Kimchi
Usually introduced around 6 months
Prep warning
Standard kimchi is high in salt and often spicy with chili, neither of which suits young babies, who should have little to no added salt. Rinse the cabbage and serve only tiny amounts, or make a milder salt-free, chili-free version. Some kimchi is made with fish sauce or salted shrimp, so check the ingredients if fish or shellfish has not yet been introduced.
How to serve by age
6-9 months
Kimchi is fermented cabbage that is usually heavily salted and seasoned with chili, so it is not well suited to babies in its typical form. If you want to introduce the flavor, rinse a little of the cabbage well to wash off salt and chili, then finely chop or mash a tiny amount. A milder, salt-free and chili-free homemade version is a gentler option, since babies should have little to no added salt.
A tiny amount of rinsed cabbage, finely chopped or mashed.
9-12 months
Kimchi stays high in salt and often spicy, so keep portions tiny and rinsed. As your baby handles more texture, a little finely chopped rinsed cabbage stirred into rice or another dish spreads the flavor without a salty mouthful. A homemade salt-free, chili-free version remains the gentlest way to offer it.
A small amount of rinsed cabbage, finely chopped and mixed into a dish.
12-18 months
Toddlers can handle the soft texture, but the salt and chili are still the main concern. Offer only small amounts, ideally rinsed or from a milder homemade batch, and chop it small. Keep added salt low overall across the day.
Small amounts, chopped small; rinsed or from a milder batch.
Key nutrients
Common questions
When can my baby eat Kimchi?
Most babies can try Kimchi from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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