Also spelled kimchi or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time.
There are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
Kimchi is rich in vitamin A, B, calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. Health magazine named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.