Chinese Cabbage hinese cabbage is one　 of the most important basic ingredients used in kimchi. It retains rich vitamins, minerals, and other nutrients that have medicinal qualities. White Radish adish is mostly made of water. Radish roots are rich in vitamin C. It also holds the digestive enzyme, diastase, which promotes digestion when served uncooked. Chili Peppers apsaicine within chili peppers is responsible for the hot flavor of kimchi. It raises the body's metabolism, which results in burning fat. Thus, kimchi prevents the accumulation of fat in the human body. Garlic arlic quickens secreting digestive juice and stimulates the nerve system, promoting the circulation of blood.

Ginger Ginger is about 80 percent water and is rich in minerals. Ginger has a certain pungent flavor and a spicy taste due to gingerone. It is also low in calories. Pickled Seafood Fermented pickled sea-food accelerates the ripening of kimchi while, at the same time, heightening the content of amino acids, contributing to both taste and nutrition. Salt When cabbage is soaked in salt water, salt penetrates the vegetables by osmotic reaction. The osmotic pressure reduces the size of the cabbage creating a permeable environment for microorganisms, enzymes, and organic substances in the vegetables to react together and activate the lactic acid for better fermentation.

Source : http://world.kbs.co.kr/english/event/kimchi/ingredient.htm