kimchi
Also known as: kim chee, gimchi
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Also known as: kim chee, gimchi
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.
Yes, kimchi is very healthy. It's rich in probiotics, particularly Lactobacillus bacteria, which support gut health and digestion. It's also an excellent source of vitamins A, C, and K, and antioxidants, contributing to immune system support.
Per 100g, kimchi is very low in calories, containing approximately 15 calories. It has about 2.4g of carbohydrates and 1.1g of protein, making it a nutrient-dense, low-calorie food.
Yes, kimchi can be beneficial for weight loss. It's low in calories and high in fiber, which helps promote satiety and reduce overall calorie intake. The probiotics may also support a healthy metabolism.
Traditional kimchi often contains jeotgal (fermented seafood, like anchovy sauce or shrimp paste), making it not vegan. However, many vegan versions are available that use soy sauce or mushroom broth for umami instead. Always check the ingredient list.
Most traditional kimchi recipes are naturally gluten-free. However, some commercial brands might use soy sauce containing wheat or other gluten-containing ingredients. Always check the label to ensure it's certified gluten-free if you have a sensitivity.
Yes, kimchi is generally suitable for diabetics. It's low in carbohydrates and has a low glycemic index. The fiber content and probiotics may also help regulate blood sugar levels, but moderation is key due to its sodium content.
Kimchi is incredibly versatile. It can be eaten as a side dish with almost any meal, added to stir-fries, fried rice, stews (like kimchi jjigae), or used as a topping for noodles, tacos, and sandwiches. It adds a unique tangy, spicy, and umami flavor.
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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View all other →Kimchi has a complex flavor profile that is spicy, sour, savory, and slightly sweet, with a distinct umami depth. The fermentation process gives it a tangy, pungent taste, while the chili flakes provide a varying level of heat.
Kimchi should always be stored in an airtight container in the refrigerator. This slows down the fermentation process and prevents its strong odor from permeating other foods. Ensure it's submerged in its liquid for best preservation.
Properly stored in the refrigerator, kimchi can last for several months, even up to a year, as it continues to ferment slowly. Its flavor will become more sour and pungent over time, which some prefer. It's generally safe to eat as long as it smells fresh and doesn't show signs of mold.