Korea’s Fermented Garlic: An Immunity-Booster

Unlocking The Power of Garlic

The amazing nutritional powerhouse, known as garlic, is well-celebrated for its antifungal and antimicrobial properties. It contains beneficial compounds found to reduce inflammation, offer antioxidant benefits, and strengthen our immune system.

However, one highly delicious Korean food known as Manuel Jjangachi (pickled garlic) has garlic as just one of its ingredients. It also contains honey, which is an antioxidant booster and helps the body fight disease. When garlic and honey are used together, they are a powerful combination against colds and the flu, plus can just be an everyday health maintenance food.

Did you know that though garlic and honey by themselves alone are a great combination, yet can be made exponentially greater by the process of fermentation? When fermented, the immune-boosting properties of garlic, via its chief component, allicin, is significantly increased.

Allicin is a compound produced when garlic is crushed or chopped. It’s known for its antioxidant effect and anti-inflammatory benefits. In fact, when taking allicin supplements, it can help in several health problems like heart disease and cancer. Likewise, it has also been the alternative medicine in the protection from atherosclerosis, diabetes, high blood pressure and high cholesterol.

Many Korean dishes such as stews and side dishes have garlic. It’s a crucial part of Korean cuisine.


Great Garlic Flavored Foods in University District Seattle

Unlock the power of garlic when you order our popular selections at Korean Tofu House. Come by and try our recipes. Find us at UW area.