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.

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
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  Display of assorted kimchi

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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  Jeotgal
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  Salt
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  Sugar
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  Onggi, or jars for kimchi storage
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  Gimjang, kimchi making season
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  Gimjang, kimchi making season

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