ferment kimchi 2 weeks
Selected indexed studies
- Supercooling as a potentially improved storage option for commercial kimchi. (J Food Sci, 2021) [PMID:33604898]
- Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. (J Med Food, 2009) [PMID:19459728]
- Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats. (Nutr Res Pract, 2019) [PMID:30984352]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Supercooling as a potentially improved storage option for commercial kimchi. (2021) pubmed
- Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. (2009) pubmed
- Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats. (2019) pubmed
- Application of colorimetric indicators to predict the fermentation stage of kimchi. (2020) pubmed
- Water Extract of Ecklonia cava Protects against Fine Dust (PM(2.5))-Induced Health Damage by Regulating Gut Health. (2022) pubmed
- Laminaria japonica combined with probiotics improves intestinal microbiota: a randomized clinical trial. (2014) pubmed
- Fecal microbiota changes with fermented kimchi intake regulated either formation or advancement of colon adenoma. (2021) pubmed
- Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress. (2021) pubmed
- Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation. (2018) pubmed
- Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta. (2018) pubmed