Presentation 「Fermented food」
Presentation 「Fermented food」 Mutsumi Matsuda Hello. My name is Mutsumi Matsuda. Today, I talk about Kimchi. In Korea, the history of kimchi began as salted in the 7th century. Early kimchi was simply salted vegetables. From around the 12th century, various spices were added to create a unique kimchi taste. Peppers, which were introduced to Korea in the 16th century, began to be used in earnest for making kimchi from around the 18th century. In the 19th century, the cultivation of Chinese cabbage suitable for making kimchi in winter became widespread, and the appearance of today's typical Korean kimchi came to be adjusted. Kimchi contains many lactic acid bacteria. The lactic acid bacteria contained in kimchi reach the intestines alive and increase the number of good bacteria in the intestines. When the number of good bacteria in the intestine increases, it leads to improvement of the intestinal environment. In addition, since...