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What you need to know about kimchi

Updated: Jul 14, 2021

What You Need to Know About Kimchi and a little history about kimchi.

To say kimchi is a staple food in Korea is an understatement! Koreans eat kimchi with every meal. The average Korean consumes about 22 kg of kimchi per year,

It is said that the average Korean adult consumes at least one serving (100g) of kimchi a day, that is an average of 60 grams of kimchi per day. That is unless they go on a kimchi binge and devour a whole bowl, like us! My mom would always tell me, „You can’t eat kimchi by itself! You have to eat some rice!!“ while pushing the rice bowl into my hands and trying to take away my kimchi! Koreans have funny rules about food!

According to history, kimchi making, dates back to the 3rd century. Originally, kimchi was white. It wasn’t until the late 16th century when red chili peppers were introduced in Korea that Koreans started to add them to the kimchi.

Is kimchi Korean or Chinese?

Kimchi is Korea's representative ethnic and unique food, without anything similar in other countries. Kimchi is made by naturally fermenting Chinese cabbage or radish. There are about 200 types of kimchi in Korea.

Kimchi makes me beautiful. Why we say, “Kimchi makes me beautiful”. Throughout Asia, Korean women are known for their beautiful skin and lack of wrinkles. One of the reasons is because they eat kimchi every day. Kimchi is a natural antioxidant and fights free radicals and helps with anti-aging.


One of the five super foods, kimchi is loaded with antioxidants, vitamins and probiotics. Simply put, kimchi has a list of miracle benefits. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, which is found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion and recent studies has shown that it seems to help stop and even prevent yeast infections. Some studies show that kimchi has compounds that may prevent the growth of cancer.

  • Super food one of the top 5 Super Foods (when not processed)

  • Super probiotic probiotic on steroids and more probiotics than yogurt

  • Super delicious that’s why we’re love at first bite!

  • No MSG

  • Non-GMO

  • Fat free

  • Gluten free

  • No cholesterol

  • Low in calories and high in fiber

  • Raw & healthy

  • Probiotic Powerhouse - more probiotics than yogurt, heals leaky gut and restore gut inbalance

  • Rich in antioxidants – helps to get rid of free radicals and fights aging and wrinkles

  • Rich in vitamins and minerals

  • Packed with vitamin A, B1, B2, C and folate

  • Iron and manganese - helps to combat anemia

  • Inhibits cell oxidation

  • Heals and restores

  • Boost energy

  • Boosts your immunity

  • Aids in weight management


  • We use premium Napa cabbage

  • Everything is hand cut and inspected


The beauty of kimchi is that it never gets too old! As it ages, it continues to ferment and becomes more sour, which is perfect for cooking. Koreans will let kimchi age for a half a year or more for just the right amount of sourness. There are restaurants in Korea that pride themselves in cooking with kimchi that is a year old. So, don’t throw out your kimchi! Instead, use it for kimchi jeon, kimchi stew with smoked pork or kimchi stir-fried rice.

Before you close the jar press the kimchi down firmly to release any air and make sure that it is covered with the juice. Store your kimchi in an airtight container (cover with a plastic sheet if you will leave it for a week or longer) and in a cool place at 4C/34F. If you want to age your kimchi faster, then just leave it on the counter for a day or two. You will need to “burp” it by opening the lid and pressing it down every few days to release the gas and keep it from exploding.

KimchiLove♥️ ...from our kitchen to yours.

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