"All three ingredients in kimchi—cabbage, onions and garlic—have both significant anticancer properties and significant heart benefits," Jonny Bowden, author of 150 Healthiest Foods on Earth, says.
To make kimchi, cabbage is salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.
"Almost all naturally fermented foods are health promoting," Bowden adds. "The healthy bacteria lactobacilli are heavily involved in the fermentation process, and kimchi is a potent source of these healthy 'probiotics.'"
Probiotics help with digestion, and according to recent studies, compounds in fermented cabbage may prevent the growth of certain cancers.
I first tried kimchi when I lived in Montreal with my friend Kyung. Her mother would make batches of delicious homemade kimchi—and we would easily polish off a jar in just a couple of days. We’d have it alone as a side dish, on steamed rice and even on Ramen noodles.
The good news is you can buy kimchi ready made. You can find jarred kimchi, like King’s Kimchi, in Asian markets or in the refrigerated section of your local supermarket.
Try it in the morning with some scrambled eggs, diced tomatoes, and mushrooms. Or spoon some on a side of brown rice alongside fish, beef, pork or chicken.
Why does this matter to you? Because it’s fun to experiment with healthy foods! And in Korea, kimchi—along with a high-fiber, low-fat diet—keeps obesity at bay.
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