MNN - Mother Nature Network

Kimchi for the needy

More than 2,000 women gather at City Hall in Seoul, South Korea on Nov. 15 to make kimchi to donate to the poor in preparation for winter.

 

Kimchi, a traditional Korean dish of fermented vegetables mixed with chili paste and other seasonings, is a staple in the South Korean diet. Typically eaten with rice or served as a side dish to a main meal, kimchi is considered one of the world's healthiest foods because it is low in calories but high in vitamins, dietary fiber and probiotics that aid digestion.

 

Early winter traditions

More than 2,000 women stand at long tables making winter kimchi for the poor on Nov. 15 in Seoul, South Korea.

 

Although different varieties of kimchi are made throughout the year, the largest amount kimchi is made and consumed over the winter. Between the months of November and December, people will often gather in each other's homes and prepare large batches of winter kimchi. The kimchi is then stored in kimchi pots and eaten throughout the season.

 

All hail the superfood kimchi

Women hold up bunches of napa cabbage with their gloves hands coated in red chili paste on Nov. 15 in Seoul.

 

Kimchi can be made out of a variety of vegetables such as napa cabbage, radish, scallions and cucumbers. Some recipes call for shrimp sauce or fish sauce, but omitting these ingredients easily makes this a perfect source of probiotics for vegans and vegetarians.