Hi Reader,

Have you noticed how kimchi seems to be everywhere lately?

You see it on restaurant menus.
In grocery stores.
In health articles.
Even doctors and nutrition researchers are talking about it.

For centuries, kimchi has been a staple in Korean cuisine — a daily side dish made from fermented vegetables, most often Napa cabbage. But recently, scientists have begun studying it more closely… and the results are fascinating.

​A recent study found that regularly eating kimchi doesn’t just “boost” immunity — it may actually fine-tune the immune system, helping certain immune cells respond more effectively while reducing unnecessary inflammation.

Pretty remarkable for something made from cabbage, salt, and a few seasonings.

Of course, traditional cultures didn’t need modern science to tell them this.

For generations, fermented foods like kimchi, sauerkraut, and pickles have been valued for their ability to preserve vegetables and support health. Fermentation fills the food with beneficial bacteria that help create the tangy flavor — and those microbes also interact with our gut microbiome.

And since so much of the immune system is connected to the gut, it makes sense that fermented foods are drawing so much attention right now.

But kimchi has another thing going for it that immediately catches your eye.

That beautiful red color.

The vibrant color comes from gochugaru, Korean chili flakes. Unlike many hot peppers, gochugaru offers a gentle warmth and a deep, brick-red color that give kimchi its signature look.

If you’ve ever wondered what those chili flakes are and why they’re so special, I wrote a short guide explaining them here:

​https://www.makesauerkraut.com/gochugaru/​

For years, I put off making kimchi.

A friend of mine who served in the Peace Corps in Korea once told me that kimchi had a strong, fishy smell that took getting used to. After hearing that story, I quietly decided that kimchi might be a little too… adventurous for my kitchen.

So I stuck with sauerkraut.

Eventually, curiosity won.

When I finally made my first batch of kimchi, I discovered something surprising:

It wasn’t fishy at all.

Kimchi varies widely across Korea. Some coastal regions use small amounts of raw seafood, which is why my friend had a negative reaction.

Many everyday kimchi recipes simply use a small splash of fish sauce (there are some great plant-based substitutes), which adds savory depth without overpowering the ferment.

That’s the approach I use in my own recipe.

Next week, I want to share something that often surprises people who already love sauerkraut:

how kimchi is similar to sauerkraut… and how it’s completely different.

Understanding that comparison makes kimchi much easier to approach.

Meanwhile, check out gochugaru. My go-to seasoning in the kitchen for a subtle kick of heat.

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