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Kimchi is a traditional side dish in S. Korea, and this is present in every meal. It is a fermented cabbage dish that is a staple in Korean cuisine, and a new study shows it may also help with easing COVID-19 symptoms.
As per The Korea Herald, this claim resulted from a recent study that was jointly worked on by the World Institute of Kimchi and Jean Bousquet, an honorary professor at France’s Montpellier University’s Pulmonary Medicine, while the WIK is a government-funded organization.
The findings in the research
The study revealed that eating kimchi may help lessen the effect of coronavirus and make it a mild case. It was said that this is because of the bioactive compounds found in the side dish.
Through fermentation, metabolite results are achieved, and these compounds have properties that can decrease inflammatory reactions and oxidative stress.
Additionally, the research looked into the connection between national dietary differences and low fatalities and discovered that in territories where people eat large amounts of fermented vegetables like cabbage and spices, they have very low COVID-19 fatality rates. The study was also published in the December issue of the journal Clinical and Translational Allergy, according to The Korea Herald.
Kimchi is usually made using Napa cabbage, and various spices are added to it before fermentation. The common spices to see in this side dish include chili, ginger, and garlic. After mixing, the cabbage is then aged for weeks or months.
All the ingredients have health benefits, and together with probiotics such as lactic acid bacteria that formed in the fermentation process, they work to improve the antioxidant defense system in the body. With this, it can help alleviate the symptoms of COVID-19. In any case, the research for the effects of kimchi against coronavirus continues as many other research centers in Korea are further studying the dish.
Kimchi’s sale surge amid the pandemic
Meanwhile, South Korea is also exporting kimchi, and it was reported in January that the sales reached an all-time high last year. Yonhap News Agency mentioned that data showed that the global demand for the fermented cabbage surge as people are shifting to healthier fares amid the pandemic.
The recorded export volume was as high as 32,000 tons in the first 10 months of 2020. From January to October of the said year, the outbound shipments of kimchi were said to worth $119 million, which is a 36.4% increase compared to the previous year based on the data from the Korea International Trade Association or KITA.
