Kimchee Nutrition Facts

Calories, fat, protein, and carbohydrate values for Kimchee.


There are 23 calories in Kimchee.


Nutrition Facts
Serving Size:


cup (150 grams)

Amount Per Serving
Calories from Fat 6.8
Calories 23

% Daily Value*

Total Fat 0.8 grams

Saturated Fat 0.1 grams

Polyunsaturated Fat 0.4 grams
Monounsaturated Fat 0.1 grams

Cholesterol 0 milligrams

Sodium 747 milligrams

Potassium 227 milligrams

Total Carbohydrates 3.6 grams

Dietary Fiber 2.4 grams

Sugars 1.6 grams
Protein 1.7 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Frozen Foods > Vegetable Based Products

How long would it take to burn off 25 KCal?
Walking (3mph) 6 minutes
Running (6mph) 2 minutes
Bicycling (10mph) 3 minutes
Values estimated based on person weighing 140 lbs.

Additional Information

Kimchee, a traditional Korean dish, has gained immense popularity worldwide for its unique flavors and health benefits. Made from fermented vegetables such as cabbage and a variety of spices, kimchee offers a tantalizing taste experience that combines sour, spicy, and umami. In this feature article, we take a closer look at the characteristics, benefits, and drawbacks of this popular culinary delight.

Features of Kimchee

Kimchee is known for its distinctive features that set it apart from other dishes. Here are some notable characteristics of kimchee:

  1. Fermentation: Kimchee is made through a process of fermentation, which allows the vegetables and seasonings to undergo a natural preservation process. This fermentation not only enhances the flavor, but also contributes to the development of beneficial bacteria, making kimchee a probiotic-rich food.
  2. Versatility: While cabbage-based kimchee, known as baechu kimchi, is the most common variety, kimchee can be made with a variety of vegetables, including radishes, cucumbers, and scallions. This versatility allows for a wide range of flavors and textures to suit different tastes.
  3. Nutritional content: Kimchee is a nutritious food. It contains essential vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. In addition, kimchee is low in calories and fat, making it a healthy choice for those watching their weight.

Benefits of Kimchee

  1. Probiotic powerhouse: The fermentation process in kimchee results in the growth of beneficial bacteria such as Lactobacillus. These probiotics promote a healthy gut microbiome and aid in digestion. A balanced gut flora has been linked to improved immune function and overall health.
  2. Antioxidant Rich: Kimchee is packed with antioxidant compounds, including beta-carotene. These antioxidants help protect the body from oxidative stress and reduce the risk of chronic diseases such as cancer, stroke, diabetes and heart disease.
  3. Digestive aid: The combination of fermented vegetables and probiotics in kimchee can support digestive health. Enzymes produced during fermentation can help break down complex carbohydrates, making them easier to digest. In addition, kimchee’s fiber content promotes regular bowel movements and contributes to a healthy digestive system.
  4. Flavorful culinary ingredient: In addition to its health benefits, kimchee adds a burst of flavor to a variety of dishes. It can be used as a condiment, a side dish, or a key ingredient in stir-fries, stews, and even sandwiches. Its tangy, spicy and umami flavor profile enhances the overall culinary experience and adds a unique twist to traditional recipes.

Disadvantages of Kimchee

  1. Sodium content: Kimchee is naturally high in sodium due to the addition of salt during the fermentation process. Individuals on low-sodium diets or with conditions such as high blood pressure or heart disease should consume kimchee in moderation or choose low-sodium alternatives.
  2. Garlic intolerance: Kimchee often contains garlic as one of its seasonings. Individuals with garlic intolerance or irritable bowel syndrome (IBS) may need to limit their consumption of kimchee or choose garlic-free versions.
  3. Fermented food sensitivity: Some people may experience digestive upset or allergic reactions when eating fermented foods such as kimchee. These reactions can range from mild bloating to more severe symptoms. If you have a known sensitivity to fermented foods, it is advisable to use caution or consult a health care professional before adding kimchee to your diet.


kimchee is an intriguing culinary delight with a plethora of characteristics, benefits, and drawbacks. Its fermentation process, versatility, and nutritional content make it a unique and healthy choice. From its probiotic properties to its antioxidant richness, kimchee has the potential to enhance both your taste buds and your overall well-being. However, it’s important to be aware of its high sodium content and the potential sensitivities associated with fermented foods. As with any dietary choice, moderation and individual consideration are key. So why not embark on a flavorful journey and explore the world of kimchee today?

Questions and Answers

1. What is the difference between kimchi and kimchee?

Kimchee and kimchi are essentially the same dish, with the spelling being the main difference. South Koreans insist on using the spelling “kimchee” to distinguish it from possible Japanese variations. While the difference may seem insignificant to foreigners, it has historical and cultural significance to Koreans.

2. What does kimchi taste like?

Kimchi has a unique flavor profile that combines sourness, heat, and umami. The taste can vary depending on factors such as the choice of vegetables, the length of fermentation, and the balance of salt and sugar. However, the most prominent flavor in kimchi is typically a pleasant acidity that results from the fermentation process.

3. Is kimchi healthy?

Yes, kimchi is considered a healthy food. It is rich in beta-carotene and other antioxidant compounds that may help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of vitamins, including vitamin A.

4. Is kimchi always made with cabbage?

While the most common type of kimchi, known as baechu kimchi, is made with cabbage, there are many other variations of kimchi. Kimchi can be made with a variety of vegetables, including radishes, cucumbers, and scallions. In addition, some types of kimchi may include fish or meat as additional ingredients.

5. Who should not eat kimchi?

While kimchi is generally considered a healthy food, there are a few groups of people who should use caution or avoid it. Individuals on a low-sodium diet or those with conditions such as high blood pressure, stroke, or heart disease may need to limit their kimchi intake due to its naturally high sodium content. In addition, individuals with garlic intolerance or irritable bowel syndrome (IBS) may need to choose garlic-free versions of kimchi or limit their consumption. If you have specific dietary or health concerns, it’s a good idea to consult a health care professional before incorporating kimchi into your diet.