Baek kimchi

Baek-kimchi or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish. Baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes consisting of beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for baek kimchi bossam. Baek-kimchi contains nutrients such as vitamin C, minerals, lactic acid bacteria, and it is high in fiber. Baek-kimchi has shown to also reduce the risk of cancer, obesity, and diabetes. (Kim & Park, 2018) The reason is that fermented foods contain "good" bacteria that can improve the way the body absorbs and reacts to nutrients and food. Specifically, the lactic acid bacteria in baek-kimchi have been linked to improvements in intestinal diseases and disorders such as irritable bowel syndrome. Due to the high amount of lactic acid bacteria as well as dietary fiber and probiotics, coupled with the lack of spices in baek-kimchi, it can help greatly reduce the inflammation that causes intestinal distress. Other positive effects that baek-kimchi can have on one's gut is reducing the chance of ulcers. Having "good" gut bacteria can also help improve brain function as the nervous system communicates with all parts of the body.

Source: Wikipedia