Kimchi might be the secret to a smaller waistline.

According to a recent study published in BMJ Open, the traditional Korean cuisine composed of fermented vegetables, such as radish or cabbage, may help lower stomach fat and may also lower the risk of type 2 diabetes.

Both radish and cabbage are rich in vitamins, flavonoids, lactic acid bacteria that improve the microbiome and dietary fibre. 

Eating up to three servings of kimchi per day can lower an individual’s risk of becoming obese, the New York Post reported.

Kimchi is made by salting and fermenting vegetables and adding seasonings such as garlic, onion and fish sauce.

Though very few studies have looked at the connection between kimchi intake and obesity, prior research has demonstrated that the bacteria from kimchi have an anti-obesity impact on animals.

The Korean Health Examinees (HEXA) study included 115,726 individuals between the ages of 40 and 69.

Researchers from Chung Ang University in South Korea defined abdominal obesity as a waist circumference of at least 35 inches for men and at least 33 inches for women.

According to the results, eating kimchi in moderation reduced body fat in overweight individuals, while eating too much of it increased fat.

When the researchers considered other variables, they found that eating up to three servings of kimchi per day resulted in an 11% decreased chance of becoming overweight compared to eating less than one serving.

They discovered that three or more servings of cabbage kimchi per day for men were linked to a 10% lower prevalence of being overweight, and for women, two to three daily servings of cabbage kimchi were associated with an 8% lower prevalence of being overweight.

In contrast to the individuals who had fewer than one serving of kimchi each day, those who consumed five or more servings of kimchi daily weighed more, had larger waist sizes, and were more likely to be overweight.