Kimchi Nutrition Facts and Health Benefits Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search Nutrition Facts Fruit and Vegetables Kimchi Nutrition Facts and Health Benefits By Sarah Garone, NDTR Sarah Garone, NDTR Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. Learn about our editorial process Updated on September 27, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Marisa Moore, RDN, MBA Medically reviewed by Marisa Moore, RDN, MBA Marisa Moore is a registered dietitian nutritionist with a BS in nutrition science and MBA in marketing. She is also the founder of Marisa Moore Nutrition. Learn about our Medical Review Board Print Verywell / Alexandra Shytsman Table of Contents View All Table of Contents Nutrition Facts Health Benefits Allergies Adverse Effects Varieties Storage and Food Safety How to Prepare If you’ve ever had authentic Korean food, you’ve likely tried kimchi. This staple of Korean cuisine—perhaps the most esteemed and well-known of all Korean foods—is made of salted, fermented vegetables and typically served as a side dish. Though it usually begins with cabbage as its base, dozens of varieties of kimchi exist using other vegetables, such as radish, cucumber, or onion. In addition to its popularity as a savory, spicy side dish, kimchi comes with several health benefits—especially an abundance of probiotics from its fermentation process. With minimal calories, a low carb count, and zero fat, kimchi can be a healthy choice for just about anyone. Kimchi Nutrition Facts A typical half-cup serving of kimchi (85g) provides 20 calories, 0g fat, 1g of protein, and 4g carbs. Kimchi is an excellent source of vitamin C and vitamin A. The following nutrition information has been provided by the USDA. Calories: 20Fat: 0gSodium: 290mgCarbohydrates: 4gFiber: 1gSugars: 2gProtein: 1gVitamin C: 18mgIron: 1.08mgVitamin A: 375mcgCalcium: 40mg Carbs At 4 grams of carbs per serving, 1 of which comes from fiber, kimchi is relatively low-carb. Be aware, though, that many kimchi recipes add sweeteners, such as honey or fruit juice, to balance out the dish’s sourness. The more sweetener, the more carbs. Fats A simple ingredient list of mostly vegetables makes kimchi naturally fat free. Protein Kimchi isn’t exactly a protein power player. A half-cup serving provides just 1 gram of plant-based protein from veggies. However, recipes that include seafood like shrimp or squid will contain higher amounts of this macronutrient. Vitamins and Minerals Vitamins and minerals in kimchi vary depending on the vegetables used. A Napa cabbage-based kimchi includes plenty of vitamin C and vitamin K, as well as smaller amounts of iron, calcium, copper, and potassium. A kimchi recipe with carrots will contain significant vitamin A, and one with radishes will supply some folate, potassium, and riboflavin. Since all varieties of kimchi are made with salt, sodium is a mineral to watch out for. In just a half-cup serving, you may take in nearly 300 milligrams (13% DV) of your daily sodium. Hidden Sources of Sodium and How to Reduce Your Overall Intake Calories A half-cup serving of kimchi (85g) provides 20 calories, about 53% of which come from carbs, 21% from protein, and 26% from fat. Summary Kimchi is a flavorful and nutritious food packed with nutrients due to the vegetables used in its production. Kimchi is high in vitamin C, vitamin A, and iron. Health Benefits Kimchi is a popular food, and a versatile one that can provide health benefits. Compatible with Special Diets With kimchi’s simple, plant-based ingredients, it’s suitable for just about any special diet. Those on vegan, vegetarian, low-carb, gluten-free, and dairy-free eating plans can all enjoy this tangy Korean dish. Supports Digestion The lactic acid that ferments cabbage into a piquant side dish in kimchi also provides healthy bacteria that can take up residence in your gut. Consuming probiotics through kimchi promotes smooth digestion and reduced constipation. May Boost the Immune System The probiotics in fermented foods like kimchi not only improve digestion—they may also help improve immune function. Some research has suggested that when people stop eating fermented foods, their immune response decreases. And the vitamin C in kimchi is a known immune booster. May Reduce Inflammation In a 2015 study, researchers isolated a compound in kimchi known as HDMPPA and studied its interaction with inflammatory proteins. They discovered that HDMPPA