Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation.
Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion.
Health benefits of kimchi (Korean fermented vegetables) as a probiotic food, Park KY, et al., Journal of Medicinal Food 2014.
But, did you know there are different kinds of kimchi? The video below shows preparation of traditional kimchi or Tongbaechu kimchi.
I regularly have this instead of the ones off grocery shelves, primarily for healthier skin. I have convinced the kids to eat even just a teeny bit as well. Ha!