Koreans are fond of eating this very hot flavored food that about 40 pounds of it is consumed by one person each year and usually, local inhabitants say “kimchi” rather than “cheese” when they take pictures.

This dish with reddish cultivated plant eaten as a vegetable and sometimes called radish is made with a combination of garlic, salt, vinegar, peppers, and other spices which is distributed in each meal and sometimes combined with rice or noodles.

Kimchi has a great amount of fiber and belongs to a low-fat diet that prevents overweight in Korea. Kimchi is also beneficial to almost all kinds of food like souap, pancakes, pizza and burgers.

Kimchi has a large amount of vitamins A, B, and C but the most significant content of kimchi is the “healthy bacteria” called lactobacilli brewed food. This “healthy bacteria” is responsible for the process of breaking down food and stops the occurrence of fungal infections, based on the study. In addition to this, studies have found that brewed cabbage has blend that stops the growth of cancer cells.

J. Raymond