Will cooking or heating kimchi (for example, in a stew) destroy its probiotic benefits?

Question

Will cooking or heating kimchi destroy its probiotic benefits? Find out what happens to the beneficial bacteria when you add kimchi to a hot stew.

Answer 1

Yes, cooking or heating kimchi will destroy most of its probiotic benefits, as the beneficial bacteria are sensitive to heat. The higher the temperature and the longer the cooking time, the more probiotics will be killed.

Detailed Explanation:

Kimchi's probiotic benefits come from the live and active cultures of beneficial bacteria that develop during fermentation. These bacteria, like *Lactobacillus*, are sensitive to heat. When kimchi is heated to temperatures above 115°F (46°C), these bacteria start to die off. The longer kimchi is cooked and the higher the temperature, the more significant the loss of probiotic content. While cooking kimchi might reduce the probiotic count, it doesn't eliminate all the nutritional value. Kimchi still contains fiber, vitamins, and minerals, which are not significantly affected by heat. Therefore, while you might not get the full probiotic benefit from cooked kimchi, it still contributes to a healthy diet.

Pro Tip:

To maximize probiotic intake, add fresh, uncooked kimchi as a topping to your cooked dishes after they've cooled slightly. This allows you to enjoy the flavor of cooked kimchi while still benefiting from the live probiotics in the fresh kimchi.