Other forms: kimchis
Kimchi 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 kimchi.
There are hundreds of ways to make kimchi, 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 kimchi, which is traditionally fermented in a clay vessel called an onggi. The Korean kimchi (or kimchee) derives from roots meaning "soaked vegetable."