kimchi

Kimchi is a traditional Korean fermented vegetable dish that serves as a staple of Korean cuisine. It is most commonly made with napa cabbage and radish, layered with a seasoning paste that typically includes gochugaru (chili pepper), garlic, ginger, scallions, and often fish sauce or salted seafood. The vegetables are salted or brined and then mixed with the paste and packed into jars to ferment, usually at cool temperatures. Fermentation promotes lactic acid bacteria growth, which gives kimchi its distinctive sour, umami, and spicy flavors and also extends shelf life.

There are many regional and seasonal varieties, including baechu kimchi (napa cabbage), kkakdugi (cubed radish), oi sobagi (cucumber kimchi), and yeolmu kimchi (young mustard greens). Kimchi is commonly served as banchan, or a side dish, with meals and is central to the annual kimjang process of making large quantities for winter, an activity recognized by UNESCO as an Intangible Cultural Heritage.

Nutritionally, kimchi is low in calories and rich in vitamins A and C, dietary fiber, and probiotics, though exact content depends on ingredients and fermentation. It is widely consumed in Korea and has inspired international variations and commercial products. Properly prepared kimchi should be stored refrigerated and consumed within a reasonable timeframe to prevent spoilage.