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East Asian
Kimchi
Korea
A traditional Korean side dish of salted and fermented vegetables, most commonly napa cabbage and Korean radishes, made with a widely varying selection of seasonings including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood).
Cultural Significance
A staple in Korean cuisine, eaten with almost every meal. It is also a symbol of Korean identity and culture.
Key Ingredients
Napa cabbageKorean radishGochugaru (chili powder)GarlicGingerFish sauce
Preparation Method
Salting the cabbage, making a spicy paste, and then packing the paste between the cabbage leaves before letting it ferment for days or weeks.