Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes. It is a staple in Korean cuisine and is often served as a side dish or condiment. Kimchi is made by combining the vegetables with a variety of seasonings, including gochugaru (Korean chili powder), garlic, ginger, and jeotgal (salted seafood). The mixture is then fermented for several weeks or months, which gives it a characteristic sour and spicy flavor.
There are many different types of kimchi, each with its own unique flavor and ingredients. Some of the most popular types include:
