Kimchi

Kimchi is fermented cabbage with garlic, ginger and chilli, and every part of that adds up here: the fermentation makes histamine, and the chilli is a liberator in its own right. Longer-aged kimchi carries more than freshly made. Retail surveys measure the spread: histamine from 3.3 to 386 mg per kilo depending on variety and age.

Kimchi is fermented vegetables with a long cure, and surveys of traditional fermented vegetables find tyramine among the amines that build. Unlike sauerkraut it also carries garlic and fish sauce in many recipes, both of which add their own. The same surveys put tyramine at up to 181 mg per kilo.

Kimchi is high in salicylates because of what goes into it — chilli powder, garlic, ginger and spring onion — not because of the fermentation. The spice paste is the source.

Kimchi is cabbage plus garlic and onion, and both of those are among the five vegetables measured highest in fructan. Fermentation cuts both ways here: the bacteria consume some of the cabbage fructan, and they produce mannitol, a polyol, as they go. One family falls and another rises, which is why the level lands in the middle rather than at either end. Monash gives a SERVE THRESHOLD, which is a different object from a content. A threshold answers how much, and for grams per hundred the papers are the source, not the app.

Kimchi is fermented cabbage, and lactic fermentation consumes sugars - but kimchi is seasoned with garlic, and generously. The fermentation lowers the cabbage's oligosaccharides and does not remove the garlic's.

Kimchi picks up polyols from its fermentation, on top of the fructans of the garlic and onion it is built on. The polyol is the smaller of its two FODMAP problems.

Kimchi is cabbage, garlic, ginger and chilli - a stack of vegetables and ground spices, each contributing a little. Fermentation concentrates nothing here; the metal was in the plants before the jar was sealed. The nickel here follows a survey of heavy metals in VEGETABLES. A vegetable takes up what its soil holds, so a figure of this kind describes the growing region as much as the plant.

Kimchi is cabbage, chilli, garlic and ginger, all gluten-free. Commercial jars often add wheat-based soy sauce or a wheat starch to thicken the paste, which is why the label matters more than the recipe. What a label may promise is set by regulation and not by a recipe: 828/2014 allows "gluten-free" at or below 20 mg/kg, sets the conditions oats must meet, and admits wheat-derived ingredients in a gluten-free food provided the finished product stays under that ceiling. It measures nothing — it says what a food must meet to carry the claim, which is exactly what a food name cannot tell you.

Kimchi starts from cabbage, which is low, and fermentation does not create oxalate - bacteria make amines and acids, not plant minerals. What kimchi does add is the paste: chilli, garlic and ginger are spices, concentrated by weight and small by portion, and they are the only part of the jar that was not cabbage.