Fermentation is an ancient technique of preserving food. It is also used to make food items like yogurt, cheese, breads and many more. Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits, from better digestion to stronger immunity. Kimchi is one such fermented food, extensively eaten in Korean cuisine as a side dish. Traditionally it is made using napa cabbage and other vegetables like radish, carrot, spring onions, etc. Use of red cabbage makes this kimchi rich in vitamin C along with many other nutrients and antioxidants. Technique is also varied slightly from traditional way of making kimchi, for two very important reasons – keep it simple and retain all the nutrients.
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