PROBIOTIC SPICY KIMCHI SRIRACHA

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 also increases the bioavailability of its nutrients.

Chili peppers are known for their capsaicin content, which can boost metabolism and provide anti-inflammatory effects. They add a spicy flavor to foods and are rich in vitamins A and C. The heat from capsaicin may also aid in pain relief.

Water is a neutral ingredient used as a solvent and medium for fermentation. It does not contribute any calories or nutrients but is essential for the fermentation process. The quality of water can affect the final product's taste and safety.

Garlic is known for its antimicrobial and antioxidant properties, which can support immune health. It contains allicin, a compound that may help reduce blood pressure and cholesterol levels. Fermentation can enhance its bioactive compounds.

Green onions are a source of vitamins A, C, and K, and provide a mild onion flavor to dishes. They contain antioxidants that may help protect against cellular damage. Their mild flavor makes them a versatile ingredient in many dishes.

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.

Sea vegetables are rich in iodine and other trace minerals essential for thyroid function. They add umami flavor and nutritional value to dishes. Their inclusion in fermented foods can enhance mineral absorption.

Ginger is known for its anti-inflammatory and digestive benefits. It contains gingerol, which may help reduce nausea and improve digestion. Fermentation can enhance its bioavailability and health benefits.