個人感覺比德國的那種味道好。因為不太確定泡菜的總體營養健康價值，很長時間，都不吃泡菜了。我還是盡量吃新鮮的，發酵的奶製品，饅頭麵包還好，發酵的菜一定是需要鹽來控製的。
下麵是Wiki對朝鮮kimchi的，富含維生素和纖維等營養成分，但是有增加胃癌的風險。
Nutrition and health
South Koreans consume 40 pounds (18 kg) of kimchi per person annually,[8] and many credit their nation's rapid economic growth in part to eating the dish.[10] Kimchi is made of various vegetables and contains a high concentration of dietary fiber,[16][17] while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[18][19] and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii.[20][21][22] Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. [23] [24]
A 2005 South Korean study found that when eaten in large quantities, kimchi may increase the risk of gastric cancer, particularly among people with certain genetic traits.[25]
One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the bacteria found in kimchi. During the 2003 SARS outbreak in Asia many people believed that kimchi could protect against infection and while there was no scientific evidence to support this belief, kimchi sales rose by 40%.[26][8][15] In May 2009 the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens' immunity to the virus.[27]
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