Kimchi is fermented napa cabbage native to South Korea. The 3000-year tradition of making kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation. It can be served cold or hot with jasmine sticky rice and seafood protein. Sautéed garlic shrimp pairs well with this dish. A dose of kimchi every week provides essential gut bacteria. I take this at least once a week along with kombucha and kefir yogurt. The gut is your second “brain” so treat it well.