I would like to know whether kimchi, the fermented Korean side dish made of vegetables with a variety of seasonings, also known as kimchee or gimchi, can generally be considered low FODMAP.
This might not be a straight answer as there are many varieties of kimchi and the dish in itself contains many different types of vegetables, but if we remove garlic and onion, and reduce its definition to the main ingredient which is usually fermented cabbage, can we say that Korean style fermented cabbage is a low FODMAP dish?
Common cabbage and red cabbage (but not Savoy cabbage) feature as low FODMAP in the Monash University FODMAP app, but sauerkraut, which is fermented white cabbage, is not.