Salted cabbage
Salted cabbage includes chopped cabbage and salt, fermented in a closed environment. During this process, lactic bacteria naturally grow, creating a lightly sour, crispy product that is rich in probiotics such as Lactobacillus and Leuconostoc.
According to Dr. Sohaib Imtiaz, a medical expert recognized by the American Dietetic Council, pickled cabbage is an ideal probiotic source for beginners, because it is easier to eat and has less spices than kimchi. He emphasized: "This food can improve symptoms of irritable bowel syndrome (IBS) if used regularly in reasonable amounts."
Salted watermelon also contains antioxidants and prebiotics, which are a food for probiotics. A study in the US has shown that women who eat a lot of salted cabbage when they are young have a lower risk of breast cancer.
Kim chi
Kimchi is a dish often made from Chinese cabbage or radish, with red chili, garlic, ginger, fish sauce and green onions. The fermentation process lasts from a few days to a week, depending on how it is prepared.
Compared to pickled radish, kimchi contains more probiotic bacteria thanks to its diverse ingredients, notably Weissella, Pediococcus and Lactobacillus. Kimchi can contain up to 9 billion CFU ( unit of live bacteria) per serving, higher than regular pickled melon.
Some studies from Korea have also found that eating kimchi regularly can:
Reduce bad cholesterol (LDL) and increase good cholesterol (HDL).
Inhibiting colitis polyps, a risk factor for cancer.
Supports weight loss and anti-obesity.
Has anti-inflammatory and antioxidant effects.
Salted watermelon and kimchi are both good choices for the digestive and immune systems. If you like spicy, rich and diverse probiotics, kimchi is an ideal choice. If you need a simple, light-enciesome dish that is easy to combine with your meals, pickled watermelon is a good choice.
