Pickled fish, animal material, provides amino acids and supplements protein which is insufficient in rice. Also, as Kimchi is matured, the protein from pickled shrimp, salted anchovies and pickled yellow corvina is dissolved into amino acids. There are plenty of minerals such as calcium, copper, phosphorus, iron and salt in vegetables, so it helps the absorption of not only vitamin C but also vitamin B (thiamin) which is especially needed for the person living mainly on rice. Pickles (fermented fish with salt) are used broadly in Kimchi, and it provides amino acid for the balance of ingredients. Kimchi is manufactured through complex course of microbe that generates the unique taste and fragrance of Kimchi by creating several kinds of acid in the course of infiltration of seasoned liquid into cells of vegetable and fermentation by operation by microbe. Kimchi is low calorie food that vegetable is the subject. It contains lots of dietary fiber and lowers sugars and cholesterol in body by activating the operation of internal organs. So it helps the prevention of geriatric diseases such as glycosuria, heart disease, and fatness etc. Kimchi is naturally fermented green and yellow vegetables. It provides various kinds of ingredients that the materials contain as well as vitamin A, B and C, and healthy food that helps the activation of physical metabolism of human body. Riped Kimchi increases appetite, as a lactic acid producing lactic acid, alcohol, and ester. Kimchi cleans intestines with compound operations of vegetable juice and salt. It promotes secretion of pepsin which is protein-digestive enzyme in the intestines. It helps digestion and absorption and normalizes the distribution of microorganism in the intestines. Nutrition of Kimchi Nutrition per 100g of edible portion Calorie 33.00 kal Moisture 88.40 g Protein 2.00 g Fat 0.60 g Sugar 1.30 g Fiber 1.20 g Carbonic acid 0.50 g Calcium 45.00 g Phosphorus C 28.00 g Vitamin A 492.00 IU Vitamin B1 0.03 mg Vitamin B2 0.06 mg Niacin 2.10 mg Vitamin C 21.00 mg < Data : Korea Food Research Institute> Considering of the nutrition of kimchi materials according to the analysis table of nutrition, it can be found out that kimchi is provider of calcium that is several vitamin and mineral contents rather than provider of calorie.