Ancient fermented dish linked to immune changes amid devastating flu season

A fermented staple found in the refrigerated section of many Asian grocery stores is drawing new scientific interest for its potential effects on immune-related processes.

Kimchi, a crunchy, tangy side dish consisting of fermented cabbage and gochugaru, or Korean chili powder, has been eaten for centuries in Korea.

Kimchi is lacto-fermented and was developed long before modern refrigeration, though it still needs to be kept cold today.

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