Health Benefits of Kimchi

Published 6/13/13

What Is Kimchi?

Kimchi is a popular Korean dish, made up of fermented cabbage, salt, chile peppers, vinegar, garlic and other spices. This dish has many benefits that can be very rewarding to your health, such as vitamins and other minerals. However, the fermentation of the cabbage plays the largest role in the health of kimchi. The fermentation process allows for “healthy bacteria” called lactobacilli to develop along the intestinal track, which allows for better digestion. Recent studies have also shown that kimchi  can possibly prevent and stop yeast infection and contain components that can possibly prevent cancer as well. Former South Korean minister of food, agriculture, forestry and fisheries proclaims that that kimchi is great for keeping the skin ageless and flawless.

Kimchi Nutrition

Kimchi contains vitamins A, B and C, which are both very important to our health. Vitamin A works in strengthening and keeping our teeth, skin and vision strong and healthy. Vitamin C works in slowing down the appearance of aging skin and lowering your cholesterol. Just 2 oz. of kimchi contains 8 percent of our daily-recommended serving of vitamin C. Also kimchi contains antioxidants, which are said to increase with longer fermentation.

Where To Get Kimchi? 

Most people in Korea will make their own kimchi, but this is not an easy and quick process, especially with the fermentation. If you don’t plan on making your own kimchi, you can easily get it at any Asian market. 


Although kimchi is all around good for your health, there are recent studies showing a connection between over consumption of kimchi and gastric cancer. This is probably in part due to the fermentation of the cabbage, because the fermentation boosts the salt content. As long as kimchi is consumed in moderation, it can be a great component of any healthy diet. 

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