Kimchi
Fermented vegetable food rich in lactic acid bacteria, fiber, vitamins. Studies suggest gut health benefits.
What it is
Traditional Korean fermented vegetable dish, predominantly napa cabbage and Korean radish, seasoned with chili, garlic, ginger, scallions, and salted seafood.
Fermented side dish; provides spicy, sour, umami flavors and live cultures.
Why it's flagged
- high sodium
- some epidemiologic association with gastric cancer at very high intake
What regulators actually say
"Kimchi consumption is associated with various health benefits including anti-cancer, anti-obesity, anti-constipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion."
"Cabbage, kimchi — sodium 498 mg per 100 g."
Regulatory status
United States — FDA
Whole food, no specific FDA category beyond general food regulations.
European Union — EFSA
Standard food, no specific EU restrictions.
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