and export trade of the Korea Customs Service, the amount of kimchi exported in the first half of this year was 23,900 tons. This is an increase of 4.8% on the same period last year.

Looking at the number of kimchi exports in the first half of the year year by year, 11,500 tons in 2015, 11,900 tons in 2016 and 2017, 13,600 tons in 2018, 14,700 tons in 20130,20 in the 20, 20 in 2021, 2022 22,200 tons, 22,800 tons last year, and 23,900 tons this year.

However, exports in the first half of this year amounted to $83.8 million (about 114.9 billion won), the second largest after $86.73 million in 2021 (about 118.9 billion won).

So what are the benefits of kimchi, which the world is paying attention to? Learn about the health effects of kimchi and what to watch out for when eating it.

◇ Keeps kimchi intestines healthy and prevents virus formation

Kimchi made with cabbage, radish, garlic, green onion, ginger, etc. produces more than 30 types of lactic acid bacteria. In particular, kimchi that has been soaked for 15 to 20 days contains several lactic acid bacteria, which promote the growth of beneficial microorganisms in the intestines and prevent the formation of viruses. In addition, the vitamins A · C, calcium, phosphorus, and iron ​​that are abundant in kimchi help to mix well with food and digestive enzymes in the intestines and the improving digestion and absorption, which is good for preventing constipation.

However, if kimchi is cooked or boiled at a temperature above 70 degrees, most of the lactic acid bacteria die. Therefore, to enjoy the immune effect through lactic acid bacteria, it is better to eat raw kimchi than cooked kimchi.

◇ Is the kimchi diet effective?

Is kimchi, which is high in sodium, really effective for dieting? Sodium is thought to be the main player involved in stimulating appetite and increasing overall food intake.

A research team from the Rural Development Administration divided 22 obese patients into groups that ate fresh kimchi and those that ate kimchi at age and studied them for three months, the fresh kimchi group lost 1.2 kg and the aged kimchi group 1.5 kg. . Fast blood sugar in the fresh kimchi group decreased by 4.18 mg/dl, but in the aged kimchi group it decreased by 5.9 mg/dl.

The research team found that consuming kimchi was effective in reducing body weight, body fat, blood pressure, and cholesterol in overweight and obese patients. Specifically, when they ate aged kimchi compared to fresh, fatty kimchi body, systolic and diastolic blood pressure, fasting. blood sugar, and total cholesterol were reduced. He explained that there were a lot of them.

It is recommended to eat about 40-60g (per serving) of kimchi three times a day with each meal, and properly ripened kimchi is recommended rather than bitter kimchi that has been stored for a long time. Since it is a salty food, people with diabetes, high blood pressure, gastritis, etc. should eat less than 40g per serving, and it is better to reduce or Avoid kimchi juice, which contains a lot of salt.

◇ Mold growing on kimchi

So, is mold on kimchi okay? The white particles that form on the surface of kimchi are a type of yeast, so there is no problem if you remove them and eat them. The official name is Golmaji. Golmaji refers to the white mold-like film that forms on the outside of kimchi. It appears as a result of yeast because the activity of bacteria at lactic acid decreases in the late stage of fermentation.

Kimchi Golmaji usually occurs when the temperature in the refrigerator is high, when kimchi is stored for a long time without being fully submerged in the soup, or when the lid of the container is not sealed. properly and which comes into frequent contact with air. Fortunately, golmaji is not poisonous, but when Golmaji spreads throughout the kimchi, it affects the quality of the kimchi and should not be eaten and thrown away.

Kimchi with green, blue or black mold is evidence of spoilage and must be discarded at all costs. Mold on food produces toxins, and even a small amount of mold toxins can damage the liver and kidneys. Mycotoxins on food are resistant to heat and are not completely removed even after cooking. Even if you cut off the moldy part of the kimchi, invisible mold spores or toxins can spread throughout the kimchi. Mold appears in colors such as green, blue and black and has a thread-like shape.

Also, when storing kimchi, it is a good idea to cover it with sanitary plastic to prevent mold from growing on the kimchi. Kimchi should be submerged in broth to prevent contact with air as much as possible.

reporter information

Jeong Se-hee

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