Korean kimchi, is a product of a special era and geographical environment. As we all know, Korea's high latitude, winter is long and cold, it is difficult to grow other vegetables, at this time, the only can fight with the cold cabbage has become the best choice of vegetables in the winter of the Korean people. In order to preserve cabbage for a longer period of time, the method of preserving it by pickling was devised. Although at first it was because of helplessness, gradually kimchi became the most indispensable home food for Korean families and went out of Korea to become one of the most popular Korean delicacies. In the minds of Koreans, kimchi is an absolutely healthy food. Kimchi is fermented over a long period of time and produces a large number of lactic acid bacteria, which help digestion, maintain intestinal health, prevent constipation, and provide vitamins. For this reason, kimchi has also been recognized by the World Health Organization as one of the top five health foods in the world.

Nutritional value of the following points: 1, to promote the absorption of nutrients; 2, the prevention of diabetes; 3, to improve intestinal function; 4, the regulation of the body's acidity; 5, to maintain a balanced dietary nutrients, low-calorie food; 6, to reduce the level of serum cholesterol and lipid concentration; 7, to regulate the immune function; 8, the role of anti-hypertension; 9, antitumor 10, with the prevention of constipation and enteritis, colitis and other diseases; 11, the addition of spices and mixing, is a nutritious leisure food. Production of ingredients are cabbage, radish, radish, eggplant, cucumber, chili peppers, lettuce and so on. The side ingredients are soybean sprouts, chili pepper leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen mintai fish, pheasant, chicken, Haliotis gigantea, flounder, cuttlefish, shrimp, pomelo, sticky rice, squid, yellow croaker, scallop, wild garlic, and so on. Ingredients include chili noodles, garlic, ginger, green onion, salt, sugar, and sesame seeds. Fish sauce has shrimp sauce, scallop sauce, towards the lake sauce, yellow croaker sauce and so on.

There are many types of kimchi, mainly made from vegetables such as radish, cabbage and other pickled food. It contains a large number of lactic acid bacteria and sodium ions, a small amount of kimchi can absorb the calcium ions, iron particles and fiber, can promote appetite, and can play a role in nutritional nerves, can accelerate the elimination of waste in the intestinal tract. However, it should be noted that after eating too much, it may lead to excessive accumulation of minerals in the body, which can easily lead to cardiovascular and cerebrovascular diseases, so it is not recommended to eat a particularly large amount. Before opening, pay attention to the shelf life on the kimchi package, as well as observe whether the package is bloated, if there is an expiration date or bloating and other phenomena should be discarded. In addition, kimchi should be consumed as soon as possible after opening and eaten within the shelf life. Store kimchi in a place with a lower temperature, such as the freezer compartment of a refrigerator. Higher temperatures can lead to further fermentation of the lactic acid bacteria in the kimchi, causing it to become acidic and even spoiled, making it no longer suitable for consumption.