Kimchee
Kimchee, commonly spelled kimchi, is a traditional Korean dish consisting of fermented vegetables, most often napa cabbage and Korean radish, seasoned with a blend of chili powder, garlic, ginger, fish sauce, and salt. The preparation process involves salting the vegetables to draw out moisture, mixing them with the seasoning sauce, and then allowing the mixture to ferment in airtight containers for a period ranging from a few days to several months. The fermentation is facilitated by naturally occurring lactic acid bacteria, which provide the characteristic tangy flavor and preserve the vegetables.
The dish has deep cultural significance in Korea, where it is served as a staple accompaniment to
Kimchee is valued for its nutritional profile, providing vitamins C and K, dietary fiber, and beneficial probiotics
Commercially, kimchee is available vending as a ready‑to‑eat product or in refrigerated jars and can be found
In popular culture, kimchee has gained global recognition through Korean cuisine’s rising popularity. It is featured