Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[13][14] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.[15][16][17] Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.[18]
Kimchi jjigae. A popular stew made with kimchi, it is commonly cooked with kimchi, fresh vegetables and pork or tuna although countless variants exist.

One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief.[19][20] However, in May 2009, the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens' immunity to the virus.[21]

Additionally, a 2005 study in South Korea found that when eaten in large quantities, kimchi increases the risk of gastric cancer, particularly among people with certain genetic trait