Kimchi is fermented vegetables (usually cabbage) with chilli, garlic, and often fermented seafood. The histamine content varies enormously depending on whether it contains fermented seafood — traditional recipes with jeotgal or aekjeot (fermented fish or shrimp) can reach histamine levels up to 9.5 times the toxic dose, while vegan kimchi without seafood has significantly less. The lactic acid bacteria that ferment kimchi produce histamine, tyramine, and putrescine as byproducts. Older, more fermented kimchi has more biogenic amines than younger kimchi.

For people with histamine sensitivity, checking whether kimchi contains fermented seafood and choosing younger, less fermented vegan versions significantly reduces the risk. The chilli content is also relevant — capsaicin in the chilli provides an additional irritant effect on already-sensitive skin.