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

• 
• 
• 
  Various banchan including dongchimi and gulkimchi
• 
  Baechu kimchi
• 
  Close-up of kimchi
• 
  Baechu kimchi
• 
  Baechu kimchi
• 
  Baechu kimchi
• 
  Ggakdugi
• 
  Muchae kimchi
• 
  Oisobaki, cucumber kimchi
• 
  Oisobaki
• 
  Buchu kimchi
• 
  Pakimchi
• 
  Nabak kimchi
• 
  Dongchimi
• 
  Baek kimchi
• 
  Yeongeun mulkimchi, lotus root water kimchi
• 
  Kimchi sold at a market
• 
  Various kimchi sold at a market
• 
  Kimchi sold at a supermarket
• 
  Display of assorted kimchi

To make kimchi

• 
• 
  Gound chili peppers
• 
  Baechu, or napa cabbages
• 
  Salted baechu
• 
  Radish
• 
  Spring onions
• 
  water dropwort (Oenanthe javanica)
• 
  Garlic
• 
  Ginger
• 
  Oyster
• 
  Jeotgal
• 
  Salt
• 
  Sugar
• 
  Onggi, or jars for kimchi storage
• 
  Gimjang, kimchi making season
• 
  Gimjang, kimchi making season

Dishes made with kimchi

• 
  Kimchi jjiggae
• 
  Kimchijeon
• 
  Kimchi bokkeumbap
• 
  Dubu kimchi
• 
  Kimchi ramen served in a Japanese restaurant