Kimchi
A spicy, fermented Korean cabbage dish that delivers live probiotic cultures alongside cabbage's own nutrient profile.
Gut Health
Immunity
Detox
Kimchi is a traditional fermented vegetable dish packed with probiotics, vitamins C and K, and fiber. It supports digestive and immune health. Enjoy as a side or as a topping for rice and noodle bowls.
Kimchi
Per
1/2 cup (75g)
Calories
11
Vitamin K
27%
Vitamin A
2%
Vitamin C
15%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
3%
Potassium
2%
Calcium
2%
Fiber
1.2g
Nutrition Highlights
Probiotics, vitamin K, vitamin C, capsaicin
—
Nutrition Density Score (ANDI Score)
Not officially rated
Editorial estimate
Prep Tip
Choose unpasteurized, refrigerated kimchi — pasteurization (common in shelf-stable versions) kills the live probiotic cultures.
Absorption Boost
Fiber-rich foods — prebiotic fiber feeds the probiotic bacteria in kimchi
Rice or grains — a traditional pairing that balances the spice and acidity
Use Caution If
You're on a low-sodium diet — kimchi is typically high in sodium from the fermentation brine
You take MAOI medications — fermented foods can contain tyramine; check with a doctor
Storage
Refrigerate in an airtight container; it continues to ferment and grow more sour over weeks to months.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Cold/flu frequency
Objective
(Quarterly)
Stool microbiome diversity (if tested)
Blood pressure