Sehyeon Song, Min Ji Jang, Md Ariful Haque, Md Abdur Razzak, Samuel I. Haruna, Jaehyun Ahn, Seockmo Ku
Background Kimchi, a traditional Korean fermented food, is globally recognized for its dynamic microbial succession, diverse bioactive metabolites, and potential health benefits. However, global kimchi production faces challenges related to climate change, ingredient variability, and regulatory standards, highlighting the need for modern scientific and policy approaches. Scope and approach This review integrates insights from omics technologies, AI-assisted bibliometric mapping, and comparative fermentation studies to explore the mechanisms underlying kimchi’s health effects and to identify research trends and gaps. It also examines the impacts of environmental factors on microbial communities and evaluates strategies for globalizing kimchi production while preserving its cultural identity. Codex standard modernization is discussed to reflect the diversity of worldwide kimchi manufacturing practices. Key findings and conclusions Multi-omics reveal how lactic acid bacteria succession shapes metabolite profiles and health effects, guiding precision fermentation and starter design. Climate and agriculture data highlight napa cabbage risks, while CRISPR breeding offers climate-resilient crops. AI-enabled fermentation modeling enables predictive quality control and scalable production. Together with Codex modernization, these insights outline a roadmap for safe, reproducible, and globally adaptable kimchi. Kimchi exemplifies how a traditional food can unite modern science and policy to serve as a model for future functional foods worldwide.