Fermented vegetables are rich in lactic acid bacteria, but experts remind that Taiwanese kimchi is mostly free of fermentation

Medcoat is an original food preservation method. By eating salt or sugar and other marinated materials, it can be inserted into the food organization to increase penetration pressure, thereby reducing moisture activity, inhibiting microbial activities, and achieving the purpose of preventing food spoilage and prolonging preservation. Zhang Weiting, director of the Nutrition Office of the Hualien Munon Hospital, said that Taiwanese people often see various types of substances around their lives, which are roughly divided into "non-fermented" and "fermented". The fermented type will produce three effects: "lactic acid fermentation, light alcohol fermentation and weak acetate fermentation" during the marination process.

The marinated fruits and vegetables may not be fermented, and the Korean style kimchi is fermented.

Many people mistakenly think that marinated food is fermented food, but the two are different. Marina mainly uses the addition of sugar, salt and other flavoring ingredients to preserve food and prevent spoilage; fermentation involves the activities of microorganisms and may produce nutrients that are beneficial to the human body.

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Korean style kimchi, which has been popular in Taiwan in recent years, is a typical fruit and vegetable fermented food. It mainly uses tangerine and cabbage, and then adds glutinous rice flour as the marinade; German sauerkraut is also a fermented food with sweet blue vegetables as the main raw material. Because the fermentation process produces lactic acid, it has a unique sour taste. Other fermented vegetables include sauerkraut and Fucai.

The fermentation process produces vitamins, and the acidity is beneficial to absorb minerals.

What are the benefits of eating fermented fruits and vegetables? Zhang Weiting said that eating fruits and vegetables fermented foods can promote health and digestion of the kidneys. Fermented kimchi contains rich probiotics such as lactic acid bacteria and can become the "optimal bacterial phase" in the kidneys, which helps promote digestion and enhance the resistance of gastric infections, and maintain the acid concentration of the kidneys, avoid the growth of bad bacteria, and can also enhance human immunity.

In addition, the microbial fermentation process produces vitamins, such as vitamin B population, vitamin K, amino acids and other nutrients. For example, after yellow beans are fermented into miso, they will produce multiple vitamin B groups. The fermentation process can also decompose large molecular proteins in food into smaller molecules of peptides or amino acids, which are easier to be digested and absorbed by humans. The acidity after fermentation is also beneficial to the human body's absorption of minerals and increases bioavailability. Another advantage is to produce substances that help the human body fight against free radicals, which helps to resist oxidation.

There are a lot of stomach cancer in Japan and South Korea. Is kimchi causing cancer? The point is not to eat too much.

Although fermented foods have many benefits, the more you eat, the better. Zhang Weiting said that the first is the problem of high salt and high sugar. Medicated foods, especially traditional salted vegetables, usually need to reach a certain concentration of salt to effectively inhibit the growth of microbial organisms and be conducive to long-term preservation. If you eat too much, you will increase the risk of excessive carb content. In addition, the marinating process can also cause water-soluble vitamins B and C to be more likely to be lost.

Medified foods, especially kimchi, have always been concerned about whether they cause cancer. According to data from the World Cancer Research Foundation, South Korea, Mongolia, Japan and China are the countries with the highest incidence of gastric cancer in the world. The high incidence of gastric cancer in Japan and South Korea is often linked to large amounts of marinated foods taken from their diets. Several studies have pointed out that the intake of marinated foods (especially some kimchi types) is related to the increase in gastric cancer risk, which may be because it contains high salt nitrate and N-Anito compounds; but some studies have also found that some kimchi types are inversely proportional to gastric cancer risk. Regardless, it is usually safe as long as it is not consumed in excess.

Zhiming Primary School: Overdose of salt, out-of-control microorganisms, high risk of self-made kimchi

Self-made kimchi may have risks such as inappropriate salt control, poor microbial control, accumulation of salt nitric acid, loss of nutrients, and insufficient disinfection of containers.

Zhang Weiting analyzed that in order to inhibit microbial activity, the concentration of the marinade must be sufficient. If you worry about the high content of the calcinium and greatly reduce salt during self-made production, it may lead to insufficient inhibition of microbial effects; but excessive salt content will inhibit activity, so the appropriate amount of salt content is an important factor in ensuring safety of preservation.

In addition, fermentation is key to controlling the degree of decay and guiding favorable bacteria (such as lactic acid bacteria) to achieve advantages. If temperature, salt concentration or air isolation is not properly controlled, especially oxygen-induced lactic acid bacteria need to avoid oxygen, which may lead to unhealthy microorganisms and cause the finished product to change quality.

When self-made fermented marinade, the plant's own nitrate reductive bacteria may convert the nitrate into yanitric acid salt in the early stage of fermentation, causing it to accumulate in large quantities, reaching a peak within about seven days. If consumed at the peak, higher yanitric acid salt may be taken. It is recommended to wait 20 to 30 days, and it is safer to wait until the activity of lactic acid bacteria increases and inhibit the formation of yanitric acid salt.

The food ingredients are cut, cured or stored incorrectly for a long time, which may cause the loss of oxidative nutrients such as vitamin C., and if the utensils and stored containers are not thoroughly disinfected, it is easy to cause risks such as bacteria.

Select and save: Korean kimchi is fermented with multiple fermented kimchi. Japanese and Taiwanese mostly unfermented kimchi

How to choose real fruit and vegetable "lactic acid fermentation" products. Zhang Weiting believes that it is not easy to identify outsourced packaging. Generally speaking, Korean kimchi is generally fermented. Japanese and Taiwanese mostly unfermented kimchi. It is recommended that people pay attention to packaging instructions when choosing to buy. If words such as "fermentation, lactic acid bacteria" are mentioned, the product needs to be stored in refrigerated, and it is more likely to be a fermented product.

In addition to looking at the literal form, she also suggested to observe the appearance and smell of the product. If abnormal smells, colors, or fermented marinated foods in glass jars have obvious protrusions, indicating that bacteria have been grown. Avoid eating them, and pay attention to the content of the ginger.