Semarang – Department of Biology, Diponegoro University on Sunday, June 12, 2022 held Community Service Activities for the residents of RT 05 RW 13 Kelurahan Meteseh, Tembalang, Semarang with the topic of training on making kimchi fermented food. The event was hosted by Dr. Dra. Arina Tri Lunggani, M.Si as a speaker.
Kimchi is a traditional fermented Korean food that uses vegetables as its main ingredient. Vegetables used in making kimchi include cabbage, radish, cucumber, and others. This Kimchi has a sour and spicy taste. Kimchi can act as a source of probiotics for the body. Probiotics found in kimchi are lactic acid bacteria that develop during the fermentation process. Lactic acid bacteria found in kimchi are known to inhibit the activation of carcinogenic enzymes. In addition, according to research, kimchi has benefits as an anti-inflammatory, can boost immunity, and lower cholesterol which is correlated with anti-atherosclerosis.
Kimchi is very popular as a food. To enjoy kimchi, you don’t need to visit Korea. You can make your own kimchi at home. The method is quite easy and in this event, Dr. Dra. Arina Tri Lunggani, M.Si educated and demonstrated how to make Kimchi. The main ingredient used in this activity was fresh mustard. The hope of this activity, people can understand the benefits of kimchi food and can make their own at home.
This activity was enthusiastically followed by local residents and was attended by about 25 participants of various ages.