The Benefits of Kimchi And Why I Keep Making It

I didn’t always appreciate kimchi.

As a kid, I only knew it as something my mom made or bought at the local asian market that I didn't really see anywhere else. Kimchi wasn't common outside of Korean households in the 90's. But as I got older, especially after becoming a mom, an herbalist, and a business owner, I started to understand what it really was: food as medicine. And more than that, food as a connection to my heritage and a nostalgic longing for my mom's nurturing food.

Kimchi has been a part of my family for generations. The recipe I make today is rooted in the North Jeolla province, where my family lived and cooked with what they had and with intention. My grandma, halmoni, became a chef and moved to the seaside where my mom learned to also cook. These flavors are woven into many of our family recipes today. When I started making kimchi myself, I realized it wasn’t just about the ingredients; it was about connection. To her, to my mom, to the land.

Making Cabbage Kimchi

So... why kimchi? What are the benefits to eating kimchi?

There are so many benefits to eating kimchi. Aside from its deeply personal roots, kimchi is genuinely one of the most nourishing foods I know. It’s full of probiotics that support gut health, which means better digestion, better mood regulation, and better immunity (your gut does a lot). It’s also packed with vitamins A, C, and K, plus antioxidants and fiber from ingredients like napa cabbage, radish, garlic, and Korean red pepper flakes.

And because it's fermented, it's alive. That aliveness is part of what makes it so healing. There are studies to show that eating kimchi can help with inflammation, improve cognitive impairments, enhance immunity, prevent atherosclerosis, and so much more. You can read a collection of studies here.

A ritual, not just a recipe

When I make kimchi, it's a ritual, a certain tradition that I follow taught to me by my mother. There’s something calming about salting cabbage, slicing radishes, mixing in garlic and ginger with my hands, and watching it all come together. It’s messy, sure, but in the best way. It’s grounding. Meditative. A kind of ancestral self-care that reminds me I come from people who knew how to preserve, how to care, and how to nourish with what they had. We meticulously wash our produce multiple times.

I’ve shared my kimchi at markets and through my shop, and the feedback I get, especially from people who grew up with different versions, is always humbling. Kimchi isn’t one thing. It shifts based on family, region, and season. I love that. It means we all carry our own story in each bite. I encourage you to try different makers!

My mom making radish kimchi

If you’ve never tried it…

Start small. A spoonful alongside rice. A bite with eggs or noodles. Let your taste buds warm up to it.

If you already love it, maybe you’ll taste something familiar in mine, or maybe something new. My hope is that each jar I make offers not just flavor, but a little healing, too. A way for you to connect with something that brings healing to the table.