No Korean meal is complete without Kimchi.
As the health benefits of Korea's representative dish are being touted all around the world, Kimchi is emerging as a super food in the U.S.
The Washington Post published a special feature article on kimchi in its Sunday edition that featured an interview with Korean food expert Shin Hi-soo (69) along with the recipe for kimchi pancakes.
Kimchi has long been touted by Koreans as health super food that can cut cancer risk, lower cholesterol, improve skin, aide digestion and fight infection. Advocates claim that Kimchi’s fermentation process produces beneficial bacteria that destroys harmful microbes. Crushed garlic used in Kimchi yields compounds linked to reducing blood pressure and infection.