Kimchi

Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and Korean radish. The vegetables are salted, seasoned with a variety of spices like chili powder, garlic, ginger, and scallions, and then fermented for days or even months. This fermentation process gives kimchi its characteristic sour, spicy, and umami flavor.

Manufacturers use kimchi primarily as a flavoring ingredient, adding a spicy, tangy, and savory taste to a wide range of foods. It is often found in frozen meals, appetizers, sauces, and as a condiment. Its fermented nature also contributes to its probiotic qualities.

Kimchi is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of probiotics, which are beneficial bacteria that may support gut health. Some research suggests potential benefits related to immune function and inflammation, though more studies are needed. JECFA has evaluated kimchi and did not set a numeric limit (ADI not specified).