Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional Korean fermented dish made of vegetables and various seasonings. Kimchi can also refer to unfermented vegetables. There are hundreds of kinds of pickles, which are made of main vegetable ingredients, such as NAPA cabbage, radish, green onion or cucumber. Kimchi is the most common side dish in Korean cuisine. Kimchi is also the main ingredient of many popular Korean dishes, such as kimchi stew, kimchi soup and kimchi fried rice.

The variety of kimchi is determined by the combination of main vegetable ingredients and seasonings used to season kimchi. The most popular kimchi is kimchi, but there are also many regional and seasonal varieties. Popular varieties include ggakdugi, a pickle made of diced radish, pa- pickle (made of onion), chong gak- pickle and oisobagi, a cucumber pickle made of spicy seasoning; Gat- kimchi, boo choo- kimchi and Kkaennip kimchi are characterized by perilla and other spice layers.