11 Regional Pickles That Do More Than Just Add Flavor

6. Kimchi (Korea): Fermented vegetables that bring probiotics and seasonal storage

Kimchi is Korea’s well-known fermented vegetable dish, usually made from napa cabbage or radish with chili, garlic, and salted brine. The fermentation process encourages beneficial bacteria to flourish, and many people eat kimchi for its lively texture and gut-friendly microbes. Traditionally, kimchi was made in large jars and stored through winter, letting families enjoy preserved vegetables when fresh greens were scarce. In North America, kimchi is widely available in supermarkets and Korean markets, and home fermentation is popular too. If you try making kimchi, keep temperatures consistent and use clean jars. Watch for signs of spoilage, such as unpleasant rotten smells or mold—normal fermentation smells are sour and yeasty, not putrid. Because kimchi can be high in sodium, enjoy it in moderation if you monitor salt intake. A small serving with rice or noodles provides a complex flavor and a probiotic boost to support digestion.