Other forms: kimchees
Kimchee is a traditional fermented Korean side dish usually made of cabbage. Just about any meal you eat in Korea, or at a Korean restaurant, will be served with kimchee.
There are hundreds of ways to make kimchee, using different vegetables and varying spice levels, but it is always slightly crunchy, with sweet, sour, spicy, and umami flavors. Fermentation is the most important element of kimchee, which is traditionally fermented in a clay vessel called an onggi. The Korean kimchee (or kimchi) derives from roots meaning "soaked vegetable."