Kimchi is named for the first time in the U.S. Dietary Guidelines for Americans, appearing in a section that addresses fermented foods and gut health. The
updated guidelines, released last week by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, outline recommended eating patterns that emphasize whole and minimally processed foods while calling for limits on ultra-processed products. The Korean staple, made from fermented vegetables such as napa cabbage and radish, is listed alongside sauerkraut and kefir in a technical section reviewing research on the gut microbiome and its links to digestion and immune response.