The New York Times featured the traditional Korean dish kimchi in a new edition, touting its versatility and health benefits.

In its food section, the U.S. newspaper said Tuesday that kimchi is the “very backbone of Korean cuisine” and referred to it as “Korean soul food.”
    
It also called kimchi a “magic ingredient” that is indispensable in flavoring soups, stews, noodles and rice dishes.
   
The article also highlighted the health benefits of kimchi, explaining that it is probiotic and aids with digestion and strengthening the immune system.