PROBIOTIC FERMENTED KIMCHI

Napa cabbage is a low-calorie vegetable rich in vitamins C and K. It is often used in fermented foods like kimchi, which enhances its probiotic content. The fermentation process increases its digestibility and nutrient absorption.

Green onions are a source of vitamins A, C, and K, and contain antioxidants. They add flavor and nutritional value to dishes without significant calories. Their mild flavor makes them versatile in various culinary applications.

Sea vegetables are rich in iodine, essential for thyroid function, and contain various vitamins and minerals. They are a natural source of umami flavor, enhancing the taste profile of dishes. Their nutrient density makes them a valuable addition to a balanced diet.

Chili peppers contain capsaicin, which has anti-inflammatory and metabolism-boosting properties. They add heat and flavor to dishes, enhancing culinary diversity. Capsaicin may also aid in pain relief and weight management.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Sesame seeds are a good source of healthy fats, protein, and minerals like calcium and magnesium. They add a nutty flavor and crunchy texture to dishes. Their nutrient profile supports bone health and cardiovascular function.

Garlic is known for its antimicrobial and anti-inflammatory properties, attributed to compounds like allicin. It enhances flavor and offers numerous health benefits, including cardiovascular support. Its bioactive compounds may also boost immune function.

Ginger is a root with potent anti-inflammatory and antioxidant effects. It is commonly used to aid digestion and reduce nausea. Its bioactive compounds, such as gingerol, contribute to its health-promoting properties.