kimchi is a traditional Korean fermented food made from vegetables seasoned with garlic, ginger, and other ingredients, whose unique flavor and aroma arise from microbial fermentation. With the global popularity of Korean cuisine and interest in functional foods, kimchi has gained attention for its immune-regulating effects. However, rapid fermentation and rancidity during distribution remain industrial challenges. Recently, natural herbal materials traditionally used in medicine have been explored as functional additives to enhance kimchi quality and stability. Herbs such as ginseng, licorice, astragalus, and angelica contain bioactive compounds like saponins and flavonoids with antioxidant and antimicrobial effects. Incorporating these herbs into kimchi can delay fermentation, improve sensory qualities, and extend shelf life by modulating microbial activity. “Herbal kimchi” is emerging as a premium health-oriented product, highlighting the potential of herbal ingredients to enhance the functional and commercial value of kimchi globally.
Lee et al. (Mon,) studied this question.