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 the immune cells that control immunity are concentrated in the intestine, it is possible to raise immunity by activating this activity. In addition, kimchi contains various vitamins and is rich in nutrients such as pepper ingredients. For this reason, kimchi is said to be one of the world's top five health foods. 

　Kimchi has changed into various forms depending on the region, season, and environment. There are over 100 types. There are various things such as kimchi that uses radish instead of Chinese cabbage, water kimchi, and cucumber kimchi. I also wanted to eat various kinds of kimchi. 

 Thank you for reading to the end.