Korean Kimchi

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, seasoned with a blend of chili powder (gochugaru), garlic, ginger, and fermented seafood. It is a staple in Korean cuisine, originating from the Silla Dynasty and deeply rooted in the country's culinary heritage.

🍳 View the full Korean Kimchi recipe →

🍽️ Nutrition at a glance

Kimchi is low in calories and fat, with a moderate amount of carbohydrates from the vegetables and some protein from the fermentation process. It is a great source of vitamins A, C, and K, as well as probiotics that support gut health.

Nutrition breakdown

Calories	33 kcal
Protein	2.4 g
Carbs	6.2 g
Fat	0.5 g
Fiber	2.8 g
Sugar	2.4 g
Sodium	1560 mg
Vitamin C	18 mg
Vitamin K	43 mcg
Vitamin A	290 IU
Folate	40 mcg
Iron	1.5 mg
Calcium	60 mg
Potassium	350 mg
Manganese	0.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Kimchi is a living food, teeming with beneficial lactobacillus bacteria that develop during fermentation, which not only preserves the vegetables but also enhances their nutritional profile. Culturally, it is so integral to Korean identity that there is a traditional annual event called 'Kimjang,' where families and communities come together to make large batches for the winter.