K-Food, Making Kimchi
Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). The taste of kimchi is complex - it's tangy, spicy, and slightly sweet, and the texture is crunchy. But beyond its culinary appeal, kimchi is also recognized for its numerous health benefits and the process of making it is an art in itself. Health Benefits of Kimchi Rich in Probiotics : As a fermented food, kimchi is a great source of beneficial lactobacilli bacteria which aids in digestion. These probiotics can also help to combat inflammation and may improve gut health. Packed with Nutrients : Kimchi is high in dietary fiber while being low in calories. It's also packed with vitamin A, vitamin C, and iron. Boosts Immune System : The garlic used in kimchi is rich in allicin and selenium, both of which are good for ...