Wildbrine PROBIOTIC FERMENTED KIMCHI, JAPANESE

Napa cabbage is a low-calorie vegetable rich in vitamins C and K. It is a good source of dietary fiber and antioxidants. Fermentation enhances its probiotic content, supporting gut health.

Daikon radish is a root vegetable known for its high vitamin C content and digestive enzymes. It aids in digestion and has anti-inflammatory properties. Fermentation may enhance its probiotic benefits.

Carrots are rich in beta-carotene, fiber, and antioxidants. They support eye health and provide essential nutrients. Fermentation may increase their bioavailability.

Horseradish root is known for its pungent flavor and potential antimicrobial properties. It contains compounds that may support respiratory health. Its inclusion adds flavor and potential health benefits.

Red miso is a fermented soybean paste rich in probiotics and umami flavor. It provides beneficial bacteria that support gut health. The fermentation process enhances its nutritional profile.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and adds flavor to the product. Its mineral content can support electrolyte balance.

Ginger is known for its anti-inflammatory and digestive properties. It contains bioactive compounds that may reduce nausea and improve digestion. Its inclusion adds flavor and health benefits.

Garlic is rich in sulfur compounds that have antimicrobial and immune-boosting properties. It supports cardiovascular health and adds flavor. Fermentation may enhance its bioavailability.

Orange peel contains flavonoids and vitamin C, providing antioxidant benefits. It adds a citrus flavor and may support immune health. Its inclusion enhances the nutritional profile of the product.

Chili pepper contains capsaicin, which has anti-inflammatory and metabolism-boosting properties. It adds heat and flavor to the product. Its inclusion may support weight management and pain relief.

Water is used as a solvent and medium for fermentation. It is essential for the fermentation process but does not contribute significant nutritional value. It is a neutral ingredient in terms of health impact.

Tamari soy sauce adds flavor and umami to the product. It is a fermented soy product that contains sodium. While it enhances taste, it should be consumed in moderation due to its sodium content.

Ethyl alcohol is used as a preservative and solvent in food products. It is present in small amounts and does not contribute significant nutritional value. It is generally considered safe in low concentrations.