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Homemade organic kimchi Calories
Probiotic, low calorie, high fiber, source of vitamin C and K, fermented
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
½ cup (medium) of Homemade organic kimchi (75 g) has 19 calories. That works out to 25 calories per 100 g. It contains 3 g of carbs, 1.3 g of protein, 0.4 g of fat and 1.8 g of fiber. Its 32.3 µg of Vitamin K covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Homemade organic kimchi Nutrition Facts
Selected: ½ cup (medium) · 75 g
19
KCAL / 75G
Carbs
3g
· 1% DV
Protein
1.3g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 25% · Fat 17%
Homemade organic kimchi nutrition facts table · ½ cup (medium) (75 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 19 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 503 mg | 22% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 1.3 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in ½ Cup of Homemade organic kimchi?
| Serving | Amount | Calories |
|---|---|---|
| ½ cup (medium) | 75 g | 19 kcal |
| 1 tablespoon (extra small) | 15 g | 4 kcal |
| 2 tablespoon (small) | 30 g | 8 kcal |
| 1 piece (small) | 50 g | 13 kcal |
| 100 g | 100 g | 25 kcal |
| 1 serving (medium) | 100 g | 25 kcal |
| 1 piece (large) | 100 g | 25 kcal |
| 1 cup (large) | 150 g | 38 kcal |
| 1 cup (extra large) | 200 g | 50 kcal |
Calculated from 25 calories per 100 g.
Frequently Asked Questions About Homemade organic kimchi
What is homemade organic kimchi made of?
Homemade organic kimchi is typically made from napa cabbage, salt, garlic, ginger, and Korean red pepper, then fermented. Recipes may also include radish, scallions, or fish sauce; “organic” describes the ingredients used, not a separate style of kimchi.
How do you make homemade organic kimchi?
To make homemade organic kimchi, salt the chopped vegetables, rinse and drain them, then coat them with a seasoning paste. Pack everything into a clean fermentation jar, leave headspace for gas, and let it ferment before moving it to the refrigerator.
How long should homemade organic kimchi ferment?
Homemade organic kimchi may ferment at room temperature for a day or several days, depending on the room’s warmth and how sour you like it. Taste it daily; once it has a pleasant tang, refrigerate it to slow fermentation.
How can you tell when homemade organic kimchi is ready?
Homemade organic kimchi is ready when it tastes pleasantly tangy and the vegetables have softened slightly while retaining some crunch. Small bubbles and a sour aroma are normal signs of fermentation; mold, a rotten smell, or unusual sliminess are reasons to discard it.
How do you eat homemade organic kimchi?
Homemade organic kimchi is commonly served as a small side dish with rice, noodles, or a Korean meal. You can also add it to sandwiches, eggs, or grain bowls; its salty, sour, spicy flavor works best as a punchy accompaniment rather than a mild salad.
Can homemade organic kimchi be cooked?
Yes, homemade organic kimchi can be cooked in kimchi fried rice, soups, stews, or pancakes. Heating reduces live fermentation bacteria, so stir it in at the end or eat some uncooked if you want its fresh, tangy crunch.
Why is my homemade organic kimchi fizzy or bubbling?
Fizziness and bubbles in homemade organic kimchi usually come from gas produced during fermentation. This is expected, but pressure can build in a sealed jar; leave headspace and release accumulated gas carefully, especially during the first days.
Why did my homemade organic kimchi turn too sour?
Homemade organic kimchi turns more sour as fermentation continues. Use very sour kimchi in cooked dishes such as stew or fried rice, where its sharpness complements other ingredients; refrigerating it earlier slows further souring but does not reverse it.
How long does homemade organic kimchi last in the fridge?
Homemade organic kimchi can keep for weeks or longer in the refrigerator, becoming more sour over time. Use a clean utensil each time and keep the vegetables tucked into the brine; discard the batch if you see mold or notice a rotten smell.
Can you use the liquid from homemade organic kimchi?
Yes, the liquid from homemade organic kimchi can flavor soups, dressings, marinades, or fried rice. It is usually quite salty, sour, and spicy, so add a little at a time rather than pouring it in like plain broth.
Homemade organic kimchi Vitamins & Minerals
Vitamins
Vitamin K
32.25µg · 27% DV
Vitamin C
13.5mg · 15% DV
Folate
26.25µg · 7% DV
Biotin
1.13µg · 4% DV
Minerals
Sodium
503mg · 22% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
188mg · 6% DV
Calcium
34mg · 3% DV
Homemade organic kimchi Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade organic kimchi
To burn the 19 calories in ½ cup (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Homemade organic kimchi?
Homemade organic kimchi is a Korean fermented vegetable side dish, most often made with napa cabbage or radish seasoned with chilli, garlic and ginger. Home recipes vary in their vegetables and seasoning, but fermentation gives it its characteristic tang and depth.
In Korea, it is served alongside everyday meals, including rice and soups; elsewhere, it works well with grain bowls, eggs, noodles or grilled vegetables. It is a low-calorie source of fibre, and its lively acidity can bring balance to richer foods. The heat and saltiness vary by batch, so start with a small serving if you are new to it, or pair it with plain rice for a gentler introduction.
How Nutritious Is Homemade organic kimchi?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Homemade organic kimchi Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade organic kimchi Contain Allergens?
No known major allergens
Which Diets Is Homemade organic kimchi Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Homemade organic kimchi Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.