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In general, the biggest safety concern with kimchi is food poisoning.
Recently, this dish has been linked to E. coli and norovirus outbreaks.
Even though fermented foods don’t typically carry foodborne pathogens, kimchi’s ingredients and the adaptability of pathogens mean that it’s still vulnerable to them.
As such, people with compromised immune systems may want to practice caution with kimchi.
Also, the nitrite content of kimchi varies by the type and how it’s prepared. Depending on the preparation, you can minimize the nitrite content.
Furthermore, the histamine content of kimchi varies by the product and how it’s produced.
That said, purchasing the kimchi from a reliable source and correctly storing the kimchi can minimize the risk of any adverse effects.
Finally, although people with high blood pressure may have concerns about this dish’s high sodium content, a study in 114 people with this condition showed no significant relationship between kimchi intake and high blood pressure. *
