Fermentation February: Kimchi

Kimchi is a staple traditional Korean dish. It’s made from cabbage (and sometimes radishes), salt, garlic, vinegar, and red chili paste/flakes. It’s so popular in Korean culture that each person consumed on average 40 pounds of it in a year.

Why is it beneficial?

First and foremost, kimchi has probiotics from fermentation that help with digestion and your immune system. In addition to that, kimchi also contains vitamins A, B, and C. Vitamins A and C act as antioxidants and B vitamins are important for a wide range of functions. Fermented cabbage has also been shown to prevent the growth of cancer cells.

Adding It to Your Diet

You can buy Kimchi through our online marketplace here. If you are not familiar with the flavor, experiment with adding it to dishes until you get a feel for it. It tastes amazing with Pho or over noodles, but you can get more creative by adding it to sandwiches or over your morning eggs.


We would love to see your creations. Tag us in your fermentation products, @weeklyfig and use the hashtag #fermentationfeb


Weekly Fig is a private membership association for local sustainable foods. 



Meet the Author


Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.