ReviewFrontiers in microbiology2016
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 99 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
99 citing papers in PubMed, 1 synthesis or guideline pooled it, 296 citations in OpenAlex.
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- Trial
- Effect of a balanced Korean diet on metabolic risk factors among overweight/obese Korean adults: a randomized controlled trial.European journal of nutrition · 2020Trial
- Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men.The Journal of nutrition · 2018Trial
- Comparative Effects ofJournal of microbiology and biotechnology · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake.Nutrients · 2026Article
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota.Microbiology spectrum · 2026Article
- Immune-nutritional interactions in endometriosis: current evidence and future perspectives in disease management.Frontiers in immunology · 2026Review
- Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates.Current research in food science · 2026Article
- Neuroprotection of fermented small black soybean (Food science and biotechnology · 2025Article
- Chemometric Discrimination of Korean and Chinese Kimchi Using Untargeted Metabolomics.Metabolites · 2025Article
- Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi.Foods (Basel, Switzerland) · 2025Article
- From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.Molecules (Basel, Switzerland) · 2025Article
- Flavor biotransformation of "Uiseong" garlic during the fermentation process by lactic acid bacteria.Food science and biotechnology · 2025Article
- Isolation and Characterization of Probiotic Bacteria from Traditional Foods.Applied biochemistry and biotechnology · 2025Article
- One-pot bioconversion of fungal lipid to mycodiesel: a sustainable approach.Antonie van Leeuwenhoek · 2025Article
- Bacterial community in homemade kimchi and probiotic characterization ofFrontiers in microbiology · 2025Article
- Antibiotic Susceptibility and Technological Properties ofMicroorganisms · 2024Article
39 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem, and health benefits of kimchi.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.