The traditional way of preparing winter kimchi (kimjang) was inscribed on UNESCO’s Representative List of Intangible Cultural Heritage of Humanity in 2013.
It is a good source of micro and macro elements and vitamins.
It contains large amounts of calcium (70% DV), phosphorus(70%), iodine (26%), zinc (50%) and vitamin A, B2, B12 ( about 50%). Full-fat cheddar also contains large amounts of amino acids.