Once Avoided for Its Smell, Kimchi Now Takes Center Stage on U.S. Tables as a Healthy and Delicious Choice

WSJ Highlights Rising Popularity of Fermented Foods
More Americans Seek Healthy Options
"Kimchi Reduces Gut Inflammation"

At a kimchi-making sharing event, people are making napa cabbage kimchi.

As more consumers in the United States seek out fermented foods, kimchi is emerging as a representative health food.

On November 11 (local time), The Wall Street Journal (WSJ) reported, "Fermented foods such as kimchi, sauerkraut, and yogurt are no longer just side dishes, but are taking center stage at the table," introducing kimchi to its readers.

According to the report, an increasing number of Americans who are health-conscious are turning to fermented foods such as sauerkraut (German-style kimchi), pickles, tempeh (an Indonesian food made from fermented soybeans), and sourdough bread (bread made with a symbiotic culture of lactic acid bacteria and yeast), along with kimchi. The WSJ described kimchi as "a leading fermented food that improves the gut microbiome and reduces inflammation."

The WSJ also noted that Robert Kennedy Jr., the U.S. Secretary of Health and Human Services who is leading the "Make America Healthy Again" campaign, is an enthusiast of fermented foods.

Foreigners attending the Seoul Food Week - Traditional Market Tour Kimchi Class last year are making Seoul-style kimchi.

The growing interest in fermented foods is driven by the increasing awareness that they are beneficial to health. Maria Marco, a professor of food science at the University of California, Davis, explained, "Fermented foods are richer in components that protect the gut barrier than raw ingredients," adding, "The anti-inflammatory effects of kimchi and sauerkraut stem from this." A research team at Stanford University published results in the international journal Cell in 2021, showing that people who consumed yogurt, kefir, and kimchi had increased gut microbiome diversity and decreased inflammation markers.

The fermented food market in the United States is also continuing to grow. According to market research firm NielsenIQ, as of October 4, sales of fermented foods and related ingredients over the past year reached $61.17 billion (about 90 trillion won), an increase of about 27% compared to four years ago. Stephanie Mattucci, Senior Strategist at market research firm Mintel, stated, "Consumer demand for gut health and 'less processed foods' is a key driver of this growth."

As a result, the U.S. food industry is racing to launch a variety of fermented products, including kimchi. American startup Cleveland Kitchen introduced its "Classic Kimchi" without traditional fish sauce in 2021, followed by a "Mild Kimchi" with reduced spiciness in 2022. The company explained that these products are gaining popularity among consumers who are curious about kimchi.