Many of us are still up to our eyeballs in winter. Frigid temperatures. Snow. Ice. Sleet. Gray skies. Sigh. It may be time for a little dietary pick-me-up. Maybe it’s time to give kimchi a try.

For those who are unfamiliar, kimchi is a spicy and tangy pickled vegetable dish. Kimchi hails from Korea and consists of salted and fermented vegetables (like cabbage and Korean radish) and a mouth-watering collection of seasonings such as ginger, spring onions, and gochugaru (or red pepper powder). This flavorful concoction can be eaten as a side dish, alongside white or brown rice, or within recipes for porridge, soups, stews and more.

Not only can kimchi liven up your taste buds, but it also is a good source of fiber (while also being low in calories), and can be a source of vitamin A, thiamin, riboflavin, calcium and iron. Also, since kimchi is a fermented food, it may exert some of the probiotic benefits associated with this type of prepared food, contributing to a positive impact on gastrointestinal health. So, what are you waiting for? Give kimchi a try and bring a little spice into your life!

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)

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