Kimchi is a traditional fermented Korean dish, made of vegetables with varied seasonings. There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The most popular type of kimchi in Korea is the baechu (napa cabbage ). It is not just has a good taste of kimchi, but also kimchi can provide a lot of vitamin to our health. Kimchi is made of various vegetable and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended a mount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables veing made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine ( B1 ), riboflavin (B2 ), calcium, iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchi. Kimchi also can possibly reducing cancer growth.
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