Kimchi is a traditional Korean food of salted and fermented vegetables. gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood) are generally used for seasonings with napa cabbage and Korean radish. There are many different microorganisms in kimchi including Lactiplantibacillus plantarum, Leuconostoc mesenteroides, Weissella cibaria, and so forth. Kimchi not only contains a variety of nutrients but also has useful functions of human body reducing cholesterol, inhibiting undesirable microorganisms, and strengthening immune system. The anti-oxidant effect of KimchiFerm was shown with the test result of Inhibiting H2O2 (Endogenous ROS) inhibiting and DPPH scavenging activities.