A crunchy, tangy side dish from Korea might be the key to lowering blood pressure and improving health – but there’s a catch.

Kimchi, a fermented cabbage dish with a history that goes back centuries, is enjoyed alongside breakfast, lunch and dinner in Korea.

Its flavor comes from lacto-fermentation and seasonings like garlic and Korean chili powder, or gochugaru.

A recent University of Connecticut study found that it can help lower blood pressure, blood sugar and triglyceride levels.

In addition to its appearance in Korean restaurants, kimchi is commonly added to fusion meals such as kimchi fried rice, kimchi tacos and kimchi grilled cheese.

You can also find it in the refrigerated section of many American supermarkets.

So what’s the science behind kimchi – and what can it do

See Full Page