10.46243/jst.2021.v6.i3.pp13-16 registered

Kimchi is a fermented and salted vegetable dish common in Korea. Kimchi comes in just as many variations as there are vegetables and almost any vegetable can be fermented. This kimchi is made with baechu, also known as napa cabbage, and is known as baechu kimchi or pogi kimchi because the head of the cabbage is left intact. Kimchi (Cabbage) is a low-calorie food high in vitamins (vitamin C, beta-carotene, vitamin B complex, and so on), minerals (Na, Ca, K, Fe, and P), dietary fiber (24 percent dry basis), and other functional components such as capsaicin, allyl compounds, gingerol, isothiocyanate, and chlorophyll. Anticancer, antiobesity, and antiatherosclerotic effects have been demonstrated for phytochemicals found in kimchi, such as benzyl isothiocyanate, indole compounds, thiocyanate, and b-sitosterol. Yellow-green vegetables, which are commonly used in kimchi, have been shown to help prevent cancer, improve immunity, delay the aging process, and prevent constipation. When kimchi is fermented, it becomes more flavorful and versatile, as well as a strong source of probiotics. This article summarized the health benefits of kimchi.