Kimchi, characterized by its spicy taste and crispness, is the most well-known Korean dish. Depending on the fermentation process, ingredients, region and weather, the taste of kimchi changes, which is why there are over 200 types of kimchi. According to Health
magazine, kimchi is one of the world’s healthiest foods. Health
described it as “ loaded with vitamins A, B and C, but its biggest benefit may be in its 「healthy bacteria」 called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news; Some studies show fermented cabbage has compounds that may prevent the growth of cancer.”
- Low calorie and a lot of fiber.
- Vitamins and minerals.
- Organic acids produced during fermentation.
- Kimchi promotes intestinal health.
- Kimchi helps lower cholesterol.
- Kimchi keeps most of its nutritional values fresh for longer days.
From “Korean Cuisine”, published by Korea Tourism Organization