Does Kimchi Have MSG in It? The Natural Umami Explanation

November 29, 2025 •

3 min read

According to the Umami Information Center, 100 grams of kimchi contains approximately 240mg of naturally occurring glutamate, the compound responsible for umami flavor. This sheds light on the common question, "Does kimchi have MSG in it?", by revealing that the savory depth comes from natural processes, not necessarily added synthetic flavor enhancers.

Quick Summary

Kimchi's savory umami flavor is naturally present, resulting from the fermentation of its ingredients like cabbage and fish sauce, which produce natural glutamates.

Key Points

Natural Umami Source: Kimchi's savory taste comes from naturally occurring glutamates, not necessarily added synthetic MSG.
Fermentation is Key: The lacto-fermentation process breaks down proteins into free glutamic acid, which is the source of umami flavor.
Traditional Umami Boosters: Ingredients like fish sauce and fermented salted shrimp (jeotgal) naturally amplify kimchi’s savory depth.
Added MSG Varies: While traditional homemade kimchi rarely contains added MSG, some commercial products may use it as a flavor enhancer. Always check the label.
Not an Essential Ingredient: Authentic kimchi does not require added MSG because the natural fermentation provides a deep and complex umami on its own.
Glutamate vs. MSG: Glutamate is a natural amino acid, while MSG is a specific sodium salt form. Kimchi contains natural glutamate, which is a different form than the isolated MSG additive.

Kimchi's signature pungent, spicy, and tangy profile is layered with a deep, savory flavor known as umami. This complexity leads many to question if MSG is an ingredient. The short answer is that while some commercial varieties or restaurant dishes might use added MSG, the umami in traditional and homemade kimchi is almost entirely a result of natural fermentation and specific ingredients.

The Fermentation Process: The Natural Glutamate Engine

The primary driver of kimchi's umami is its lacto-fermentation process. As the beneficial Lactobacillus bacteria get to work on the napa cabbage and other vegetables, they break down proteins and produce free glutamic acid. Free glutamate is the compound that our taste buds perceive as the fifth taste, umami. The longer kimchi ferments, the more pronounced and complex this savory flavor becomes, as the concentration of free amino acids increases. This is the same principle behind the umami in other fermented products like aged cheeses, soy sauce, and miso.

Key Ingredients That Boost Natural Umami

Beyond the base cabbage, several other core ingredients in kimchi are rich sources of natural glutamate and further enhance the umami profile:

Salted Fermented Seafood (Jeotgal): Tiny salted shrimp (saeujeot) or salted anchovy extract are common additions that contribute a potent, funky, and savory punch. These ingredients are naturally high in free glutamates.
Fish Sauce: Similar to jeotgal, fish sauce is a fermented product and a concentrated source of umami flavor that provides a deep, savory base.
Garlic and Onions: These vegetables, staples in kimchi, contain natural glutamates that contribute to the overall savory flavor profile.

Natural Umami vs. Added MSG

While some fear the term MSG, it's important to differentiate between the compound and how it is introduced. Monosodium glutamate is the sodium salt of glutamic acid, an isolated flavor enhancer. Natural umami, however, comes from the complete breakdown of proteins within whole foods, creating a broader, more integrated flavor. Most traditional kimchi makers do not see the need for extra MSG because the existing ingredients and fermentation provide a robust umami flavor. However, some industrial producers or restaurants may add MSG to standardize flavor, shorten fermentation time, or cut costs. The growing consumer awareness has also led many commercial brands, such as Jongga, to explicitly market their kimchi as containing no added MSG.

Comparison: Natural Umami in Kimchi vs. Added MSG


Characteristic	Natural Umami in Kimchi	Added MSG
Source	Produced by fermentation of vegetables and seafood	An isolated, purified flavor enhancer added separately
Prevalence	Present in all traditionally made and fermented kimchi	Only present if specifically added by a manufacturer or cook
Effect	Integrates into the overall complex flavor profile	Intensifies and boosts existing flavors, may taste slightly different due to purity
Necessity	A core component of the flavor, not an add-on	A supplemental enhancer not required for authentic flavor
Form	L-glutamate, found naturally alongside other amino acids	Crystalline sodium salt of glutamic acid

How to Know if Your Kimchi Has Added MSG

For those concerned about added MSG, the best approach is to check the ingredients list on the product packaging. Look for the phrases "monosodium glutamate" or "MSG." Another reliable method is to choose products labeled with "no added MSG." For the purest form of umami, making your own kimchi from scratch is the most surefire way to control every ingredient. The process is a tactile experience that results in a complex, naturally savory flavor that rivals any commercially enhanced product. For a traditional recipe that builds umami naturally, consult a reliable source like Maangchi's recipe.

Conclusion

In short, kimchi does contain MSG, but in its natural form as free glutamate, which is produced during fermentation and from ingredients like fish sauce and fermented shrimp. The perception that all Korean food, including kimchi, relies on synthetic MSG is a misconception, often influenced by outdated ideas about Asian cuisine. While some commercial products may include added MSG, it is not an essential component of traditional kimchi. Its inherent umami is a rich and complex result of time-tested fermentation and fresh, savory ingredients, making it a naturally delicious and flavorful condiment.

Frequently Asked Questions

No, the characteristic umami taste in kimchi is naturally developed during the fermentation process and comes from ingredients like cabbage, garlic, and fish sauce. Synthetic MSG is not required for this flavor.

Yes, many brands advertise "no added MSG" on their labels. Traditional homemade kimchi also almost never includes it. Checking the ingredients list is the most reliable way to confirm.

Natural glutamate is an amino acid bound in whole foods and released during fermentation. Added MSG is a purified, crystalline sodium salt of glutamic acid, an isolated flavor enhancer.

Fermentation produces free glutamic acid (glutamate), the compound that is the basis of umami flavor. MSG, as a specific salt, is not produced naturally during this process.

Some commercial producers might add MSG to enhance or standardize the flavor more quickly, potentially to speed up the manufacturing process or reduce costs.

While it is used in some restaurants to boost the flavor of savory dishes, it is not a traditional or necessary ingredient for making kimchi. Many cooks rely on traditional methods for umami.

Yes, vegetarian kimchi achieves umami from the fermentation of vegetables like cabbage, garlic, and mushrooms. Ingredients like kelp extract or soy sauce are also often used to enhance the savory taste.