The objective of this study was to investigate preventative effects of oral administration of Jijang kimchi extracts for 30 days on diabetes and liver damage in a rat model of streptozotocin-induced diabetes and alcohol-induced liver injury. Experiment 1 (diabetic model animals) had four groups: NC (normal control), DC (diabetic control), DCCK (group with DC plus commercial kimchi extracts), and DCJK (group with DC plus Jijang kimchi extracts). Experiment 2 (alcoholic liver injury model animals) also had four groups: NC (normal control), CCL4 (carbon tetrachloride), ALCK (group with one bottle of Soju plus commercial kimchi extracts), and ALJK (group with one bottle of Soju plus Jijang kimchi extracts). In experiment 1, blood triglyceride, total cholesterol, LDL-C, glucose, ALT, and AST levels in kimchi extract groups were lower compared to DC, while blood glucose was reduced by 9% in DCJK compared to that in DCCK (p<0.05). Blood insulin was higher in kimchi extract groups compared to that in DC. It was higher in DCJK than in DCCK (P < 0.05). Weights of liver and spleen were higher in the order of NC=DCJK > DCCK > DC. However, blood IgE level was lower in order of NC=DCJK > DCCK > DC (p<0.05). In experiment 2, blood ALT, AST, and bilirubin levels were lower in ALJK and NC than in ALCK (p<0.05). Regarding clinicopathological changes in liver tissues, the CCL4 group showed severe damage. Groups with 1 bottle of Soju and kimchi extracts also tended to cause injuries. However, the protective effect of ALJK against alcoholic injury to the liver was superior to that of ALCK. These results suggest that intake of Jijang kimchi can improve insulin secretion and immune capacity while lowering blood lipid profile, glucose, ALT, AST, and bilirubin in rat model of diabetic and alcoholic liver injury.