Whatchi? That was my reaction when I first heard about kimchi. It’s a spicy fermented cabbage that you’ve probably seen in your favorite local Korean takeout restaurant. Most people know it as a delicious Korean side dish but may not be familiar with the many health benefits it packs. Chef Esther Choi, owner of New York’s mŏkbar, incorporates kimchi into every dish on her menu, knowing that the powerful superfood can lower risk of disease, allegedly kill cancer cells and provide nutritional essentials. She has spent two decades perfecting mŏkbar’s authentic recipe and makes 200 pounds of the fermented health food every two weeks. Read below for the top three proven health benefits of kimchi:

  1. Cold Buster – Next time you’re feeling under the weather, swap out your Vitamin C for kimchi. Chef Esther explains that Kimchi is packed with antioxidants, probiotics, flavonoids, and a range of vitamins such as vitamin A, vitamin B1 and vitamin B2, that work to fight infection and cure common cold symptoms.
  2. Weight Loss – Eating kimchi daily might tip the scale in your favor. The probiotic bacteria developed in kimchi’s fermentation process helps weight loss by controlling appetite, reducing blood sugar levels, promoting digestion, and reducing bad cholesterol.
  3. Disease Fighter – Kimchi’s antioxidant properties are an effective shield against the harmful effects of oxygen-free radicals, making it a powerful defense against cancer cells and disease. According to Chef Esther, Kimchi has also been used as a treatment for inflammation and diabetes in Korean culture.