"Less Coronavirus Deaths in South Korea, Kimchido Effect"

The probiotics contained in fermented foods have tremendous immune boosting effects.

In fact, a recent study by French research group revealed the fermented Korean cabbage "kimchi", is found to have significant effects in suppressing the ACE2(Angiotensin-Converting Enzyme 2) which results in reducing the death rate by Coronavirus.

"Sales of fermented cabbages like sauerkraut and kimchi have spiked as consumers sought to bolster their immune systems against the deadly virus."

"Cabbage has been dubbed a “superfood” because it’s packed with antioxidants and vitamin C. And the fermentation creates probiotics that support the “gut microbiome,” which plays a key role in the body’s immune response, according to experts."

Source:

1) https://www.hankyung.com/life/article/2020071647597

2) https://nypost.com/2020/04/17/heres-why-sauerkraut-and-kimchi-sales-are-surging-thanks-to-coronavirus/