Know what’s on your plate
Kimchi cabbage
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 15 kcal —
- Protein 1.1 g 2%
- Carbohydrate 0.8 g 0%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 0%
- Fibre 1.6 g 6%
- Sugars 1.1 g —
- Sodium 498 mg 22%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.11 mg 1%
- Vitamin K 43.6 µg 36%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 1.1 mg 7%
- Vitamin B6 0.21 mg 13%
- Folate (B9) 52 µg 13%
- Vitamin B12 0 µg 0%
- Choline 15.5 mg 3%
Minerals
- Calcium 33 mg 3%
- Iron 2.5 mg 14%
- Magnesium 14 mg 3%
- Phosphorus 24 mg 2%
- Potassium 151 mg 3%
- Zinc 0.22 mg 2%
- Copper 0.02 mg 3%
- Selenium 0.5 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 15 | 1.1 g | 0.8 g | 0.5 g |
| 1 × cup | 150 g | 23 | 1.7 g | 1.2 g | 0.8 g |
| 2 × cup | 300 g | 45 | 3.3 g | 2.4 g | 1.5 g |
| ½ × cup | 75 g | 11 | 0.8 g | 0.6 g | 0.4 g |
| 3 × cup | 450 g | 68 | 5 g | 3.6 g | 2.3 g |
| 4 × cup | 600 g | 90 | 6.6 g | 4.8 g | 3 g |
Similar foods
Questions about Kimchi cabbage
Is kimchi cabbage the same as kimchi?
Kimchi is the fermented dish; kimchi cabbage usually means cabbage prepared as a kimchi-style ferment, often with chilli, garlic, ginger and salt. Recipes and seasonings vary, so it may be milder or hotter than the kimchi you know.
Do you need to rinse kimchi cabbage before eating it?
Usually not: rinsing washes away much of its seasoning and tang. If it is too salty or spicy for a dish, briefly rinse a small amount and drain it well.
Can you cook kimchi cabbage, and when should you add it?
Yes. Stir-fry it for a few minutes, or add it to stews and soups for the last 10–15 minutes; prolonged cooking softens its crunch and mellows its fermented flavour. For kimchi fried rice, fry it with the rice until hot throughout.
How should you store kimchi cabbage after opening?
Keep it in a sealed container in the fridge, with the cabbage pressed beneath its liquid. Use a clean utensil each time, and close the container promptly to limit odours and slow fermentation.
What can you make with kimchi cabbage?
Use it in kimchi fried rice, kimchi jjigae (kimchi stew), noodles or savoury pancakes. It also adds a sharp, spicy crunch to a cheese toastie or a bowl of plain rice.
What can you use instead of kimchi cabbage?
For a similar sour, spicy kick, use another well-fermented cabbage kimchi. If you only have fresh cabbage, it can add crunch to a stir-fry, but it will not replace kimchi’s tang and seasoning.
Is kimchi cabbage salty?
Yes, fermentation relies on salt, and this food has 498 mg of sodium per 100 g. Use a smaller amount to season a dish, and taste before adding extra salt.
How is kimchi cabbage fermented?
Cabbage is salted, then coated with a seasoned mixture and left to ferment; lactic-acid-producing bacteria create its characteristic sour taste. The fermentation continues more slowly in the fridge, so older kimchi is often tangier than freshly made kimchi.
Source: USDA FoodData Central 170392 · per 100 g · carbohydrate per EU label, fibre excluded
