Ingredient in Kimchi
Kimchi is a staple Korean side dish (banchan) made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes. The fermentation process is driven by a vibrant mix of ingredients including chili powder (gochugaru), garlic, ginger, and salted seafood, creating a complex, pungent, and spicy flavor profile. It is a cornerstone of Korean cuisine, served with nearly every meal.
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🍽️ Nutrition at a glance
Kimchi is a low-calorie, low-fat, and low-carbohydrate food that is an excellent source of dietary fiber, vitamins A, C, and K, and beneficial probiotics. A typical serving (around 1/2 cup) contains roughly 20-30 calories, making it a nutrient-dense addition to a diet.
Nutrition breakdown
| Calories | 23 kcal |
| Protein | 1.7 g |
| Carbs | 4.3 g |
| Fat | 0.2 g |
| Fiber | 1.6 g |
| Sugar | 1.8 g |
| Sodium | 747 mg |
| Vitamin C | 18 mg |
| Vitamin K | 32 mcg |
| Vitamin A | 25 mcg RAE |
| Folate | 24 mcg |
| Iron | 1.1 mg |
| Calcium | 33 mg |
| Potassium | 147 mg |
| Sodium | 747 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, kimchi is a symbol of Korean identity and community, with the tradition of 'kimjang' (communal kimchi-making) recognized as a UNESCO Intangible Cultural Heritage. Nutritionally, its fermentation process creates a rich source of probiotics that support gut health, and its ingredients are known for their antioxidant and anti-inflammatory properties.
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AI estimate may be inaccurate · Terms