Kimchi

Kimchi is a spicy Korean vegetable fermented side dish. The fermentation process, like that of sauerkraut and kefir, introduces good microorganisms that give nutrients, enzymes, and other advantages. Kimchi includes Bacillus species bacteria that create proteases, lipases, and amylases. These enzymes break down proteins, lipids, and carbohydrates, in that order.

Kimchi has been connected to a variety of health advantages beyond digestion. It may be especially helpful in lowering cholesterol and other risk factors for heart disease. In a study of 100 young, healthy people, researchers discovered that those who ate the most kimchi had the largest drop in total blood cholesterol. A high total cholesterol level is a risk factor for heart disease.