What is kimchi made of?

Kimchi is a kind of traditional, slightly spicy Korean dish made from fermented vegetables. Its basic vegetables are usually napa cabbage, daikon radish, and carrots. Garlic, ginger, and Korean chili (gochugaru) are added for flavor.

Is kimchi good for health?

Kimchi, a fermented food rich in probiotics, may promote immune health, aid in weight loss, reduce inflammation, and slow aging. You can even make it at home if you enjoy cooking.

How do Koreans eat kimchi?

Koreans typically enjoy kimchi as a side dish with almost every meal, which usually includes rice, meat, and a serving of kimchi. Kimchi is also used in various Korean dishes like soups, stews, and fried rice.

What percentage of Koreans eat kimchi?

95 percent. Kimchi is consumed daily by 95 percent of Koreans, with approximately 2 million tons being consumed annually and featured at every meal.

What does kimchi taste like?

Kimchi, made by fermenting vegetables like cabbage and radishes with salt, garlic, ginger, and chili pepper, has a generally spicy, sour, and slightly tangy taste.

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🥢 Unlock the bold taste of Korea—anytime, anywhere!

READY WHEN YOU ARE - No prep needed—just open the can and enjoy fresh, sliced kimchi anytime, anywhere.
NATURALLY DELICIOUS - Made with premium, all-natural ingredients for a clean, guilt-free snack or side.
AUTHENTIC KOREAN FLAVOR - Experience traditional, mouthwatering kimchi crafted with expert fermentation techniques.
PERFECT PORTION CONTROL - 160g cans sized for individual or shared enjoyment without waste.
CONSISTENT QUALITY GUARANTEED - Advanced packaging preserves the perfect balance of flavor and texture in every can.

Yokimchi Sliced Kimchi comes in convenient 160g cans, delivering authentic Korean flavors made from natural ingredients. Expertly prepared and perfectly portioned, this ready-to-eat kimchi offers consistent taste and freshness through advanced packaging technology, making it ideal for busy professionals seeking a quick, flavorful, and healthy addition to their meals.

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