SEATTLE — Kimchi made its first appearance in the U.S. dietary guidelines this week, a small line in a federal nutrition document that is giving the Korean staple a noticeably bigger moment. Released Wednesday by the U.S. Department of Health and Human Services and the Department of Agriculture, the updated guidelines encourage Americans to eat more whole and minimally processed foods and single out fermented options such as kimchi, sauerkraut and kefir for their potential benefits to gut health. The revisions also recommend cutting back on ultra-processed foods and artificial additives, reflecting a broader rethink of how diet affects long-term health. Health officials cited a growing body of research showing how the gut microbiome affects digestion, immunity and overall health, pointing to fermented foods as a simple way to add beneficial bacteria to everyday diets. While kimchi has become increasingly popular in the U.S. in recent years, appearing on restaurant menus and grocery shelves well beyond Korean communities, its inclusion in the latest federal dietary guidelines marks a s