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Kimchi Label

Kimchi label requirements start where most kimchi labels slip: the allergens. Fish sauce has to be declared as the fish it is made from, like anchovy, and salted shrimp as shrimp. Around that sit the name, the net weight, the ingredients, the maker's name and address and, unless an exemption applies, Nutrition Facts per 1 oz. Enter your recipe and we build the Contains line for you.

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Kimchi label on a 16 oz jar of cabbage kimchi marked Keep Refrigerated, its Nutrition Facts showing 5 calories per 1 oz and a Contains: Anchovy line
Checklist

What has to be on your kimchi label

Two parts up front (name and weight), four on the back. Every number comes from the sample recipe.

Front label
FERMENTED · KEEP REFRIGERATEDClassicCabbage Kimchi
NET WT 16 OZ (1 LB) 454g
Back label
Nutrition Facts
about 16 servings per container
Serving size1 oz (28g/about 3 tbsp)
Calories5
Total Fat 0g0%
Sodium 240mg10%
Total Carb. 1g0%
Total Sugars Less than 1g
Protein 0g
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, added sugars, vitamin D, calcium, iron and potassium.
INGREDIENTS: Napa cabbage, carrots, green onions, fish sauce (anchovy, salt, sugar), salt, garlic, red pepper, sugar, ginger root.
Allergens: Contains: Anchovy.
Made by Onggi Table KitchenLos Angeles, CA 90012
  1. 1
    Name21 CFR 101.3
    "Kimchi", "Cabbage kimchi", "Radish kimchi", "White kimchi". Your brand goes above it.
  2. 2
    Net weight21 CFR 101.7(a)
    Vegetables with their juice are a mix of solid and liquid, so kimchi goes by weight, in ounces and grams.
  3. 3
    Nutrition Facts21 CFR 101.9
    Per 1 oz with a visual unit, like 1 oz (28g/about 3 tbsp). Sodium is the number to get right.
  4. 4
    Ingredient list21 CFR 101.4
    Heaviest first. Fish sauce shows its own ingredients in parentheses; so do salted shrimp, a rice flour paste or a store-bought chili paste.
  5. 5
    Allergen statementFALCPA
    Name the fish and the shellfish: Contains: Anchovy, Shrimp. A wheat flour paste instead of rice flour adds wheat.
  6. 6
    Name and address21 CFR 101.5
    The kitchen that made or packed it, plus city, state and ZIP. Selling a co-packed kimchi under your brand? Add your address after "Distributed by".
Kimchi rules

Things that are different for kimchi

AnchovyFish sauce is declared by its fishThe law asks for the specific species of fish and of crustacean shellfish, so "Contains: Fish" is not enough. The sample with fish sauce prints Contains: Anchovy. Add salted shrimp and the same recipe prints Contains: Anchovy, Shrimp.21 U.S.C. 343(w); FDA allergen guidance, Edition 5Allergen Statement →
OystersOysters are not a major allergenCrustacean shellfish like shrimp, crab and lobster are major food allergens. Molluscan shellfish like oysters, clams, mussels and scallops are not. Fresh oysters in a winter kimchi are listed as an ingredient and left out of the Contains line.FDA allergen guidance, Edition 5, B.9
30 gServing: 1 oz, eaten with or without the juiceFDA's product list names kimchi under pickles and pickled vegetables: 30 g, labeled as 1 oz (28g) with a visual unit. Packed in liquid, the amount is the drained solids, unless solids and liquid are customarily eaten together. Our sample is packed tight with little free brine, so we count the whole jar.21 CFR 101.12(b), Table 2, note 10
RinsedSalt you rinse off is not on the labelMany kimchi recipes salt the cabbage, then rinse it. Much of that salt goes down the drain, and no recipe calculation can know how much. Enter only the salt that stays in, or use a lab sodium value. The sample salts without rinsing, so all of it counts.
ColdFermented, acidified or refrigeratedFDA does not treat naturally fermented products as acidified foods. A quick kimchi that reaches its pH only from added vinegar is an acidified food, with process filing for a shelf-stable jar, unless it stays refrigerated through storage, shipping and sale.21 CFR 114.3(b); FDA Compliance Program 7303.070Process Authority →
41°FKimchi from a home kitchenSouth Dakota allows fermented foods like kimchi after food safety training, kept at 41°F or below, with a label telling the buyer to keep it cold. Hawaii's homemade food rules list pickled and fermented plant foods only, which matters once fish sauce goes in.South Dakota Cottage Food Law →
Sizes

Kimchi jars and the label that fits

Kimchi jars range from a small sampler to a half-gallon. Find yours below, then compare the formats in the tool.

JarTypical label areaStyle that usually fits
8 oz jar5 × 1.75 inTabular (wide)
16 oz jar6 × 2.5 inTabular (wide)Sample
32 oz jar3.5 × 5 inStandard (vertical)Avery 5168
64 oz half-gallon jar4 × 6 inStandard (vertical)
Sample recipe included

Start from a cabbage kimchi that's already filled in

Our library's red pepper (cayenne) stands in for gochugaru. Using Korean chili flakes or salted shrimp from a supplier? Enter each as a custom ingredient using its Nutrition Facts, typed or read from a photo of the bag. Leave out the fish sauce and the Contains line disappears.

Start with this recipe
IngredientAmountUnit
Napa cabbage✓ USDA match4lb
Carrots✓ USDA match1cup
Green onions✓ USDA match1cup
Fish sauce✓ USDA match3tbsp
Salt✓ USDA match2tbsp
Garlic✓ USDA match8cloves
Cayenne pepper✓ USDA match1/4cup
Granulated sugar✓ USDA match1tbsp
Ginger root✓ USDA match1tbsp
Makes about 4.8 lb, almost 5 jars (16 oz)Serving 1 oz (28 g/about 3 tbsp); reference amount 30 g
Questions

Kimchi label questions

Only if it contains one of the nine major allergens. Kimchi made with cabbage, radish, chili, garlic, ginger and salt has none. Swap the fish sauce for our library's soy sauce, brewed with wheat, and the line reads Contains: Wheat, Soy. Tamari made without wheat brings soy only. Nutrition Labels Database →

Related pages

PRODUCTSauerkraut LabelPRODUCTPickle Label DesignGUIDEFDA Major Food AllergensGUIDEAllergen StatementSTYLEFood Label DesignTEMPLATESFree Nutrition LabelsLABEL MAKERNutrition Label Generator

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