Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage or Korean radish. It is seasoned with a variety of ingredients including Korean chili powder (gochugaru), garlic, ginger, spring onions, and salted seafood (jeotgal), which contribute to its distinctive spicy and tangy flavor
. Kimchi is a staple in Korean cuisine, typically served cold or at room temperature as a side dish with almost every meal. There are hundreds of varieties of kimchi, differing by main ingredients, region, and season. Some common types include baechu-kimchi (napa cabbage kimchi), kkakdugi (cubed radish kimchi), and dongchimi (water-based radish kimchi)
. The fermentation process, driven by lactic acid bacteria, not only preserves the vegetables but also enriches kimchi with probiotics, making it beneficial for digestion and overall health
. Traditionally, kimchi was prepared in large earthenware vessels called onggi and stored outdoors, but today specialized refrigerators are often used for fermentation
. In summary, kimchi is a flavorful, fermented vegetable dish central to Korean food culture, known for its spicy, sour taste and health benefits
