Kimchi is a Korean dish made of cabbage or radish fermented with a mix of salt, vinegar, garlic, chili peppers and other spices, resulting in a spicy, salty, and sour flavor.
Kimchi has been eaten in Korea for thousands of years and its popularity has not wavered. In fact, the fermented dish is so popular in Korea that 40 pounds of it is eaten per person each year!
Koreans laud the health benefits of kimchi as it is rich in vitamins A, B and C. More importantly, the fermentation process has helped kimchi develop lactobacilli, the healthy bacteria found in fermented foods like yogurt. This good bacteria helps our bodies digest food and can even prevent yeast infections, according to Health magazine. The one drawback of kimchi is its level of salt content (used to pickle the vegetable) so patients with high blood pressure should limit their kimchi intake.
Kimchi is available at grocery stores, typically in the refrigerated section by the produce section. You may eat kimchi as a side dish, cook it in soup, stew, rice or noodles, or add it as a topping for hamburgers, pizzas or tacos!