Staying Afloat

Survival of the fittest. Whether you like this term or not, it is true to our current conditions in these pandemic-stricken times. Only the ones that are able to capitalize off this situation will survive (definite hyperbole included, although it is true to some extent). We have to be smart and be creative in order to survive this pandemic, as the conventional business industry is going to be weakened or temporarily disabled by the coronavirus we have to look into innovative ways on how to capitalize and survive through the pandemic.

One of the things we can capitalize on in this situation is to somewhat start a small business to gain extra income. In our opinion, one of the business sectors that is the easiest to take advantage of is the food industry. (Disclaimer: We do not intend to say that other sectors are less promising than the food industry, other sectors include business/goods and services that focus on things that we can do during self-quarantine)

Fig.1: Food is one of the primary needs that humans must fulfill. It has been observed that even in times of desperation, food still is a major component of one's life.

Source of photo: https://www.123rf.com/photo_97525852_selection-of-arabic-food-middle-eastern-cuisine-halal-food-top-view.html

Why food?

In these times, we are advised to maintain a healthy diet in order to meet our nutritional requirements. Another notable reason has to do with the fact that while enacting self-quarantine, we humans have a tendency of choosing leisure activities over activities that require labor and being more susceptible to boredom (boredom=greater energy intake) thus we are more prone to snacking and eating in general. While doing so, we (students) thought it would do no harm to eat healthier options as opposed to junk foods as maintaining a healthy body during a time when the immunity system is needed is crucial.

Our choice

Kimchi is a traditional fermented Korean food usually made from napa cabbage but can also be made using other vegetables such as radish and cucumber. It goes through fermentation (a method of food preservation) that encourages the growth of beneficial natural microorganisms that are present in the kimchi's raw material. 

The ingredients required to make kimchi:

Korean Red Pepper or Gochugaru

Source of Photo: https://www.thespiceguyco.com/products/korean-red-chili

Gochugaru is the spice that gives kimchi it's distinct spicy and intense flavor. Gochugaru increases the metabolite concentrations of kimchi which in turn affects the fermentation process of the kimchi. It also influences the development of Weisella cibaria (a lactic acid-fermenting bacillus), this microorganism possesses anti-inflammatory, anti-cancer, and anti-bacterial properties.

Napa Cabbage

Napa cabbage, the main ingredient of kimchi, is a barrel-shaped dense head with a firm, crunchy texture and milder flavor than traditional green head cabbage  Similar to other green vegetables, Napa cabbage is a good source of many vitamins and minerals. Napa cabbage can be eaten raw or cooked. 

The cabbages are a good source of Vitamin K and are high in glutamine, an amino acid essential for intestinal health. They are also high in potassium and quercetin, an antioxidant that can benefit allergy sufferers.

Source of Photo: https://www.melissas.com/Napa-Cabbage-p/432.htm

Why Kimchi?

Fig.3: Kimchi

Source of photo: https://www.maangchi.com/recipe/tongbaechu-kimchi

Nutritional and Beneficiary for the Human Health 

• Rich source of vitamins (A, B, C, and K)
• Contains minerals such as calcium, iron, and phosphorus
• Acquires phytochemicals that are known to have detoxification, anti-inflammation, and anti-oxidative, immune-stimulating properties, antibacterial and antiviral effects.
• Vegetable-based probiotic food
• Prevention of inflammation, immune system promotion, and cholesterol reduction in relation to the prevention of atherosclerosis
• Napa cabbage is considered to be effective for preventing stomach cancer due to its rich source of dietary fiber
• Garlic which is also used to make kimchi has shown possible cancer-preventive effects in stomach cancer development. 
• The lactic acid probiotics found in kimchi are known to suppress the expression of carcinogen activating enzymes.

Business Point of View

• The presence of Hallyu Wave (Spreading and increase of consumption in everything related to the Korean culture) that is growing in Indonesia might make kimchi one of the better targets of food manufacturing given that kimchi is a traditional Korean food.
• The trend of having a healthy diet has been on the rise lately in Indonesia as people become more health-conscious, considering kimchi can be classified as healthy food, it is a suitable product for the current and future market
• The increasing practice of veganism or vegetarianism in an effort to reduce animal cruelty and environmental impacts that come with animal-based products manufacturing can make kimchi (traditionally uses anchovies powder but vegetarian versions of the recipe can be easily found) a viable option.
• Other than possibly the gochugaru, the ingredients required to make kimchi are very common and widespread in Indonesian cities.

Sources

1) https://www.mdpi.com/2304-8158/9/4/523/pdf

2) https://www.researchgate.net/publication/342019254_Eating_habits_and_lifestyle_changes_during_COVID-19_lockdown_An_Italian_survey

3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5895381/

4) https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1748-2017.pdf
5) https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Napa_Cabbage.pdf

6) https://media.neliti.com/media/publications/80963-ID-fenomena-konsumsi-budaya-korea-pada-anak.pdf