counteracted the proteins' inflammatory effect. This isn't enough to conclude that kimchi always reduces inflammation, but further study could help confirm this finding. Could Improve Asthma Symptoms A 2014 study of Korean adults found that the more kimchi they consumed, the less likely they were to experience asthma. More research is needed to make a definitive connection between kimchi and asthma risk, but these results are promising. Allergies Commercial and home-prepared kimchi is often free of all top eight food allergens—but check ingredient labels to be sure. Some preparations, for example, may contain fish sauce, shrimp, or shrimp paste, which are a no-go for those with a fish or shellfish allergy. Adverse Effects Though kimchi is a nutritious food with plenty of potential health benefits, it may come with adverse effects for some people. Depending on its preparation, kimchi may be high in sodium, meaning it might not be the best choice for those on a heart-healthy or otherwise sodium-restricted diet. If you’re sensitive to strong flavors, you might not enjoy the taste of kimchi. It’s also possible, with its high levels of probiotics, that kimchi could cause bloating or an upset stomach. Varieties Traditionally, kimchi is made from cabbage. But a wide variety of vegetables can stand in for or be combined with this leafy green, from carrots to radishes to cucumbers. Some kimchi recipes include fish or meat for an added oomph as a main dish, while water kimchi is a soup-like version served in broth. The only real “requirement” for kimchi is a base of fermented vegetables. If you try making kimchi, experiment with recipes that use alternative veggies, spices, or other additions. Storage and Food Safety When it comes to food safety, fermentation is a tricky beast. You may be surprised to learn that store-bought kimchi (or homemade kimchi properly canned in a sterilized jar) can be kept at room temperature for up to a week after opening. If you’d like to hang on to your jar of Korean heaven a bit longer, though, stash it in the fridge, where it will stay fresh for three to six months. Don’t forget that even when kimchi is bottled or jarred, its beneficial bacteria are still working their fermentation magic. Because the fermentation process is ongoing, kimchi’s taste may become increasingly sour and its texture mushier over time. This doesn't mean the jar has gone bad, though. Kimchi that doesn’t have an odd smell or mold should be good to eat. How to Prepare Making your own kimchi may sound daunting. But while fermentation takes time, the DIY process isn’t that complicated. Select a recipe that begins with vegetables like cabbage, radish, and carrot. Slice the veggies into chunks, then sprinkle generously with salt. Next, leave the veggies to sit in salt (some recipes also call for water) for several hours to allow fermentation. Finally, drain the vegetables of excess water, then add flavoring ingredients like sweetener and spices. Serve kimchi as a side dish with Korean pancakes, fried rice, or noodles—or make it a meal by itself by adding a protein like fish, meat, or tofu. 6 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Kimchi. FoodData Central. U.S. Department of Agriculture. Higashikawa F, Noda M, Awaya T, Nomura K, Oku H, Sugiyama M. Improvement of constipation and liver function by plant-derived lactic acid bacteria: a double-blind, randomized trial. Nutrition. 2010;26(4):367-74. Olivares M, Díaz-Ropero MP, Gómez N, et al. Dietary deprivation of fermented foods causes a fall in innate immune response. Lactic acid bacteria can counteract the immunological effect of this deprivation. J Dairy Res. 2006;73(4):492-8. doi:10.1017/S0022029906002068 National Institutes of Health Office of Dietary Supplements. Vitamin C: Fact sheet for health professionals. Jeong JW, Choi IW, Jo GH, et al. Anti-inflammatory effects of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, an active component of Korean cabbage kimchi, in lipopolysaccharide-stimulated BV2 microglia. J Med Food. 2015;18(6):677-84. doi:10.1089/jmf.2014.3275 Kim H, Oh SY, Kang MH, Kim KN, Kim Y, Chang N. Association between kimchi intake and asthma in Korean adults: the fourth and fifth Korea National Health and Nutrition Examination Survey (2007-2011). J Med Food. 2014;17(1):172-8. doi:10.1089/jmf.2013.3013 By Sarah Garone, NDTR Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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