Kimchi

A typical side dish in Korea, kimchi is created with veggies and seasonings. These veggies are fermented with Lactobacillus bacteria, which helps the bacteria produce digestive enzymes like proteases, lipases, and amylases that help break down the vegetables.

Through the process of proteolysis, proteases convert the protein molecules in kimchi into free amino acids. This increases the umami substance glutamic acid's concentration in kimchi. Because of this, kimchi has a whopping 240 mg of glutamate per 3.5 ounces (100 grams). In addition to being rich in umami compounds, kimchi is also very nutritious and has been linked to health advantages including better digestion and reduced blood cholesterol levels.