Kimchi is an old traditional Korean dish which has been known exist as early as 3000 years ago.
It is a type of fermented cabbage in brine. Predominant base as it is so, depending on the area of specialty or of that region, Kimchi taste rather different from the region specialties.
There are many types of kimchi, which consists of baechoo kimchi which is made of cabbage, ggakduki, which is made of cubed radish, pakimchi, of scallions oisobagi which is of cucumber base.
Kimchi is on the hot issue of scientific health and prevention of influenza types since the SARS influenza endemic.
This is due to the very little if not any damage it has taken to Korea and it's citizens. The rumour states that this dish, which appears on every single table from breakfast to dinner, is the secret vaccine which assisted the prevention of the SARS flu.
The new swine flu strain is on the close watch for any mutation strains, however much interest are also being gathered on this ancient dish, hoping for a prevention strain which could deter the influenza.
Aside from the flu prevention, it is just a good nutritious side dish full stop.
Highly concentrated dietary fibre, low calories, large vitamin C and carotene makes it a good reason as it is to try out kimchi on a very regular basis.