Kimchee

Kimchee is a fermented cabbage (and sometimes radish) dish — made with a mix of garlic, salt, vinegar, chile peppers, and other spices.  In Korea, itis served at every meal, either alone or mixed with rice or noodles. And it's part of a high-fiber, low-fat diet that can help against obesity and heart disease. Kimchee is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchee and yogurt. This good bacteria helps with digestion,and studies show fermented cabbage has compounds that may prevent the growth of cancer.  In South Korea, people having their picture taken say the word "kimchee" the same way English speakers would use say "cheese"!

We serve Kimchee as an accompaniament to Bibimbap, a Korean dish of warm white rice topped with sauteed and seasoned vegetables, beef, a fried egg, and gochujang (chile pepper paste). The ingredients are mixed together, with broth, and eaten as a main course soup.