6 Reasons Why You Should Include Kimchi in Your Meals

In the past few decades, Kimchi has gained a great deal of popularity all over the world. The Korean dish has always been a part of Korean homes. Kimchi has a sour and spicy taste, with a somewhat pungent aroma. At first, people can be somewhat turned off by its unique taste. But once you get used to it, you’ll definitely start to crave it. But what makes kimchi so great? Why is it so sought after? Why is it so revered by a multitude of people?

Here are six reasons why you should include kimchi in most of your meals:

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It helps lower cholesterol levels


If you think about it, Kimchi is a superfood. It is chock full of nutrients and can help lower cholesterol levels. According to research conducted by the Pusan National University in Korea, a study was conducted on 100 young men. One group ate a large amount of kimchi to eat.

The other group, on the other hand, ate a smaller amount. The experiment lasted for a few, and afterward, both groups had their cholesterol levels checked. The researchers discovered that both group’s cholesterol levels went down. This means that kimchi has cholesterol-lowering capabilities no matter the amount you eat.

It contains probiotics


During the preparation process, kimchi ferments at room temperature for around two to three days. During this time, the kimchi starts to develop good bacteria known as probiotics. These types of bacteria are common in most fermented food items and can help strengthen your gut and promote good digestion.

Helps in weight loss


Aside from giving you a strong stomach, kimchi can be considered a great diet food. It is low in calories, high in fiber, and can be eaten as a side dish or a main course. Due to kimchi’s spicy nature, it can also make your metabolism more efficient.

It is also a perfect addition to any prep meal. One of the biggest setbacks of prep meals is the fact that they can get boring in the long run. Easting rubbery chicken breast and broccoli can make anyone go crazy with boredom. But with kimchi, you can make a bevy of dishes from it.

If you don’t have the time to make more complex dishes, you can make a packed lunch of brown rice, your choice of protein, some kimchi, and you have a healthy meal. Be sure to warn your coworkers or friends about the unusual aroma because it does take some getting used to.

It can boost your immune system


Kimchi is full of vitamins that can help boost your immune system. It is already made up of vegetables, which makes it very nutrient-dense. It contains vast amounts of vitamins A, B, C, and K. It also has a lot of calcium, iron, phosphorus, and selenium. Then add the fact that it has been fermented for a few days. This gives it a myriad of probiotics that can further boost your immune system.

If you eat kimchi on a daily basis, you won’t have to take vitamin supplements. Eat a large serving of kimchi every day and your immune system will be as well-fortified as possible.

Kimchi is extremely easy to make and store


Kimchi is produced by fermenting shredded vegetables such as cabbages, celeries, and cucumber. In a way, you can technically use any type of vegetable for your kimchi. The shredded vegetable is then mixed with coarse sea salt to help develop the flavors in the kimchi.

Afterward, the shredded vegetable is preserved in a mixture of salt, garlic, onions, and chili powder. It is then left to sit at room temperature for 24 to 48 hours. After fermenting, the Kimchi is then stored into containers, to ferment even further.

You can technically eat your kimchi a few days after it has been fermented, but if you want your kimchi to reach its full flavor, you could wait for a month or two. This is where the healthy bacteria count in the kimchi is at its highest, and it will also be at its tastiest.

Traditionally, kimchi was stored in huge earthenware jars and then lowered down into deep pits to keep them cool. Nowadays a large mason jar will do. Just make sure that your glass products are of the best quality possible. As a precaution, it is usually better to have jars custom made by a glass milk bottle manufacturer like Roetell. That way you can ensure that your jars and other glassware are of the best quality possible.

When you store your kimchi, it should be in a cool area, because warmer temperatures can accelerate the spoiling process. If stored properly, kimchi can last for three to six months. Just remember, the longer the kimchi is preserved, the stronger and sourer it will be.

You can use it for a variety of other dishes


Kimchi is best known as a side dish, but it can also be used in a variety of dishes. It’s strong and unique flavor makes it a perfect seasoning, and it is frequently used in various Korean dishes. Whether you are making something as simple as kimchi rice, or something a little bit more complex such as Kimchi Jjigae (kimchi stew) or Kimchi Buchimgae (kimchi pancake), kimchi is a truly versatile dish and adds a robust and tangy taste to any dish.



Kimchi has a strong flavor, and for Western tastebuds, it can be a bit unusual. But once you get used to it you will crave it every day. So take that the leap and make it part of your daily diet.