Korean Baechu Kimchi
Baechu Kimchi is the iconic Korean fermented napa cabbage dish, made by salting cabbage and fermenting it with a paste of gochugaru (Korean chili flakes), garlic, ginger, scallions, and often salted seafood like fish sauce or shrimp paste. It is the most common and foundational type of kimchi, originating from Korea and central to its cuisine.
🍽️ Nutrition at a glance
It is generally low in calories (around 15-25 calories per 100g serving) and is a good source of vitamins A and C, as well as dietary fiber. The fermentation process creates beneficial probiotics, while the added chili and seafood contribute small amounts of capsaicin and minerals.
Nutrition breakdown
| Calories | 33 kcal |
| Protein | 2.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 2.4 g |
| Sugar | 2 g |
| Sodium | 1230 mg |
| Vitamin C | 18 mg |
| Vitamin K | 41 mcg |
| Vitamin B6 | 0.2 mg |
| Folate | 36 mcg |
| Iron | 1.5 mg |
| Calcium | 33 mg |
| Potassium | 210 mg |
| Manganese | 0.2 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a cornerstone of Korean meals, often served as a side dish (banchan) and used in countless other dishes. Nutritionally, its fermentation process not only preserves the cabbage but also creates a living food rich in probiotics, which are known to support gut health.
