Kimchi Keeps Most of its Nutritional Values Fresh for Longer Days through Fermentation:  Amazing Fact

• Low calorie and a lot of fiber.

• Vitamins and minerals.

• Organic acids produced during fermentation.

• Kimchi promotes intestinal health.

• Kimchi helps lower cholesterol.

• Kimchi keeps most of its nutritional values fresh for longer days.

Low Calorie & High Fiber

Kimchi is made mostly of vegetables such as cabbages, cucumber, spring onions , garlic and so on. These vegetables have few calories, very little sugar, but lots of fibers, various vitamins and minerals.  Fiber is not a nutrient itself but helps digestion. Food moves smoothly through the intestines with high amounts of fibers, preventing intestine-related diseases.

Vitamins & Minerals

Hot peppers in kimchi not only adds spicy taste but also provides lots of vitamin C. (Cabbage kimchi 100 grams have three or four times vitamin C than a medium-size apple.)  Vegetables that make kimchi also have plenty of vitamin A, vitamin B6 and other minerals such as niacin and beta carotene. Kimchi added with seafood such as oysters, anchovies and squid have a good amount of calcium, iron and protein. Vitamin B1 and B12 gets doubled after about three-week fermentation.

Organic Acids Produced during Fermentation

Well fermented kimchi has more lactic acid bacteria than yogurt. Enzymes from the lactic acid bacteria produced during fermentation help food digestions and absorption, protect the intestines, and prevent constipation. Other kinds of acid such as acetic acid and amino acid are produced during fermentation.  *What is Fermentation? Fermentation is an energy-yielding chemical change with no oxygen present. Fermentation generates lactic acid, acetic acid, alcohol, or various micro-organisms that are beneficial to our health.

Kimchi Improves Intestinal Health 100%

High levels of fibers and enzymes generated from fermentation help digestion and make the intestines healthier. The “friendly bacteria” such as lacto bacteria and bifido bacteria are strengthened by kimchi nutrients. Lacto bacteria keeps the intestines clean from the intestinal tract and bifido bacteria is involved in producing the B vitamins.

Kimchi Helps Lower Bad Cholesterol

Kimchi filling has a lot of crushed garlic inside. It is believed that selenium and allicin* from garlic helps clean cholesterol off arterial walls. According to some researches, allicin helps raise the level of HDL (high-density lipoprotein, the good cholesterol), which can lower the LDL (low-density lipoprotein, the bad kind) cholesterol.  * allicin: potent anti-bacterial and anti-fungal compound obtained from garlic

An Introduction of Kimchi

The Origin of the Name, Kimchi:  It is suspected that the name Kimchi originated from Shimchae (salting of vegetable) which went through some phonetic changes : Shimchae- Dimchae - Kimchae - Kimchi.  Reasons Why Kimchi Was Developed in Korea?   Few fermented vegetable foods are found worldwide.  Some possible reasons why Kimchi was developed as a fermented food especially in Korea are as follows:

(1) vegetables were popular to the ancient people in Korea whose main industry was agriculture

(2) Koreans had a remarkable technology for salting fish which was frequently used as a seasoning

(3) cabbages (Brassica) appropriate for making Kimchi were widely grown.

Modern KimchiKimchi has been scientifically proven to be high in nutrition by the America Health Magazine ( www.health.com ) which criticize Kimchi is one of the World’s Healthiest Foods. Kimchi contain Vitamin A, B, C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

Kimchi is often recommended as a valuable food source both at home and abroad. In fact, there has been a significant increase in Kimchi exports in recent years. Korean immigrants to China, Russia, Hawaii and Japan first introduced Kimchi abroad, and have continued to eat Kimchi as a side dish. It gradually gained popularity even among foreigners. Accordingly, Kimchi may be found wherever Koreans live.  In America and Japan especially, where relatively many Koreans live, packaged kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, however, in recent years it has become a globally recognized food.

A Little about Biorhythm Co. LTD

In the yogurt lactic acid bacteria products market worth annual revenues of KRW dozens of billion, we have realized that Kimchi lactic acid bacteria is our unique brand with HEAVENLY desirable values. Since January 2008, through the continuous & steady R&D and marketing efforts, we have been publicizing these AMAZING products into the world. In October 2008, we established a venture corporation at Soonchunhyang University that is the home of learning and education. In order to secure the stepping stones for better development, we got registered in food making and processing business. We took a step toward the health food industry that we had been preparing for many many years. With our unique patented Kimchi product in which Kimchi lactic acid bacteria is specially coated, we will publicize the valuable image of Korean Kimch to the worldwide.

We are convinced that Kimchi lactic acid bacteria contained in our traditional Kimchi will remain the best health food to all people. Kimchi lactic acid bacteria that are taken will remain alive in your stomach and bile acids to maximize its functions in colons and intestines. We are currently pursuing various research projects with the professors from Soonchunhyang University in collaboration with the local communities of Chungcheongnam-do in order to contribute to the global projects of bio life science engineering: Lactic acid bacteria in Baekkimchi, Gotkimch, Ginseng Kimchi, Dongchmi Kimchi, Leek Kimchi and Korean Leek Kimchi, lactic acid bacteria in Kimchi with multi comprehensive vitamins, R&D and manufacturing of functional yeasts with helpful functionalities for human bodies, anti germs, anti trouble, anti virus, anti food poisoning, anti aging and anti atopic Kimchi products.  We are dedidated to strengthen your intestines to control a well balanced diet in order to prolong the lives of mankind the healthy way  & we know that Kimchi lactic acid bacteria will heal the world.

CEO’s experiences of http://www.biorhythm.kr : Jeong Yong-Hyeon, Ph.D in Engineering   Bachelor : Took a bachelor’s degree in food engineering in Feb. 1987  Master’s Degree : Took a master’s degree with the thesis on food hygienic and micro biology in Feb. 1990 (Studies on Hygienic Index Germs of Fish and Shellfish)  Ph.D : Took a doctoral degree with the dissertation on food processing engineering (Manufacturing of Seaweed Jelly using Brown Seaweed and Kelp)

Biorhythm Co. LTD®. 

Thank You So Much.

Kimchi is the pride of Korea ? a cultural icon and national treasure.

Probiotics like kimchi help support weight management…promote a healthy gut…maintain vim and vigor…and aid in the reduction of yeast growth.

As defined by word-renowned experts, probiotics are “live organisms which, when administered in adequate amounts, confer a health benefit on the host organism.” This healthy bacteria helps support and maintain the necessary balance with unhealthy bacteria in the intestines.

When you take antibiotics, you’re killing the “good” bacteria along with the “bad”.

It’s more than just probiotics!

*Generally, most of the Lactobacillus of Kimchi is killed by stomach acids but a triply coated Kimchi Lactobacillus is still alive almost 80~90% in the small, large intestines. 4 capsules (quantity of 1day intake) contain as much Lactobacillus as more than 11000g~22000g of kimchi does.

it’s so quick and easy. No refrigeration is needed for this handy-dandy pack. Just pour it into your mouth. No muss, no fuss.

Patented “Triple Coating” to protect the live Kimchi probiotics from harsh actions of stomach acid and bile salt, allowing them a safe passage to the large intestines to exert their benefits…