김치
Kimchi or gimchi or kimchee (Korean hangul: 김치) is a traditional Korean fermented dish of vegetables, usually Chinese cabbage. The fermentation allows for longer storage. There are many varieties, many of which contain ground chile peppers that give the food a red colour and help prevent spoilage. The popular varieties using Chinese cabbage and chile peppers were probably uncommon before the 19th century.
[edit] Various kimchi
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Various banchan including dongchimi and gulkimchi
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Baechu kimchi
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Close-up of kimchi
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Baechu kimchi
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Baechu kimchi
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Baechu kimchi
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Ggakdugi
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Muchae kimchi
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Oisobaki, cucumber kimchi
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Oisobaki
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Buchu kimchi
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Pakimchi
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Nabak kimchi
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Dongchimi
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Baek kimchi
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Yeongeun mulkimchi, lotus root water kimchi
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Kimchi sold at a market
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Various kimchi sold at a market
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Kimchi sold at a supermarket
[edit] To make kimchi
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Gound chili peppers
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Baechu, or napa cabbages
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Salted baechu
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Radish
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Spring onions
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water dropwort (Oenanthe javanica)
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Garlic
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Ginger
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Oyster
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Salt
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Sugar
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Onggi, or jars for kimchi storage
[edit] Dishes made with kimchi
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Kimchi jjiggae
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Kimchijeon
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Kimchi bokkeumbap
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Dubu kimchi
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Kimchi ramen served in a Japanese restaurant
