The nutritional value of Kimchi

Kimchi, known in ancient times, is a fermented vegetable that is good for long-term storage. In general, as long as it is a fiber-rich vegetable or fruit, it can be made into pickles. Kimchi is rich in vitamins and calcium, phosphorus and other inorganic substances, both to provide adequate nutrition for the human body, but also to prevent diseases such as arteriosclerosis. Sometimes browsing posts in forums is also known as kimchi.

Kimchi is rich in active lactic acid bacteria, but also rich in minerals and minerals such as vitamins, calcium, phosphorus, and more than ten kinds of amino acids the body needs.