Kimchi is a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). It is eaten as a side dish with almost every Korean meal.

Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C