The tradition of kimchi is as rich and varied as the culture itself in South Korea. With over 150 types of kimchi, each region and family adds its own touch, turning a simple dish into a symbol of heritage and identity. 

Every November, countless households come together to make kimjang kimchi, preparing not just food for the winter, but memories, connection, and care that carry them through the cold months.

According to Professor Park, the fact that the average Korean enjoys about 100 grams of kimchi every day shows how deeply this food is woven into daily life. And with historical records showing that Koreans have been eating kimchi in its current form for around 700 years.

The Lactobacillus sakei proBio65 strain 

The Lactobacillus sakei proBio65 strain (proBio65) has its roots in the time-honored tradition of Korean fermented kimchi.

Known for its remarkable ability to soothe inflammatory skin conditions like Atopic Dermatitis (eczema), its promise doesn’t end with skin health. 

To explore whether proBio65 could positively influence the immune system, the research team used an in vitro screening system1 by co-culturing freshly isolated mesenteric lymphocytes2 with this probiotic.

1. An in vitro screening system is a laboratory-based method for evaluating biological, chemical, or drug compounds outside of a living organism, typically using cells, tissues, or proteins in controlled environments like petri dishes. 

2. Mesenteric lymphocytes are specialized immune cells located in the mesenteric lymph nodes (MLNs) within the tissue connecting the intestines to the abdominal wall. They act as a critical "firewall," filtering gut-derived antigens and maintaining tolerance.