Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018)

Abstract
 I. 서 론
  1. 김치의 종류
  2. 김치의 재료
  3. 제조방법 및 레시피
  4. 발효와 유산균
 III. 김치의 건강기능성
  1. 대장 건강 증진
  2. 항산화 및 항노화 효과
  3. 암예방 및 항암효과
  4. 항비만효과
  5. Hypolipidemic(HL)효과와 대사증후군 조절효과
  6. 김치유산균의 기능성
 IV. 요약 및 결론
 References

• 박건영(차의과학대학교 식품생명공학과) | Kun-Young Park (Department of Food Science and Biotechnology, Cha University) Corresponding author
• 홍근혜(차의과학대학교 식품생명공학과) | Geun-Hye Hong (Department of Food Science and Biotechnology, Cha University)