Kimchi: Ancient Wisdom, Modern Gut Power

For centuries, Korean families have gathered each autumn to prepare kimjang - the seasonal ritual of making kimchi to last through the long winter months. More than just food, it’s culture, community, and resilience in a jar.

A little data to chew on:

• Over 200 types of kimchi are recorded in Korea, each region adding its own flavor.

• Kimchi was officially recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

• A single serving offers beneficial lactic acid bacteria that support digestion, mood, and immunity—making it a true “functional food.”

Why it matters today:

Just like our ancestors, we need foods that sustain us through the colder months. Fermentation not only preserves vegetables but enhances nutrition, creating digestive enzymes + probiotics that keep our guts strong and our bodies resilient.

More about the benefits of traditionally fermented food & drinks here.

Want to learn how?

I’ll be teaching workshops in the Edmonton area this fall where you’ll discover how to prepare your own sauerkraut / kimchi, along with the science, art, tradition, and hands-on practice.

Prefer to taste before you make?

Probiotic-rich ferments (including kimchi) are available at my Probiotic Pick-Up Farm Stand in the Capilano/ Gold Bar area of Edmonton. Contact me for more information.

Let’s carry on the tradition, nourish our guts, and ferment our way into winter together.

Stay Nourished and Ferment on,

Elaine Doucette Cl.H. Clinical Herbalist, Iridologist, traditional foods & fermentation revivalist; practicing traditional food nutrition and herbal medicine for over 20 years.