Kimchi

Description

Kimchi is a Korean kimchi with a bold, spicy-sour, and umami flavor, and a crunchy texture from the leaves of napa cabbage or radish, usually intensely red due to chili flakes (gochugaru) and spices. It looks appetizing: layered, moist, with visible pieces of garlic and ginger, and bits of vegetables. It is low in calories, rich in fiber, vitamins A, C, and K, as well as B vitamins, and due to lactic fermentation, it contains probiotics that support gut microbiota and immunity. It is typically served as banchan — a side dish for rice, soups and stews (kimchi jjigae), fried rice, pancakes (kimchijeon), burgers, or tacos, where it adds spiciness and depth of flavor. It is stored in an airtight jar in the refrigerator, which slows down fermentation; after opening, use clean utensils, and those on a low-sodium diet should monitor the amount due to its salt content.