Explore the Store: Kimchi

#beWellUGA, health promotion, nutrition

Do you find yourself buying the same things when you are grocery shopping? Want to spice things up? Well, welcome to Explore the Store! Each week a new item found at your local grocery store will be featured.

The feature of the week is kimchi!

What is kimchi?

Kimchi is a salted fermented vegetable side dish typically served with white sticky rice and other colorful assortments of fermented vegetable sides. It is a staple in traditional Korean cuisine. Kimchi is generally prepared with Napa cabbage, Korean cabbage, fresh anchovies, Korean radish, and a wide variety of seasonings, including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Fermented foods are a dietary trend for their potential health benefits ranging from promoting beneficial gut bacteria, which may lead to a boost in the immune system, to providing an excellent crunchy texture and salty flavor. 

What does kimchi taste like?

Kimchi may be an acquired taste that can be compared to sauerkraut, but spicy, tangy, and garlicky all describe the flavor of kimchi. 

Potential health benefits

Since kimchi can vary widely in ingredients, its exact nutritional profile will differ as well. It tends to be an excellent source of many vitamins including vitamin C, vitamin K, folate, iron, and several B vitamins like niacin and riboflavin. The fiber found in kimchi serves as a prebiotic, or a source of food for the probiotics (beneficial bacteria) living in our gut microbiome. As a preserved food, kimchi does tend to be very high in sodium.

How much does it cost?

  • Costco – $8.59, Chongga Kimchi Mat Kimchi, 42.3oz
  • Walmart – $1.99, MILKimchi Mother in Law’s Kimchi, 16oz
  • H-Mart – $14.99, Sliced Cabbage Kimchi, 3lb (1.36kg)
  • Kroger – $5.99, Simple Truth Korean Style Kimchi, 17 oz

Try these kimchi recipes!

Have you tried kimchi?

Let us know your favorite way to use it in the comments or tag us @UGAHealthCenter!

References:

Written by: Rebecca Reese, dietetics practicum student in the UHC Health Promotion Department