A study finds that Korean pickled cabbage kimchi is an effective anti-aging agent.

A committee promoting Korean food working under the Rural Development Administration said that after injecting kimchi samples into human skin cells and inducing the aging process, 75 percent of the cells remained normal. However, more than half of the cells had aged when no kimchi samples were injected.

Moderately fermented kimchi, having an acidity of pH four-point-two, was found to be the most effective in preventing aging.

Also, levels of Vitamin B1 and B2 were found to be at their highest three weeks after kimchi is made.