Click here for more articles by Kormedi.com. When it comes to gut health, kimchi is hard to overlook. The fermented dish contains probiotics — beneficial bacteria that can support a healthy gut microbiome. Napa cabbage, its main ingredient, is rich in dietary fiber, which helps stimulate bowel movements and may lower the risk of constipation and colorectal cancer. Kimchi does have a downside. Because it is made by salting vegetables before fermentation, it can be high in sodium. Excessive sodium intake may contribute to high blood pressure and increase the risk of stomach cancer. Still, with a few adjustments, kimchi can remain an excellent part of a healthy diet. Unlike fresh vegetables, kimchi is rarely eaten on its own. If it is overly salty, people often eat more rice than they realize to balance the flavor. For those trying to lose weight, this can lead to excessive carbohydrate intake. Even multigrain rice, while slower to raise blood sugar than white rice, is still a carbohydrate-rich food. One solution is to prepare kimchi with less salt. Kimchi is not limited to traditional na