Other10 recipes

kimchi.

VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeHalalKosherFermented

ALSO KNOWN AS

baechu-kimchifermented cabbagekorean pickled cabbagegimchikimchee

Recipes with kimchi + Add to pantry

SERVING

CALORIES

PROTEIN

1.1g

CARBS

2.4g

FAT

0.50g

FIBER

1.6g

This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 43 µg of vitamin K.

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories15kcal—

Protein1.1g2%

Carbohydrates2.4g1%

Fiber1.6g6%

Sugar1.1g2%

Total fat0.50g1%

Saturated fat0.10g1%

Trans fat0g—

Cholesterol0mg0%

Water94g—

MINERALS

Sodium498mg22%

Potassium151mg3%

Calcium33mg3%

Iron1.5mg8%

Magnesium14mg3%

Phosphorus24mg2%

Zinc0.20mg2%

Copper0.05mg6%

Manganese0.10mg4%

Selenium0.50µg1%

VITAMINS

Vitamin A25µg3%

Vitamin C18mg20%

Vitamin D0µg0%

Vitamin E0.10mg1%

Vitamin K43µg36%

Thiamin (B1)0.05mg4%

Riboflavin (B2)0.02mg2%

Niacin (B3)0.30mg2%

Pantothenic acid (B5)0.10mg2%

Vitamin B60.20mg12%

Folate (B9)52µg13%

Vitamin B120µg0%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup150g

1 tablespoon15g

1 teaspoon5g

1 oz28.4g

1 lb453.6g

HEALTH BENEFITS

Why eat it.

✓Rich in probiotics that support gut health and digestion
✓Contains high levels of Vitamin K and Vitamin C
✓Low in calories and high in dietary fiber

COOKING TIPS

In the kitchen.

1Use older, more sour kimchi for stews (Kimchi-jjigae) and fried rice
2Do not rinse kimchi before use as you will lose the flavor and probiotics
3Add kimchi at the end of cooking if you want to preserve some probiotic benefits

STORAGE

Keep it fresh.

Keep refrigerated at all times in an airtight glass container
Ensure the cabbage is submerged in its brine to prevent mold growth
Use clean, dry utensils to scoop kimchi to avoid cross-contamination

FAQ

Frequently asked questions.

How long does kimchi last in the fridge?

Kimchi can last for 3 to 6 months in the refrigerator. It continues to ferment and will become more sour over time, but it is safe as long as there is no visible mold.

Is all kimchi vegetarian or vegan?

No. Traditional kimchi usually contains fish sauce, salted shrimp, or anchovies. Look for labels specifically marked 'vegan' if you avoid animal products.

Can I freeze kimchi?

Freezing is not recommended as it destroys the crunchy texture of the vegetables and may kill the beneficial live probiotics.

How can I tell if kimchi has gone bad?

Signs of spoilage include visible mold (white, fuzzy spots), an unusually foul or 'off' smell (different from its natural pungency), or if the vegetables have become excessively slimy.

What is a good substitute for kimchi?

Sauerkraut mixed with red chili flakes and a bit of garlic is the closest substitute, though the flavor profile is more acidic and less complex.

Why is my kimchi bubbling?

Bubbling is a natural sign of active fermentation. Carbon dioxide is produced by the lactic acid bacteria, which is a sign of healthy, live kimchi.

Is kimchi high in sodium?

Yes, kimchi is relatively high in sodium due to the salt used to brine the cabbage. It should be consumed in moderation if you are on a low-sodium diet.

What are the best ways to eat kimchi?

It is commonly served as a side dish (banchan), but it is also excellent in fried rice, pancakes (kimchijeon), stews, and even as a topping for burgers or tacos.

RECIPES