The Fabulous World of Kimchi

Kimchi - it's sour, it's spicy, it's soft and crunchy. But do you really know everything about this iconic
Korean side dish? Let’s uncover some of the secrets behind kimchi!

You’ve probably been eating kimchi since before you can remember. Did you know that there are
actually over 100 different types of it in Korea? The most common one is baechu kimchi made from
salted napa cabbage. But you can also find radish, green onion, cucumber or eggplant kimchi too.

The origin story of kimchi dates back thousands of years in Korea. Ancient people would bury vegetables
with spices underground in jars to ferment them during long winter months when fresh produce wasn’t
available. This process not only allowed preservation, but also made the healthy bacteria called
“probiotics" bloom.

Thanks to these friendly microbes that give kimchi its unique tangy taste, every bite packs vitamins,
minerals and gut health benefits. Kkakdugi, or radish kimchi, contains digestive enzymes that help your
stomach break down fatty foods like pork belly. No wonder Koreans say “We are what we eat”!

But the magic of kimchi extends beyond nutrition. These days science has shown that kimchi can also
boost skin health, reduce inflammation and even help fight serious diseases like cancer or diabetes. Oh,
and let’s not forget it just tastes absolutely flavorsome too!

There is no denying Korea’s love for its “soul food”. Next time your mom serves up this, remember
there’s thousands of years of culture stirred into every bite. Say kimchi!