Kimchi represents Korea's best-known food. Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. During the 1988 Summer Olympic Game–s, thousands of foreigners were introduced to it for the first time. Despite a reputation for being spicy, most people usually develop a taste for it and many foreigners also find themselves missing it after returning to their home country.
Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months. It has different kinds of nutrients based on materials and the level of fermentation. Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C) and minerals (such as calcium and iron). The nutrients produced during fermentation (lactic acid bacteria and acetic acid) help protect against cancer and germs.
The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the intestines and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body.
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