Kimchi is a traditional Korean vegetable probiotic food. The main ingredients are cruciferous vegetables (bachu cabbage and radish) and subingredients are red pepper powder, garlic, ginger, green onions, fermented fishes, etc. The use of high quality ingredients and predominant lactic acid bacteria (LAB) – whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominant LAB genus are Leuconostoc, Lactobacillus and Weissella in kimchi fermentation. The representative specices are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei and Wei. koreensis. The biochemical changes of kimchi are enhanced by the predominant LAB, quality and amount of ingredients, fermentation conditions, etc. Fermentation metabolites from ingredients and action of LAB and their combined effects produce the kimchi taste, quality and functionality. Kimchi, especially optimally fermented kimchi, has various health benefits such as control of colon health, antioxidation, antiaging, cancer prevention and antiobesity effects, control of dyslipidemia and metabolic syndrome, even prevention of Corona virus infection, etc due to presence of LAB, and various nutraceuticals and metabolites. The LAB contents significantly increase up to 109 CFUs/mL or g after the fermentation. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, and antimutagenic and anticancer, immunomodulatory, anti-inflammatory, antiobesity, and cholesterol and lipid lowering effects. Thus kimchi ingredients, LAB, fermentation, and metabolites are important factors that modulate various functionalities. Kimchi can also be developed as custom-made foods for different needs, race, age-adjusted kimchi and specific disease prevention such as cancer, obesity, allergy, etc. by changing the ingredients, LAB starters, and other fermentation conditions. Helath functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotics properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. We will introduce the method of kimchi manufacture, fermentation, health functionality of kimchi and the probiotic properties of its LAB.

Kimchi and its health functionality

ACS Fall 2021

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