FERMENTATION & HEALTH BENEFIT
Probiotic Medicine in a Jar of Kimchi.
What is fermentation?
발효란 무엇인가요?
Fermentation (발효, balhyo) is a natural biochemical process where microorganisms such as lactic acid bacteria (유산균, yusangyun) break down sugars and starches into acids or alcohols under anaerobic (무산소, oxygen-free) conditions.
In kimchi, this process creates:
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Lactic acid → gives tangy flavour & lowers pH
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Carbon dioxide → creates bubbly texture
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Bioactive compounds → antioxidants, peptides, enzymes
Fermentation preserves food naturally without heat or preservatives, enhances nutrition, and produces beneficial compounds that boost gut, immune, and metabolic health.
Source: “Biochemical and Microbial Mechanisms of Kimchi Fermentation” – Lee et al., WIKIM Journal of Fermentation Studies, 2021
Lactic Acid Bacteria in Kimchi
김치 속 유산균 Probiotic Heroes in Kimchi
Kimchi is one of the richest naturally occurring sources of lactic acid bacteria (LAB), sometimes containing over 1 billion CFU (colony forming units) per gram after optimal fermentation.
Top Microbial Strains in Kimchi:
Bacteria | Role | Health Benefits |
|---|---|---|
Lactobacillus brevis | Common in late-stage kimchi | Helps reduce intestinal pathogens |
Pediococcus pentosaceus | Acid-tolerant strain | Supports microbiome balance |
Weissella koreensis | Unique to Korean kimchi | Antimicrobial & supports immunity |
Leuconostoc mesenteroides | Starter strain in early fermentation | Produces mannitol (natural sweetener) & CO₂ |
Lactobacillus plantarum | Dominant in aged kimchi | Boosts gut lining & anti-inflammatory effects |