Contain probiotics

The Lacto-fermentation process that kimchi goes through gives it a special flavor. In addition to having a longer shelf life, fermented foods also have better flavor and scent. When organisms like yeast, mold, or bacteria transform a starch or sugar into an alcohol or an acid, fermentation has taken place. The bacterium Lactobacillus is used in Lacto-fermentation to convert carbohydrates into lactic acid, which gives kimchi its distinctive sour flavor.

This bacterium may have various advantages when consumed as a supplement, including the ability to treat illnesses including hay fever and some kinds of diarrhea. Additionally, fermentation fosters an environment that promotes the growth and proliferation of additional beneficial microorganisms. Probiotics are one of these; they are live microorganisms that, when ingested in high quantities, have positive health effects. Keep in mind that many of these findings are related to high-dose probiotic supplements and not the amounts found in a typical serving of kimchi. The probiotics in kimchi are believed to be responsible for many of its benefits. Nonetheless, more research on the specific effects of probiotics from fermented foods is needed