A fermented food that has been a staple on plates in Korea for thousands of years has gone global in the past decade, with new research revealing that kimchi can lower triglycerides and blood pressure and regulate fasting glucose levels. The studies, which span 2011 to 2023, largely focus on kimchi's ability to lower blood pressure – which has surprised scientists, given that its often high in sodium – and boost metabolic function. One study found that people who regularly consumed kimchi had 1.93 mg/dL lower fasting glucose, 28.88 mg/dL lower triglyceride levels and reductions in systolic and diastolic blood pressure by 3.48 mmHg and 2.68 mmHg, respectively, compared to a control group. “In clinical settings, even a reduction of 5 mmHg in systolic blood pressure is considered a meaningful improvement. More broader demographic studies are needed to better understand how kimchi impacts the health of non-Asian consumers.