Kimchi is a traditional Korean side dish made from fermented vegetables such as Nappa Cabbage (the most widely popular used vegetable for making Kimchi). 

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Kimchi is known to be rich in fiber, vitamin A, vitamin C, thiamine (B1), riboflavin (B2), calcium, and iron, and also contains many beneficial lactic acid bacteria. Some researchers say that kimchi is great for digestive health, lowering cholesterol, fighting cancer, anti-aging, and for an immunity boost.

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How do you eat it?

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Not only is kimchi a staple as a Korean side dish, it can also be incorporated into main courses such as soups and stews. For those who are experimental, try adding it as a topping on hotdogs or in sandwiches – added flavour and crunch to any meal.

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