Kimchi
Kimchi is a fermented, spicy Korean side dish that primarily consists of cabbages. It may also contain other vegetables. Kimchi is prepared with different seasonings, like ginger, salt, flakes, chilli pepper, garlic, red chilli pepper, and scallion. Lactobacillus kimchi, a type of lactic acid bacteria can also be found in the side dish. It contains other beneficial bacteria that aid digestion processes. Kimchi contains high levels of minerals and vitamins, such as riboflavin [5] (vitamin B2), vitamin K, and iron.
Miso
Miso is a seasoning commonly used in Japan. It is locally produced by mixing salt and a form of fungus, known as Koji. This mixture is then used to ferment soybeans. This seasoning can also be produced by adding different ingredients, such as rye, rice, and barley with soybeans. This forms a paste, which is usually used in miso soup, a common meal in Japan. Miso tastes salty and can be purchased in different forms, including yellow, brown, red, and white.
Miso contains high levels of fibre and protein. It also contains different plant compounds, minerals, and vitamins, such as copper, vitamin K, [6] and manganese.
Miso can help improve total health. According to research, people who consume miso regularly are less prone to breast cancer. Also, women who consume miso soup regularly are less susceptible to stroke.