is a traditional Korean dish of fermented chili peppers and
vegetables, usually based on Chinese cabbage. The word's archaic
pronunciation was chim-chae, meaning "steeped/ submerged
vegetable". However, since the pronunciation's drastic
change, kimchi is no longer associated with its original Hanja.
In Korea, kimchi is served with most regular meals but is
also used as an ingredient in cooking, including kimchi jjigae
(kimchi soup), kimchi bokkeumbap (kimchi fried rice), and
Kimchi has been cited by Health Magazine as one of the world's
five "healthiest foods", with the claim that it
is rich in vitamins, aids digestion, and may even prevent
cancer. The health properties of kimchi are due to a variety
of factors. Kimchi is usually made with cabbage, onions, and
garlic, all of which have well-known health benefits. Kimchi
also has active and beneficial bacterial cultures, like yogurt.
Lastly, kimchi contains liberal quantities of hot pepper,
which has been suggested to have health benefits as well.