kimchi
Also known as: baechu-kimchi, fermented cabbage, korean pickled cabbage, gimchi, kimchee
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Also known as: baechu-kimchi, fermented cabbage, korean pickled cabbage, gimchi, kimchee
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Korean staple of fermented napa cabbage in a spicy, savory, and tangy paste. This homemade kimchi recipe is packed with umami and probiotics, perfect as a side dish or an ingredient in countless other dishes.
A classic Korean staple featuring crisp napa cabbage fermented in a fiery, umami-rich paste of gochugaru, fish sauce, and garlic. Perfect for adding a spicy, tangy kick to any meal, from rice bowls to stews.
A crunchy, tangy, and spicy salad that brings together the bold flavors of Korean kimchi with fresh Indian vegetables. It's a quick, refreshing side dish that's ready in minutes and packs a flavorful punch.
A vibrant, savory, and slightly spicy fried rice packed with tangy kimchi, smoky bacon, and fluffy scrambled eggs. This Korean comfort food classic, known as Kimchi Bokkeumbap, is a fantastic way to use leftover rice and comes together in under 30 minutes.
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.
No. Traditional kimchi usually contains fish sauce, salted shrimp, or anchovies. Look for labels specifically marked 'vegan' if you avoid animal products.
Freezing is not recommended as it destroys the crunchy texture of the vegetables and may kill the beneficial live probiotics.
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.
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.
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.
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.
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.
kimchi is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
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