Like sauerkraut, the primary ingredient for kimchi is cabbage. As in ~70 mcg of vitamin K per cup (79% DV).
Sauerkraut (without water) can still contain as much as 18.5 mcg of vitamin K per cup (23% DV), so it stands to reason that kimchi is similar if not identical. The vitamin K value is said to be much higher if the water is kept.
Kimchi is something I’d recommend either:
- eating consistently so your dose will stabilize
- assuming a month between blood tests, eat after a blood test (within 24 hours) so you have time for the vitamin K spike to level out by the next test