Source
Vitamin K
43.6 μg · 36% DV target
Kimchi is a traditional Korean staple of salted and fermented vegetables, most commonly napa cabbage and radishes, valued for its complex umami profile and lactic acid fermentation process.
As a fermented food, kimchi contains live lactic acid bacteria (probiotics) that have been shown in clinical trials to improve gut microbiota diversity and reduce markers of inflammation.
Regular consumption is associated with improved metabolic markers, including better insulin sensitivity and blood pressure regulation, particularly when compared to non-fermented cabbage.
The fermentation process creates bioactive compounds like 3-hydroxy-3-methylglutaric acid, which research suggests may help lower cholesterol levels by inhibiting specific enzymes.
While nutritionally dense, the traditional preparation involves significant amounts of salt, which is a consideration for those monitoring sodium intake for cardiovascular health.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
43.6 μg · 36% DV target
0.21 mg · 16% DV target
52.0 μg · 13% DV target
2.50 mg · 14% DV target
498 mg · 22% DV target
Not a benefit — best kept low
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Fermentation continues slowly in the fridge, making it sourer over time.
Primarily composed of hardy field vegetables with low carbon footprints.
There are over 180 recognized varieties of kimchi, ranging from the common spicy cabbage versions to non-spicy 'white' kimchi and seasonal varieties made with cucumber or mustard leaves.