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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.

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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 ch

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